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MEAL PLANNING

TO SOAK

Firstly soak Chana overnight for Rasavangi
Toor dal for rasam and Rasavangi
chana dal for Rasavangi

If you are using frozen coconut thaw them

TO CHOP

Tindora for poriyal
Brinjal for Rasavangi
Tomato for Rasam

PRESSURE COOK

Kovakkai with turmeric powder and salt for poriyal
Rice
Toor dal for rasam
chickpea, toor dal, and chana dal for Rasavangi

TO TEMPER

Mustard seeds, fenugreek seeds, and cumin seeds in ghee for Rasam
Urad dal, Mustard seeds, and fenugreek seeds in coconut oil for Rasavangi

FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE

Rasavangi

Roast required ingredients. Cool amd grind
Saute the brinjals and turmeric powder; Add water and cook
Add tamarind water, salt, and Sambar powder; mix well and cook
Add ground spice paste and water; cook
furthermore, add all the cooked dal one by one and mix well
Sprinkle chopped curry leaves, coriander leaves, and jaggery; mix well and boil

Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF

PARUPPU RASAM

Saute tomatoes
Boil tamarind, rasam powder, salt, and other ingredients
Add cooked dal and bring to a frothy boil
Finally, add the tempering and turn off the rasam

Check out other rasam varieties in TMF

KOVAKKAI PORIYAL

Marinate Tindora with required ingredients
Do tempering and add marinated kovakkai, saute in low - medium flame till tindora turn to desired texture

Check out potato-based recipes, Brinjal based recipes, varuval and poriyal recipes in TMF

VADAM

Fry vadam and serve meal

Check out other vadam recipes in TMF