Podi Kootu Rasam - south indian lunch combo

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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

FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE 

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