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Meal planning
- if you are using frozen coocnut, thaw them
To chop
- Radish and onion for sambar
- White pumpkin for kootu
- Potato for poriyal
To soak
- Toor dal for Sambar
- Chana dal and Toor dal for kootu
Pressure cook
- Radish for Sambar
- Potato for Poriyal
- Cook Rice
- Toor dal for Sambar
- Chana dal and Toor dal for kootu
Grind
- Saute Chana dal, coriander seeds, red chilli, onion and coconut; grind with water for Sambhar
- coconut, cumin seeeds, green chilli and water for kootu
LUNCH COOKING
FOR ALL DETAILED RECIPES WITH INGREDIENTS AND INSTRUCTIONS PLS. CLICK ON THE IMAGE FOR THE RECIPE LINK
Arachuvitta sambar
- Temper and saute onion and radish
- Add sambar powder, tamarind water, and other required ingredients for sambar; boil
- Furthermore add ground paste and boil
- Add dal and boil
Potato fry
- After the pressure release naturally, strain the potatoes in a colander and run cold water
- Peel the potato and roughly chop them
- Do tempering and saute potato with all the spice powders in low flame
White Pumpkin Kootu
- Do tempering in coconut oil
- cook pumpkin with little water, salt and ground mixture till pumpkin turn soft
- Add dal and cook
Vadam
- Heat oil and fry vadam
Serve the meal with a dollop of ghee
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