Indian Lunch ideas – Mor kuzhambu, Rasam, Paruppu Usili, Payasam

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South Indian lunch combo

If you are using frozen coconut, thaw it

To Chop

Chayote for mor kuzhambu
Beans for usili
Tomato for Rasam
Cashew for payasam

To Soak

Chana dal, toor dal, and red chilli for Usili
Toor dal for rasam separately
Required ingredients for mor kuzhambu
Chana dal for Poli
Poha in hot water for payasam
Tamarind for pulikaichal

Pressure cook

Chayote for Mor kuzhambu
Rice
Beans for paruppu usili
Dal for rasam and paruppu

To grind

Discard water and coarse grind dal and chilli for Paruppu Usili
Grind the soaked ingredients for Kuzhambu along with coconut for Mor kuzhambu
Roast Chana Dal, Coriander Seeds, Dried Red Chillies, Fenugreek Seeds(Venthyam), Pepper, and Sesame seed; coarse grind

Steam Cook

Grease the idli pan with oil and steam cook for paruppu usili

Click on the image for the detailed recipe link

Aval payasam

Sauté the cashew and sugar until the cashew turns golden brown
Add milk, cardamom powder, and boil

Other Payasam varieties in TMF

Mor Kuzhambu

Mix cooked chayote and ground paste;
Prepare buttermilk and mix well
Do tempering and prepare Mor Kuzhambu

Also, check paruppu Urundai Mor Kuzhambu, Kuzhambu varieties, Curd based recipes, mor kuzhambu varieties, and Coconut based recipes

Rasam

Use tamarind paste and prepare rasam
Tempering with ghee and adding it to rasam

Check out other rasam varieties in TMF

Beans Paruppu Usili

Cool and pulse the usili
Do tempering and prepare beans usili

Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and poriyal recipes in TMF

Vadam

Check out other vadam varieties in TMF

Pulikaichal

Temper and boil the tamarind water till the raw smell goes off
Add ground powder; mix well and cook
Add jaggery, mix well, and cook

Check out other pickle variety of your choice

Serve the meal with paruppu and a dollop of ghee