Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, south indian lunch. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
South Indian lunch is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. South Indian lunch is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook south indian lunch using 37 ingredients and 51 steps. Here is how you can achieve it.
The ingredients needed to make South Indian lunch:
- Make ready Ingredients for idli
- Get Idli rice
- Prepare Sabudana / sago
- Prepare Whole skinless urad dal
- Take Salt
- Get Ingredients for dosa
- Prepare Raw rice
- Prepare Idli rice
- Prepare Urad dal
- Make ready Chana dal
- Prepare Poha/ aval/ flattened rice
- Make ready Salt
- Prepare Ingredients for sambar
- Make ready Toor dal heaped
- Make ready Potato
- Get Shallots (small onion)
- Get Green chilli
- Make ready Tomato
- Get Tamarind small marble size
- Get Turmeric powder
- Prepare Jaggery powdered
- Take Asafoetida
- Get Curry leaves
- Prepare Coriander leaves
- Make ready Salt
- Prepare To Temper
- Make ready Mustard seeds
- Make ready Cumin seeds
- Make ready Curry leaves
- Prepare Asafoetida
- Take Oil
- Prepare Ingredients for coconut chutney
- Prepare Grated coconut
- Get Fried gram dal (pottukadalai)
- Prepare Green chillies
- Take water
- Make ready salt
Steps to make South Indian lunch:
- METHOD OF IDLI*
- Take the fermented batter. - No need to mix again,use the batter as it is.
- Meanwhile keep the steamer ready. - Line the moulds with cotton cloth or grease the idli moulds with little oil
- 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.
- Steam it for 10 to 12 mins on medium flame.
- Once done remove the stand from the steamer and keep aside for 1 min to cool.
- 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.
- METHOD OF DOSA*
- 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.
- Drain the water from urad dal and keep aside. - transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
- 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.
- Mix well making sure the batter has combined completely. - also clean the sides with your hand.
- 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.
- Further scoop the required batter in a different bowl. - and add salt to the batter and mix well.
- Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
- 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
- METHOD OF SAMBHAR*
- Heat oil in a thick bottom pan.
- 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.
- Lower the flame. - Add the grated coconut and fry till light brown.
- Add the sambhar powder and fry for 3 – 4 seconds[ be careful the masala powder should not burn]
- Immediately add the tamarind juice and jaggery.
- Increase the flame to medium and cook till oil separates and raw smell of tamarind leaves.
- Add the ladies finger and mix well.
- Add the dal and boil for few minutes.
- Once done garnish with finely chopped coriander leaves.
- Ready to serve
- METHOD OF CHUTNEY*
- First grind coconut, chilli, daria dal and salt together without water.
- Then add warm water according to the consistency you want and grind.
- For thick chutney grind it coarsely and add less water.
- For thin chutney grind to a smooth paste and add more water.
- Transfer it to a bowl.
- Heat oil in a pan.
- Add mustard seeds and urad dal.
- Once they splutter add curryleaves
- Ready to serve
- METHOD OF Rava KESARI*
- Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
- Once the cashews turn golden brown, keep aside. - now in the same ghee roast ½ cup bombay rava.
- Use fine / coarse variety rava. - roast on low flame for 5 minutes or till it turns aromatic. keep aside.
- In a large kadai boil 1 cup water.
- Keeping the flame on low, add in ½ cup roasted bombay rava. - stir continuously till the rava absorbs water and no lumps are formed.
- 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.
- Furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
- Also and ¼ cup ghee and stir continuously.
- Make sure the mixture is combined well and no lumps are present.
- Cover and simmer for 2 minutes or till rava gets cooked well completely.
- Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
- Mix well till the rava kesari separates from pan.
- Finally, serve rava kesari / kesari bath as a dessert.
So that’s going to wrap it up with this special food south indian lunch recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
