South Indian lunch
South Indian lunch

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, south indian lunch. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

south indian lunch recipes with stepwise pictures.south indian lunch menu with vada payasam and appalam.easy south indian meals. This video shows how to make a simple South Indian lunch. the menu is Rice,Beetroot curry/Stir fry,Keerai/green leafy veg Sambar. It is also known as Saasive Gojju (Mustard seeds curry) as it uses raw mustard seeds. In the menu below- I have prepared onion arachu vitta sambar.

South Indian lunch is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. South Indian lunch is something which I have loved my entire life.

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

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

In our house, mostly lunch is vegetarian except on weekends when we indulge in. I have been thinking to share our amavasai vazha ilai saapadu for years. But somehow I couldn't do it. Yesterday I made this South Indian style No onion No garlic thali for No moon day/Amavasya.

Instructions 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.

But somehow I couldn't do it. Yesterday I made this South Indian style No onion No garlic thali for No moon day/Amavasya. South Indian vegetarian lunch menu with arachuvitta sambar, potato curry, rasam, spinach gravy, and some pickle. A simple and satisfying lunch menu served with a handpound rice! Find south indian lunch stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

So that is going to wrap this up with this special food south indian lunch recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!