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Podi Vatha kuzhambu Rasam Poriyal Vadam - lunch combo

Meal preparation

To chop

Tomato for rasam
Beans, brinjal for poriyal

Cook

Cook rice
Beans with little water, oil, and salt
Toor dal for rasam

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

Pottukadalai podi

Grind pottukadalai, Kashmiri red chilli powder, salt, and garlic into a powder

Check out other podi variety

MANTHAKKALI VATHAL KUZHAMBU

Firstly, temper mustard seeds, channa dal, red chilli, curry leaves and vathal
Quick saute sambar powder
Add tamarind paste, salt, and water; boil till raw smell goes odd
Finally, add jaggery and boil; turn off the stove

Check out other kuzhambu varieties 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

BEANS PORIYAL

To the bean poriyal tempering, add cooked beans and coconut and prepare poriyal

Check out beans paruppu usili, beans thengai podi usili

Brinjal curry

Add oil to the pan and cook on medium heat. When the oil becomes hot add mustard seeds, chana dal, curry leaves let them splutter
Add onion and saute till onion turns translucent
Furthermore add chopped Brinjal and reduce the heat between low to medium Sauté the Brinjal for a minute
Add all the spice powder ingredients and continue cooking for 12- 15 minutes or till the Brinjal are cooked to the desired consistency. Sprinkle little water if required