Puli kuzhambu kottu poriyal – lunch combo

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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 

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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

Check out other kootu varieties in TMF

Vazhakkai podi curry

• Do tempering and saute cooked vazhakkai 
• Add coarse powder and saute in low flame; prepare poriyal

Check out other Poriyal varieties in TMF

Vadam

• Fry vadam and serve meal 

Check out other vadam recipes in TMF