Thogayal Kuzhambu Rasam Poriyal Vadam - south Indian lunch combo

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Thogayal Kuzhambu Rasam Poriyal Vadam - south Indian lunch combo preparation

• Firstly,  chop onion, garlic, tomatoes, brinjal, and potatoes;  keep all vegetables ready
• Wash and dry mint leaves
• Soak toor dal for rasam 
• Cook rice
• If you are using frozen coconut thaw them 

 saute and grind 

• Chana dal, coriander seeds, red chili, and peanuts for Brinjal podi curry
• Urad dal and red chilli for thogayal 

PRESSURE COOK

• Toor dal for rasam 
• Potatoes with turmeric powder and water

 

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

Mint thogayal

• Saute mint leaves till they change color
• 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

Poondu kuzhambu

• Do tempering and saute garlic, onion and tomatoes
• Add sambar powder and give saute
• Use tamarind paste, salt and water; boil kuzhambu

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 

POTATO FRY

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

Brinjal podi curry

• Do tempering and saute brinjals till they turn soft
• Turn off the stove and cool the brinjal
• Add the  ground podi and saute in low flame 

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

Arisi vadam

• Heat oil and fry vadam
• After fried vadam turns cool cover and store in an airtight container 

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

Serve the meal with a dollop of ghee