Kuzhambu Rasam Poriyal Vadam

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Kuzhambu poriyal rasam vadam

• Firstly, soak dal for rasam separately
• chop and keep vegetables ready
• keep rice
• if you are using frozen coconut thaw and keep  
  

  1- weekday lunch

• Pressure cook dal for Rasam and kovakkai in two cooker separator
• Ground coconut for Kuzhambu 
• Use  tamarind paste and prepare kuzhambu
• place the  kovakkai in a colander and  after it is cool prepare poriyal 
• Meantime, use tamarind paste and prepare rasam
• Fry Vadam and let it cool

Click on the image for the detailed recipe link

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