South Indian lunch combo - weekday lunch

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Thogayal, milagu kuzhambu, rasam, kootu- south Indian lunch combo preparation

If you are using frozen coconut thaw them

To chop

• Pumpkin for kootu
• Tomato for rasam
• Wash and dry Mint leaves for thogayal

To soak

• toor dal for rasam 
• Chana dal and toor dal for kootu
• Cook rice
• Tamarind in hot water for kuzhambu

 To saute 

• Urad dal and red chilli for thogayal. Keep aside and Saute mint leaves till they change color
• Pepper, coriander seeds, toor dal, red chilli , sesame seeds in sesame oil for kuzhambu

To grind

• Add water and  tamarind; grind the roasted ingredients for kuzhambu
• coconut, cumin seeds, and green chilli for kootu

PRESSURE COOK

• Toor dal for rasam 
• Chana dal and your dal for kootu
• Cook rice

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

Mint thogayal

• Cool the sauteed ingredients then add salt, tamarind,  coconut, and little water, grind thogayal

Check out thogayal recipes in TMF, mint rasam, and pudina rice

Milagu kuzhambu

• Temper mustard seeds and fenugreek seeds in sesame oil
• Add ground paste, water, and boil for 10 minutes
• Furthermore, add jaggery and boil 

Check out other kuzhambu varieties 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 

Pumpkin kootu

• Temper coconut oil in mustard seeds and urad dal 
• Add pumpkin, water, salt, and ground paste and cook till pumpkin turns soft
• Furthermore, add dal and boil

Check out other kootu recipes, coconut-based and pumpkin bases recipes 

Check out other vadam recipes in TMF and vadai recipes in TMF

Serve the meal with a dollop of ghee