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SOUTH INDIAN LUNCH COMBO
- If you are using frozen coconut thaw them
To chop
- spinach for kootu
- Tomato and Gooseberry for rasam
To cook
- Cook rice
- Moong dal and chana dal for kootu
GRIND
- Grind coconut, chilli, cumin seeds, and pepper for kootu
- Gooseberry, ginger, green chilli, and water for rasam
FOR A DETAILED RECIPE LINK WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE
Nellikai rasam
- Do tempering
- saute tomatoes till they turn mushy
- add the ground paste and mix well
- furthermore, add water and other required ingredients and bring rasam to a frothy boil
Check out other rasam varieties in TMF
KEERAI KOOTU
- Cook spinach with water, turmeric 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
Javvarisi koozh vadam
- heat oil and fry vadam
Check out other vadam recipes in TMF
Serve the meal with a dollop of ghee
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