Sambar Poriyal Oorugai Payasam

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Sambar Poriyal Oorugai Payasam

• Firstly,  chop and keep chayote and kovakkai ready
• Soak dal for sambar
• Keep rice
• soak aval for payasam
• pressure cook kovakkai with salt,  strain, and add required ingredients “to marinate”  keep aside

1- HOUR lunch preparation

For a detailed recipe link with ingredients and instructions pls. Click on the image 

Aval payasam

• saute sugar and cashew till cashews turn golden brown 
• Add hot milk, soaked Aval, cardamom powder, and boil 

checkout other Payasam varieties in TMF

Instant pot sambar

• Turn on IP in “sauté” mode and do the tempering
• Add chayote, soaked dal, sambar powder, turmeric powder, and cook in rice mode. let the pressure subside naturally 
• Add tamarind paste, water, and salt; boil 
• Finally add asafoetida, coriander, and curry leaves and boil 

Check out  sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF

kovakkai Fry

• Do tempering and saute kovakkai in low flame
• Fry for 15-20 minutes until kovakkai turns to desired texture
• finally, add asafoetida and fry for one minute and turn off the stove 

Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and  poriyal recipes in TMF

Serve the meal with puli inji and a dollop of ghee  poriyal recipes in TMF