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FESTIVAL LUNCH PREPARATION
If you are going to use frozen coconut, Thaw them
To soak
- Moong dal for Pongal
- Sabudana for vadai
- Jaggery in hot water for Akkaravadisal and strain
TO CHOP
- Mixed vegetables for Aviyal
- Potato for Sabudana Vadai
- Cashews for Milk Pongal
To pressure COOK
- Rice, Moong dal, water, and milk for Akkaravadisal
- Fluffy rice with sesame oil for puliyodarai, lemon rice, and curry leaves rice
- Mushy rice for curd rice
- Mixed vegetables, oil, water, and ground coconut and required salt for Aviyal
microwave
- Potatoes, water, and salt for Vadai
To roast
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Dry roast urad dal, channa dal, red chilli, and pepper until dal starts to change color. Add curry leaves and saute till dal turn golden brown for Curry leaves rice
To grind
- coconut, green chilli, and water for Aviyal
- Curry leaves rice ingredients
- Pulse Peanuts and cumin seeds for Vadai
Ghee Tempering
- Cashews and raisins for Akkaravadisal
- Mustard seeds, curry leaves, green chilli, ginger, and raisins for curd rice
Sesame oil tempering
- Urad dal, mustard seeds, chana dal, red chilli, curry leaves, and peanut for Puli sadam, and curry leaves rice
Coconut oil tempering
- Urad dal, mustard seeds, chana dal, red chilli, curry leaves, cashews, and peanut for Thengai sadam
- Curry leaves for Aviyal
Prepare rice for Kalandha sadam
- Fluff the rice and separate rice for puli sadam, lemon rice, and curry leaves rice. Sprinkle little sesame oil
- Mash the curd rice. Add salt and milk; mix well and let it cool
Click on the image for the recipe link
Akkaravadisal
- Add hot milk to the cooked Pongal; mix well and boil
- Furthermore add jaggery water, cardamom powder, saffron, and ghee; cook till Pongal comes together
- add roasted cashews and raisins; mix well and turn off the stove
Checkout other Pongal recipes and Aval recipes
Instant Puli Sadam
- Cook tamarind extract, salt, turmeric powder for 3 minutes
- Add prepared rice, tempering, and fenugreek seeds powder; mix well
You can also prepare pulikaichal
Lemon rice
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Add peanut oil, mustard seeds, urad dal, Channa dal, roasted peanut; let mustard seeds splutter and dal turns golden brown
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Turn down the flame and add curry leaves, green Chill, red Chilli, and ginger, give a good mix
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Furthermore, add turmeric powder and required salt, mix well
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Add hing and turn down flame to lowest
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Furthermore, add lemon juice and let it come to one frothy boil
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Turn off the stove immediately and add rice; Mix gently
Curry leaves rice
- Mix rice and peanut podi well
- Add tempering and asafoetida; mix well
Curd rice
- Add sour cream and curd to curd rice; mix well
Check out other curd semiya, variety rice recipes in TMF and no onion no garlic rice
Aviyal
- Mix curd and roasted curry leaves to Aviyal vegetables
Check out other coconut-based recipes, curd based recipes in TMF, and kootu recipes in TMF
Vadam
- Fry vadam in hot oil
Check out other vadam recipes in TMF
Sabudana vadai
- Strain soaked sabudana
- drain the water in potatoes peel and cool
- Mix sabudana, potatoes, pulse peanuts, green chilli, sugar, salt, ginger powder
- Roll and flatten the vadai
- heat oil and deep fry
Checkout other vadai recipes in TMF
Serve the meal with pickle or thogayal recipes in TMF
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