Weekday lunch menu - Rasam Curry

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Pineapple rasam, Gutti vankaya Kura - Weekday lunch menu

TO CHOP

• Slit brinjal.  soak in water and salt for Curry
• Tomato and pineapple for  Rasam

PRESSURE COOK

• Dal with turmeric powder and water for rasam
• Rice

TO ROAST

• Saute pepper, Coriander seeds,  white sesame seed,  Red chillies, cardamom pods, clove, Cinnamon,  peanut, cumin seeds, Grated coconut in oil for curry

TO Grind

• Add water and grind the roasted ingredients for Brinjal curry

To temper

• Mustard seeds and green chilli in ghee for Rasam 
• Curry leaves, mustard seeds, and green chilli in peanut oil for brinjal

For the detailed recipe of each dish with ingredients and procedures, pls Click on each  image 

Pineapple rasam

• Saute tomatoes and pineapple 
• Add rasam powder and mix well
• Furthermore add ground paste, water and boil for 5 minutes
• Add cooked dal, ginger powder, hing curry leaves, and coriander leaves and bring to a frothy boil

Check out other rasam varieties in TMF 

Gutti vankaya Kura

• Stuff brinjal with the ground mixture
• Add onion, ginger garlic paste till onion turns translucent
• Furthermore add stuffed brinjal, chilli powder and cook for 4-5 minutes
• Add tamarind extract, water, salt, ground paste; mix well and cook for 20 minutes
• Finally, add jaggery and cook for 10 more minutes 

Check out other kootu varieties in TMF, Curry recipes in TMF, Poriyal, and Varuval

 

Microwave fryums

Place the fryums in the outer ring and microwave for 1 minute

Check out other vadam varieties in TMF