Puli kuzhambu kottu poriyal - lunch combo - Traditionally Modern Food

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Puli kuzhambu kottu poriyal - lunch combo

Meal preparation

If you are using frozen coconut, thaw them

To chop

Onion, tomato, and garlic for Kuzhambu
Spinach for kootu
Vazhakkai for poriyal

Cook

Pressure cook Dal for kootu
Cook rice
Vazhakkai till they turn fork tender
Spinach for 2 minutes

Grind

Saute channa dal, coriander seeds, urad dal, pepper, and red chili till they turn golden brown. Cool and coarse grind for vazhakkai podi curry
Grind coconut, green chilli, pepper, and cumin seeds with water for Keerai kootu

Lunch cooking

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

Poondu kuzhambu

Firstly, temper mustard seeds, fenugreek seeds, curry leaves
Saute garlic, onion, and tomatoes
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

Keerai Kootu

Add the ground mixture to cooked spinach and boil
furthermore, add cooked dal and boil
Finally, temper mustard seeds, urad dal, and curry leaves in coconut oil and add to the kootu