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Saravana bhavan thali - South Indian lunch combo
- If you are using frozen coconut thaw them
To soak
- chana dal for masala vadai
- toor dal for sambar
- Chana dal and toor dal for kootu
to chop
- mixed vegetables for sambar
- Tomato for rasam
- Peel and chop carrot for payasam
- White pumpkin for kootu
- Vazhakkai for poriyal
- Great Cucumber for pachadi
- Okra for kara kuzhambu
- Cashew for payasam
To cook
- Chana dal and toor dal with a pinch of turmeric powder for 3 whistles - kootu
- Toor dal for sambar and paruppu
- carrots, almonds, and 1 cup of milk, cook for 3 whistles - payasam
- Rice
- Microwave vazhakkai, water with a pinch of turmeric powder for 7 minutes - vazhakkai poriyal
- Steam cook gooseberry for pickle
to grind
- Grind chana dal with other required ingredients for masala vadai
- Saute and grind ingredients for Arachuvitta sambar
- Cooked carrot mixture for payasam
- coconut, cumin seeds, green Chilli, and little water for kootu
- Saute and grind the required ingredients for kara kuzhambu
- Coconut for pachadi
- Coarse pulse garlic, pepper, and cumin seeds for Rasam
- Crush fennel seeds, onion, and garlic for vazhakkai varuval
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, carrot, capsicum, potato, and drumstick
- Temper and 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
HOTEL RASAM
- Do tempering and saute the pulsed mixture
- Add tomatoes and mix well
- furthermore add tamarind paste, water, salt, coriander leaves, and curry leaves; boil
- add crushed pepper and mix well
Check out other rasam varieties in TMF
Kara kuzhambu
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Add oil to a wide pan. When the oil is hot add the required ingredients “to temper” and lets them splutter
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Furthermore, add onion and sauté till the onion is translucent
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Add tomato and ladies finger and saute well
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Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone
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Add tamarind water and boil for 10 minutes
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Furthermore, add 1 cup of water and boil for 5 minutes
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Add the ground paste and little water; cook for 10 minutes
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Add jaggery and 1 teaspoon of sesame oil and cook for 10 more minutes
Check out other kuzhambu varieties in TMF
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
Check out other kootu varieties in TMF
Vazhakkai varuval
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add coconut oil to a wide pan and heat
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When the oil turns hot add mustard seeds and lets them splutter
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Add crushed ingredients; mix well and site till raw smell goes off
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Furthermore, add marinated raw plantain; give a quick mix
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Add sesame oil, asafoetida, and ginger powder; mix well
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Cook on a low-medium flame for 10 minutes; avoid continuous mixing
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Finally, add curry leaves and cook for 3-5 minutes till you get your desired poriyal texture
Check out poriyal recipes
Carrot payasam
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In a saucepan on medium flame add carrot puree and remaining milk, let them boil for 15 minutes, and stir well in between
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Add condensed milk, and saffron; Boil for 5 more minutes, stirring well in between
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Furthermore, add sugar and salt, and cook for 2-3 minutes or till it is dissolved. Garnish with some sliced almonds
Check out other payasam recipes in TMF
MASALA VADAI
- Heat oil
- Mix all the ingredients for vadai and fry
Check out other vadai recipes in TMF
Appalam
- Fry appalam
Gooseberry pickle
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Heat 2 tablespoon oil and when the oil is hot add mustard seeds and let them splutter
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Add chopped gooseberry and saute for 2 minutes
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Turn down the flame to low
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Add turmeric powder, chilli powder, salt, and 1 tablespoon oil, and give a good mix
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Furthermore add asafoetida, mustard seed powder, fenugreek powder, jaggery, asafoetida and give a good mix
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Based on the sourness of the gooseberry add more chili powder (1 added 1 tbsp), and 1 tablespoon oil, give a good mix, simmer for 30 seconds and turn off the stove
Check out other pickle varieties in TMF
Cucumber pachadi
- Whisk curd well
- add cucumber and salt; mix well
- Temper mustard seeds, green chilli, and curry leaves
- Add it to the curd; mix well
Mix salt to the paruppu.Serve the meal with a dollop of ghee
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