Weekday lunch combo

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SOUTH INDIAN LUNCH COMBO

TO CHOP

• Onion,  tomato  and garlic for puli kuzhambu
• Beans for usili

TO SOAK

• Chana dal,  toor dal and red chilli for Usili

To saute

• Red chilli, fenugreek seeds urad dal, chana dal,  pepper,  coriander seeds, fennel seeds, garlic,  cumin seeds in  peanut oil for Kuzhambu

To grind

• Drain the water and grind the soaked ingredients for Usili
• Add kashmiri chilli powder, turmeric powder along with sauteed ingredients  for kuzhambu

To cook

• Beans for paruppu usili
• Rice

Steam cook 

• Grease idli pan with oil and steam cook for paruppu usili

CLICK ON THE IMAGE FOR THE DETAILED RECIPE LINK

Sundakkai Kuzhambu

• Add sesame oil to a wide pan and heat
• When oil is hot add dried turkey berry, mustard seeds, fenugreek seeds and saute. Let mustard seeds splutter and turkey berry get roasted
• Add curry leaves and give a quick saute
• Furthermore saute onion and garlic
• Add tomatoes and saute
• Furthermore add tamarind water, salt, ground masala, water, and boil
• Finally add jaggery, hing, and oil, boil  and turn off the stove

BEANS PARUPPU USILI

• Cool and pulse  the usili
• Do tempering and prepare beans usili

Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and  poriyal recipes in TMF

Microwave Appalam

• Microwave the Appalam for 1 minute

Check out other vadam varieties in TMF