Sambar Rasam Potato fry Beans poriyal Payasam Vadai

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South Indian lunch combo

Sambar Rasam Potato fry Beans poriyal Payasam Vadai preparation

• Firstly,  chop and keep all vegetables ready
• Soak urad dal for vadai, toor dal for sambar and rasam 
• Cook rice
• If you are using frozen coconut thaw them 

PRESSURE COOK

• Toor dal for sambar and rasam 
• Beans with little water, oil, and salt
• Potatoes with turmeric powder and water

GRINDING 

• Urad dal with little cold water for vadai
• Saute and grind ingredients for Arachuvitta sambar

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

ARACHUVITTA SAMBAR 

The original sambar recipe is with radish and onion but for this sambar, I have used small onions, and drumstick

• Temper and saute vegetables
• Add sambar powder,  tamarind paste, water, and other required ingredients for sambar; boil 
• Furthermore, add the ground sambar paste  and boil
• Finally, add dal and boil

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

PARUPPU RASAM

• Saute tomatoes
• Boil tamarind, rasam powder, salt, and other ingredients 
• Add cooked dal and bring to a frothy boil
• Finally, add the tempering and turn off the rasam

Check out other rasam varieties in TMF 

POTATO FRY

• Peel the potato and roughly chop them
• Do tempering and add the required ingredients, saute potato in low flame

BEANS PORIYAL

• To the bean poriyal tempering, add cooked beans and coconut and prepare poriyal

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

Instant pot Paal payasam

• Turn on Instant pot in saute mode and saute
• Pulse rice
• Add pulsed rice, sugar, milk, and steam cook
• After pressure release naturally, boil the payasam

Checkout other payasam recipes in TMF

MEDU VADAI

• Refrigerate the vadai batter for 30 minutes
• Heat oil
• Mix all the ingredients for vadai and fry vadai

Check out other vadai recipes in TMF

• Serve the meal with a dollop of ghee