South Indian lunch combo - Kuzhambu Rasam Usili Pe

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Iru puli kuzhambu Paruppu usili Rasam Peda

TO CHOP

• Drumstick, carrot, potato, brinjal, okra for Iru puli kuzhambu
• Beans for usili
• Tomato for Rasam

TO SOAK

• channa dal and toor dal for Usili 
• dal for rasam separately

To Roast:

• Dry roast the urad dal,  fenugreek seeds, rice, and red chilies till it becomes golden brown for Iru puli kuzhambu
• Roast Milk powder in low flame with ghee till it turns brown for Dharwad peda

CLICK ON THE IMAGE FOR THE DETAILED RECIPE LINK

Iru Puli Kuzhambu

• Do the tempering 
• Add vegetables, water and cook till veggies are 3/4th cooked
• Furthermore add tamarind water, salt cook, till raw smell goes off
• Add the ground paste and cook for 5 minutes
• Finally, add jaggery and curd; lower the flame and cook for 1 minute

 

Also, check paruppu Urundai Mor  Kuzhambu, Kuzhambu varieties, Curd based recipes, and  Coconut based recipes 

RASAM

• Pressure cook dal 
• Use tamarind paste and prepare rasam
• Do tempering with ghee and add it to rasam

Checkout other rasam varieties in TMF

PORIYAL

• Drain the water in the soaked dal and grind with red chilli into a coarse mixture
• Furthermore, steam the lentils
• Cook and beans in a separate cooker and release the pressure immediately. Alternatively, you can also microwave the vegetables
• Prepare beans usili

Dharwad Peda

• Add milk and ghee alternatively and mix well
• Finally, add powdered sugar and mix well
• Grease hand with ghee and prepare peda and roll them sugar 

Other Peda varieties and  milk powder-based sweets