Weekend lunch combo - cooking for guest

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Weekend lunch combo

Sambar Rasam Potato fry poriyal Payasam Vadai preparation

If you are using frozen coconut thaw them

Chop

• Avarakkai for poriyal
• Tomato for rasam and pachadi
• Mixed vegetables for sambar
• Potato for fry
• Onion for sambar and vadai
• Cashew and raisins for payasam
• Chow chow for kootu

Soak

• Urad dal for vadai
• toor dal for sambar and rasam
• Chana dal for Avarakkai poriyal
• Moong dal for Kootu

PRESSURE COOK

• Toor dal for sambar and rasam 
• Dal, chayote, turmeric powder with enough water for kootu
• Avarakkai, chana dal, turmeric powder, salt with water and oil for poriyal
• Potatoes with turmeric powder and water for potato fry
• Cook rice

GRINDING 

• Saute chana dal, coriander seeds, red chilli, coconut, and onion;  grind for Arachuvitta sambar
• Urad dal with little cold water for vadai
• Coconut, cumin seeds, green chilli, and little water for kootu

TO TEMPER

• Mustard seed in ghee for tomato pachadi
• Cashews and raisins in ghee for Payasam
• Mustard seeds, fenugreek seeds, and cumin seeds in ghee for Rasam
• Urad dal, mustard seeds, and red chili in coconut oil for Avarakkai poriyal
• chana dal, mustard seeds, and curry leaves for potato fry
• Urad dal, mustard seeds, and red chili in coconut oil for Kootu

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, capsicum, and drumstick

• 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

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 add onion; saute till onion turns translucent
• Add  the required ingredients, saute potato in low flame

Avarakkai PORIYAL

• Do tempering and saute onion till they turn translucent
• Add avarakkai, chana dal, salt and mix well
• Furthermore, add coconut and turn off the stove

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

Chow chow kootu

• Add cooked dal, chayote, ground coconut, salt ; mix well and boil
• Finally add tempering and mix well

Checkout other kootu recipes in TMF

Semiya Payasam

• Saute cashew in ghee
• Cook semiya in milk
• Add evaporated milk and boil
• Furthermore, add sugar and cook

Checkout other payasam recipes in TMF

MEDU VADAI

• Refrigerate the vadai batter for 30 minutes
• Heat oil
• Mix all the ingredients for vadai and fry vadai

fry Appalam in the hot oil 

Check out other vadai recipes in TMF

and vadam recipes in TMF

TOMATO PACHADI

• whisk curd well
• Add tomatoes, ground coconut, and tempering; mix well

Checkout other pachadi recipes in TMF

• Add salt to the  dal and mix well
• Serve the meal with a dollop of ghee