South Indian lunch idea - cooking for guest

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South Indian lunch combo

MEAL PLANNING

if you are using frozen coconut, thaw them

To chop

Mixed vegetables for Aviyal
Small onion and drumstick for sambar
Tomato for rasam and sambar
Potato for potato fry

TO SOAK

Toor dal for Sambar and rasam
Mixed dal and red chilli for vadai

To saute

Saute rice in ghee for Payasam
Chana dal, coriander seeds, red chilli, and a small onion for Sambar

PRESSURE COOK

Potato for Poriyal
Cook Rice
Toor dal for Sambar and Rasam

To grind

Mixed dal, red chilli along with other required ingredients for vadai
Ingredients for Arachuvitta sambar
coconut, green chilli, curd, and water for aviyal
Pulse rice for Payasam

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, 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

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

POTATO FRY

Peel the potato and roughly chop them
Do tempering and add the required ingredients, saute potato in low flame

Check out potato-based recipes, and poriyal recipes in TMF

Aviyal

Cook vegetables, salt. water and ground paste for 1 minute and do a quick release
Add rice flour and mix well
After everything is cool add curd and mix well
Finally, temper curry leaves in coconut oil and add