South Indian lunch
South Indian lunch

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, south indian lunch. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

South Indian lunch is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. South Indian lunch is something that I have loved my entire life.

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To begin with this recipe, we must first prepare a few components. You can cook south indian lunch using 37 ingredients and 51 steps. Here is how you can achieve that.

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

There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts. Filed Under: instant pot, Kids Recipes, Latest, Lunch box, Rice Recipes, South Indian, Vegetable recipes, vegetarian Veg tehri recipe Vegetable tehari recipe Veg tehri recipe - Tehri, tehari or tahari is a one pot dish originated from the Awadhi cuisine.

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.

It Includes South Indian Breakfast, Lunch and Dinner Recipes like Sambar, Veg Kurma, Lemon Rice, Curd Rice, Idli, Dosa, Medu Vada, Kalan, Olan, Avial, Tamarind Rice, Vegetable Sambar, Rasam, Thoran, Coconut Chutney, Payasam. Popular Vegetarian South Indian Food Recipes with Step by Step Photos We South Indians take our lunch seriously. In our house, mostly lunch is vegetarian except on weekends when we indulge in non veg dishes. Our typical lunch menu has kulambu, poriyal, avial may be a sweet. Amma makes a elaborate full meals when we have guest over, it will be like a wedding meal.

So that’s going to wrap this up for this exceptional food south indian lunch recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!