Paruppu urundai kuzhambu rasam poriyal

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Paruppu urundai kuzhambu rasam poriyal

Firstly, Soak channa dal and toor dal for at least one hour in hot water

Also soak dal for rasam separately

Quick 1-hour weekday lunch

Pressure cook rasam dal and rice in two cooker seperator
Drain the water in the soaked dal and grind with red chilli into a coarse mixture
Furthermore, steam the lentils for kuzhambu
Use tamarind paste and prepare kuzhambu
Cook carrot and beans in a separate cooker and release the pressure immediately. Alternatively, you can also microwave the vegetables
Prepare poriyal
Use tamarind paste and prepare rasam

Click on the image for the recipe link

Paruppu urundai kara Kuzhambu

Also, check paruppu Urundai Mor Kuzhambu and Kuzhambu varieties

Rasam

Parupph rasam is a traditional South Indian rice accompaniment prepared with dal, tamarind, and rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is Tamil Brahmin-style rasam prepared in our home.

Other rasam varieties in TMF