South Indian lunch combo – Kuzhambu Rasam Usili Peda

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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 a 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, and cook till the 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
Tempering with ghee and adding it to the rasam

Check out other rasam varieties in TMF

PORIYAL

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

Check out other poriyal varieties in TMF

Dharwad Peda

Add milk and ghee alternatively and mix well
Finally, add powdered sugar and mix well
Grease your hands with ghee and prepare peda, and roll them in sugar

Other Peda varieties and milk powder-based sweets