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South Indian lunch combo - Mor kuzhambu Usili Rasam Payasam Pachadi Oorugai
To Chop
- Okra for mor kuzhambu
- Raw mango for oorugai
- Beans for usili
- Mixed fruits for pachadi
- Cashew for payasam and fruits pachadi
To soak
- channa dal and toor dal for Usili
- dal for rasam separately
- required ingredients for mor kuzhambu
Click on the image for the detailed recipe link
Mor Kuzhambu
- Grind the soaked ingredients for Kuzhambu along with coconut
- Prepare buttermilk and mix ground paste
- Roast okra and prepare Mor Kuzhambu
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
Parupph rasam is a traditional South Indian rice accompaniment prepared with dal, tamarind, and rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is Tamil Brahmin-style rasam prepared in our home.
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
Checkout other poriyal varieties in TMF
Semiya payasam
- Roast cashew in ghee
- Cook vermicelli in milk
- Add evaporated milk and boil
- Finally add sugar and boil
Checkout other payasam recipes in TMF
Sweet pachadi
- Prepare one string of sugar syrup and make sweet pachadi
Checkout other pachadi recipes collections, Panchamrutham
Mango pickle
- Do tempering and prepare instant mango pickle
Checkout other pickle varieties
Serve the meal with paruppu and a dollop of ghee
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