Kuzhambu kootu poriyal - lunch combo

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Puli kuzhambu kottu poriyal - lunch combo

Meal preparation

• If you are using frozen coconut, thaw them

To chop

• Drumstick, brinjal, onion, tomato, and garlic for Kuzhambu
• Spinach for kootu
• potato for curry

Cook

• Pressure cook Dal for kootu
• Cook rice
• Spinach for 2 minutes 

 Grind

• Saute fenugreek seeds, pepper, and cumin seeds till they turn golden brown. Cool and fine powder for kuzhambu
• Grind coconut, red chilli, pepper, and cumin seeds with water for Keerai kootu

Lunch cooking 

For all detailed recipes with ingredients and instructions pls. Click on the image for the recipe link

Vendhaya kuzhambu

• Firstly, temper mustard seeds, and curry leaves 
• Saute garlic, onion, and tomatoes 
• Quick saute Kashmiri chilli powder and  sambar powder
• Add tamarind paste, salt, and water; boil till raw smell goes off
• Finally, add jaggery and fenugreek powder; boil and turn off the stove

Check out other kuzhambu varieties in TMF

Keerai Kootu 

• Add the ground mixture to cooked spinach and boil
• furthermore, add cooked dal and boil
• Finally, temper mustard seeds, urad dal, and curry leaves in coconut oil and add to the kootu

Check out other kootu varieties in TMF

Potato curry

• Add oil to the pan when oil is hot add chilli powder, turmeric powder, and salt; quick saute
• furthermore, add potatoes and saute till potatoes turn soft
• finally, add besan flour, curry leaves, and asafoetida; saute till the potatoes roast well to your desired texture 

Check out other poriyal recipes and varuval recipes in TMF

Microwave appalam and serve meal hot