Easiest Way to Make Delicious South Indian lunch

Easiest Way to Make Delicious South Indian lunch Delicious, fresh and tasty.

South Indian lunch. south indian lunch recipes with stepwise pictures.south indian lunch menu with vada payasam and appalam.easy south indian meals. It is also known as Saasive Gojju (Mustard seeds curry) as it uses raw mustard seeds. Mangoes are in season and I am sure you all cooking mango for your lunch.

Find easy south Indian Vegetarian Lunch here.

You will learn recipes with time.

In the menu below- I have prepared onion arachu vitta sambar.

You can cook South Indian lunch using 37 ingredients and 51 steps. Here is how you achieve it.

Ingredients of South Indian lunch

1. You need of Ingredients for idli.

2. Prepare of Idli rice.

3. You need of Sabudana / sago.

4. You need of Whole skinless urad dal.

5. Prepare of Salt.

6. It’s of Ingredients for dosa.

7. Prepare of Raw rice.

8. It’s of Idli rice.

9. Prepare of Urad dal.

10. Prepare of Chana dal.

11. You need of Poha/ aval/ flattened rice.

12. It’s of Salt.

13. You need of Ingredients for sambar.

14. Prepare of Toor dal heaped.

15. It’s of Potato.

16. You need of Shallots (small onion).

17. Prepare of Green chilli.

18. Prepare of Tomato.

19. It’s of Tamarind small marble size.

20. You need of Turmeric powder.

21. It’s of Jaggery powdered.

22. You need of Asafoetida.

23. You need of Curry leaves.

24. You need of Coriander leaves.

25. Prepare of Salt.

26. Prepare of To Temper.

27. It’s of Mustard seeds.

28. Prepare of Cumin seeds.

29. Prepare of Curry leaves.

30. You need of Asafoetida.

31. Prepare of Oil.

32. Prepare of Ingredients for coconut chutney.

33. You need of Grated coconut.

34. It’s of Fried gram dal (pottukadalai).

35. It’s of Green chillies.

36. You need of water.

37. Prepare of salt.

The best combination for onion sambar is potato curry.

South Indian lunch menu idea with kathirikai kuzhambu, paruppu rasam, kootu, thogayal, bajji.

Note that this is just an idea post, please check the respective recipe links for detailed individual recipes. typically each state in south india has its own variation of its thali menu, however in this post i have tried to while there isn't any hard and fast rule to organise the south indian lunch menu. but it is.

We South Indians take our lunch seriously.

South Indian lunch instructions

1. METHOD OF IDLI*.

2. Take the fermented batter. No need to mix again,use the batter as it is..

3. Meanwhile keep the steamer ready. Line the moulds with cotton cloth or grease the idli moulds with little oil.

4. Pour the batter in each mould. While keeping the plates on the stand second plate deep mould should be over the holes of the first plate..

5. Steam it for 10 to 12 mins on medium flame..

6. Once done remove the stand from the steamer and keep aside for 1 min to cool..

7. Remove the plate from the stand and invert over a plate. Remove the idli plate and sprinkle some water over the backside of the cooked idlis. Slowly separate the cloth from the Idlis. Soft fluffy Idlis are ready to serve..

8. METHOD OF DOSA*.

9. Firstly, in a large bowl, soak 3 cups of rice and methi seeds for at least 5 hours. furthermore, soak urad dal for 3 hours..

10. Drain the water from urad dal and keep aside. transfer the soaked urad dal into blender and blend to smooth and fluffy batter..

11. Collect it into a large bowl and keep aside. further, blend the soaked rice along with poha adding water if required. transfer to the bowl of urad dal batter..

12. Mix well making sure the batter has combined completely. also clean the sides with your hand..

13. Cover and ferment in a warm place for 8- 12 hours. the next day you can see the batter has raised well indicating its well fermented..

14. Further scoop the required batter in a different bowl. and add salt to the batter and mix well..

15. Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle..

16. Also smear a little oil over it. then cover the dosa for a minute and cook till the bottom of dosa turns golden brown. finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar.

17. METHOD OF SAMBHAR*.

18. Heat oil in a thick bottom pan..

19. Add the mustard seed.Once it crackles add the methi seeds followed by red chilli, curry leaves, asafoetida and shallots fry till the onion turns golden brown..

20. Lower the flame. Add the grated coconut and fry till light brown..

21. Add the sambhar powder and fry for 3 – 4 seconds[ be careful the masala powder should not burn].

22. Immediately add the tamarind juice and jaggery..

23. Increase the flame to medium and cook till oil separates and raw smell of tamarind leaves..

24. Add the ladies finger and mix well..

25. Add the dal and boil for few minutes..

26. Once done garnish with finely chopped coriander leaves..

27. Ready to serve.

28. METHOD OF CHUTNEY*.

29. First grind coconut, chilli, daria dal and salt together without water..

30. Then add warm water according to the consistency you want and grind..

31. For thick chutney grind it coarsely and add less water..

32. For thin chutney grind to a smooth paste and add more water..

33. Transfer it to a bowl..

34. Heat oil in a pan..

35. Add mustard seeds and urad dal..

36. Once they splutter add curryleaves.

37. Ready to serve.

38. METHOD OF Rava KESARI*.

39. Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame..

40. Once the cashews turn golden brown, keep aside. now in the same ghee roast ½ cup bombay rava..

41. Use fine / coarse variety rava. roast on low flame for 5 minutes or till it turns aromatic. keep aside..

42. In a large kadai boil 1 cup water..

43. Keeping the flame on low, add in ½ cup roasted bombay rava. stir continuously till the rava absorbs water and no lumps are formed..

44. Further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer). keeping the flame on low, stir well till the sugar dissolves..

45. Furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes).

46. Also and ¼ cup ghee and stir continuously..

47. Make sure the mixture is combined well and no lumps are present..

48. Cover and simmer for 2 minutes or till rava gets cooked well completely..

49. Additionally add roasted cashews, raisins and ¼ tsp cardamom power..

50. Mix well till the rava kesari separates from pan..

51. Finally, serve rava kesari / kesari bath as a dessert..

In our house, mostly lunch is vegetarian except on weekends when we indulge in.

Find south indian lunch stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Here's the South Indian Lunch Menu/Thali….

Lunch Box menu (South Indian) -Sambar Sadam, Mixed veg raita, Curd rice and Watermelon Like every parent's complaint.

I have been thinking to share our amavasai vazha ilai saapadu for years.