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Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, south indian lunch. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

In many South Indian households, Puliyogare is very common breakfast or lunch recipe. Basically, puliyogare is mix of left over rice and spices with tamarind and jaggery. these would result in a. 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.

South Indian lunch is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. South Indian lunch is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have south indian lunch using 37 ingredients and 51 steps. Here is how you can achieve it.

The ingredients needed to make South Indian lunch:

1. Make ready Ingredients for idli
2. Make ready 3 cup Idli rice
3. Prepare 3/4 cup Sabudana / sago
4. Take 1 cup Whole skinless urad dal
5. Make ready to taste Salt
6. Make ready Ingredients for dosa
7. Prepare 1 cup Raw rice
8. Get 1 cup Idli rice
9. Take 1/2 cup Urad dal
10. Get 2 tsp Chana dal
11. Take 1/4 cup Poha/ aval/ flattened rice
12. Get as needed Salt
13. Prepare Ingredients for sambar
14. Get 1/4 cup Toor dal heaped
15. Make ready 1 Potato
16. Get 10 Shallots (small onion)
17. Prepare 2 Green chilli
18. Take 1 Tomato
19. Get 1 tsp Tamarind small marble size
20. Get 1/4 tsp Turmeric powder
21. Get 1 tsp Jaggery powdered
22. Prepare 1/4 tsp Asafoetida
23. Take 2 tsp Curry leaves
24. Make ready 1 tsp Coriander leaves
25. Make ready to taste Salt
26. Make ready To Temper
27. Take 3/4 tsp Mustard seeds
28. Make ready 1/2 tsp Cumin seeds
29. Get 1 spring Curry leaves
30. Prepare 1 pinch Asafoetida
31. Make ready 2 tsp Oil
32. Prepare Ingredients for coconut chutney
33. Take 1/2 cup Grated coconut
34. Get 2 tsp Fried gram dal (pottukadalai)
35. Prepare 2 Green chillies
36. Take As needed water
37. Make ready to taste salt

South Indian Sambar is a delicious curry with softly boiled and mashed lentil and vegetables. It is a traditional South Indian dish served with rice. veg south indian lunch menu ideas with step by step photo and video recipe. the thali platter would have combination of sweet, salt, bitter, sour and spicy mixed with rice or chapathi as main dish. all the recipes or dishes served in the the thali makes a perfect balance and serves all the nutrients required for a proper diet. however each state of india has its own variation and in this post lets learn south indian thali recipe. South Indian Lunch Menu Ideas - Non Vegetarian.

Steps to make South Indian lunch:

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 it's 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.

veg south indian lunch menu ideas with step by step photo and video recipe. the thali platter would have combination of sweet, salt, bitter, sour and spicy mixed with rice or chapathi as main dish. all the recipes or dishes served in the the thali makes a perfect balance and serves all the nutrients required for a proper diet. however each state of india has its own variation and in this post lets learn south indian thali recipe. South Indian Lunch Menu Ideas - Non Vegetarian. Hi, I do believe this is an excellent web site. I stumbledupon it ;) I'm going to come back once again since i have book. We South Indians take our lunch seriously.

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