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Podi Kootu Rasam - south indian lunch combo
- Firstly, chop spinach and keep ready
- Cook rice
- soak dal for kootu
- If you are using frozen coconut thaw them
Pressure
- Cranberry, tomato , turmeric powder, coriander powder and salt; pressure cook for 2 whistles for cranberry rasam
- Moong dal and chana dal for kootu
Grind
- Grind coconut, chilli, cumin seeds and pepper for kootu
- Pulse garlic, pepper and cumin seed for rasam
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Thengai Podi
- Saute urad dal and chana dal till they slightly change color and turn aromatic
- Quick saute red chilli and keep aside
- Finally saute coconut till they turn golden brown
- Cool all the ingredients and grind with salt and hing
Check out podi varieties in TMF and thogayal recipes in TMF
Cranberry rasam
- Add water to the cooked tomato- cranberry ; mix well
- Do tempering and add pulsed mixture; quick saute
- Add cranberry water, ginger powder, jaggery and bring the rasam to frothy boil
- Finally add crushed pepper and thing; turn off the stove
Check out other rasam varieties in TMF
Keerai kootu
- Cook spinach with water, turneric powder and salt
- Add ground coconut and cook for 3 minutes
- Furthermore add cooked dal and boil
- Finally do tempering with mustard seeds, urad dal in coconut oil
Check out other kootu varieties in TMF
Serve the meal with microwaved appalam and a dollop of ghee
Check out other vadam recipes in TMF and vadai recipes in TMF
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