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    Home » Indian lunch combo » Saravana bhavan thali - South Indian lunch combo

    Saravana bhavan thali - South Indian lunch combo

    January 29, 2023 By Vidya Srinivasan 1 Comment

    2 shares

    Saravana bhavan thali - South Indian lunch combo , Cooking for guests - south Indian Lunch combo, Sambar Rasam, Arachuvitta sambar vazhakkai poriyal, Arachuvitta Sambar poriyal, sambhar poriyal, sambar payasam, south Lunch combo TMF, South Indian lunch combo, simple weekday lunch, lunch thali ideas,  south Indian lunch meal ideas  TMF, weekday lunch, dal for lunch, weekday lunch combo, south Indian food meal planning, everyday south Indian meals, Andhra lunch, pappu lunch combo, easy lunch Tamil Nadu special, weekday Indian meal ideas,tamil brahmin thali, festive lunch spread,muhurtham lunch, Tamil brahmin mini Kalyana sapadu, Tamil Nadu marriage food, wedding lunch menu,   Arachuvitta sambar rasam vadai payasam, lunch with vadai payasam, sambhar rasam poriyal, sambar fry, medu vadai, south Lunch combo TMF, South Indian lunch combo,  elaborate weekend lunch, lunch thali ideas,  south Indian lunch meal ideas  TMF, south Indian special occasion lunch, Kathu kuthu lunch,  weekend Tamil lunch combo, south Indian food meal planning, everyday south Indian lunch plate, special lunch thali, Andhra lunch, easy lunch Tamil Nadu special, weekday Indian meal. Subscribe toTraditionallymodernfood YouTube. Check out the Indian tiffin combo and Indian lunch combo for everyday combo cooking ideas.

     

    Saravana bhavan thali - South Indian lunch combo

    • If you are using frozen coconut thaw them 

    To soak

    • chana dal for masala vadai
    • toor dal for sambar  
    • Chana dal and toor dal for kootu

    to chop 

    • mixed vegetables for sambar
    • Tomato for rasam
    • Peel and chop carrot for payasam
    • White pumpkin for kootu
    • Vazhakkai for poriyal
    • Great Cucumber for pachadi
    • Okra for kara kuzhambu
    • Cashew  for payasam

    To cook

    • Chana dal and toor dal with a pinch of turmeric powder for 3 whistles - kootu
    • Toor dal for sambar and paruppu
    • carrots, almonds, and 1 cup of milk, cook for 3 whistles - payasam
    • Rice
    • Microwave vazhakkai, water with a pinch of turmeric powder for 7 minutes - vazhakkai poriyal
    • Steam cook gooseberry for pickle

    to grind 

    • Grind chana dal with other required ingredients for masala vadai
    • Saute and grind ingredients for Arachuvitta sambar
    • Cooked carrot mixture for payasam
    • coconut, cumin seeds, green Chilli, and little water for kootu
    • Saute and grind the required ingredients for kara kuzhambu
    • Coconut  for pachadi
    • Coarse pulse garlic, pepper, and cumin seeds for Rasam
    • Crush fennel seeds, onion, and garlic for vazhakkai varuval

    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, carrot, capsicum, potato, 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

    HOTEL RASAM

    • Do tempering and saute the pulsed mixture
    • Add tomatoes and mix well
    • furthermore add tamarind paste, water, salt, coriander leaves, and curry leaves; boil
    • add crushed pepper and mix well

    Check out other rasam varieties in TMF 

    Kara kuzhambu

    • Add oil to a wide pan. When the oil is hot add the required ingredients “to temper” and lets them splutter
    • Furthermore, add onion and sauté till the onion is translucent
    • Add tomato and ladies finger and saute well
    • Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
    • Add tamarind water and boil for 10 minutes
    • Furthermore, add 1 cup of water and boil for 5 minutes
    • Add the ground paste and little water; cook for 10 minutes
    • Add jaggery and 1 teaspoon of sesame oil and cook for 10 more minutes

    Check out other kuzhambu varieties in TMF

    White pumpkin kootu

    • Do tempering in coconut oil
    • cook pumpkin with little water, salt, and ground mixture till pumpkin turn soft
    • Add dal and cook

    Check out other kootu varieties in TMF

    Vazhakkai varuval

    • add coconut oil to a wide pan and heat
    • When the oil turns hot add mustard seeds and lets them splutter
    • Add crushed ingredients; mix well and site till raw smell goes off
    • Furthermore, add marinated raw plantain; give a quick mix
    • Add sesame oil, asafoetida, and ginger powder;  mix well
    • Cook on a low-medium flame for 10 minutes; avoid continuous mixing
    • Finally, add curry leaves and cook for 3-5 minutes till you get your desired poriyal texture

    Check out  poriyal recipes

    Carrot payasam

    • In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, and stir well in between
    • Add  condensed milk, and  saffron; Boil for 5 more minutes, stirring well in between
    • Furthermore, add sugar and salt, and cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds

    Check out other payasam recipes in TMF

    MASALA VADAI

    • Heat oil
    • Mix all the ingredients for vadai and fry

    Check out other vadai recipes in TMF

    Appalam

    • Fry appalam

    Gooseberry pickle

    • Heat 2 tablespoon oil and when the oil is hot add mustard seeds and let them splutter
    • Add chopped gooseberry and saute for 2 minutes
    • Turn down the flame to low
    • Add turmeric powder, chilli powder, salt, and 1 tablespoon oil, and give a good mix
    • Furthermore add asafoetida, mustard seed powder, fenugreek powder, jaggery, asafoetida and give a good mix
    • Based on the sourness of the gooseberry add more chili powder (1 added 1 tbsp), and 1 tablespoon oil, give a good mix, simmer for 30 seconds and turn off the stove

      Check out other pickle varieties in TMF

    Cucumber pachadi

    • Whisk curd well
    • add cucumber and salt; mix well
    • Temper mustard seeds, green chilli, and curry leaves 
    • Add it to the curd; mix well

    Mix salt to the paruppu.Serve the meal with a dollop of ghee

    « Cooking for guest - lunch combo
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    Comments

    1. Ronit

      January 30, 2023 at 9:50 am

      This is such a tasty looking selection of foods! 🙂

      Reply

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