VIRUNDHOMBAL

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve...

Capsicum is one of my favourite combination with paneer. Capsicums have very low calories and numerous nutrients which help boost your immunity system. Paneer is also a favourite for all age groups and it is a high protein food. It is quite easy to make at home. I always prepare homemade paneer. This is a coconut based gravy with paneer and capsicum. This is a simple home style kurma and there is no cashew paste or fresh cream. This kurma goes well with chapathi, ghee rice and dosas. The consistency is a little thicker than the other kurma. Let's see how to prepare this kurma with step by step photos. 

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

(Chayote with moong dal and coconut paste) - This is my mother's recipe. She always cooks the vegetables either by steaming the vegetables or by boiling them in a separate deep vessel with less water. She doesn't like the pressure cooking the vegetables as they lose its colour and the texture. Now  I'm also  following her way of cooking the vegetables. In this kootu  the chow chows retain its texture and the colour. This kootu is a perfect side dish for rasam, pulikuzhambu and also for rotis. Checkout my other kootu recipes Yellow pumpkin kootu White pumpkin kootu Raw papaya kootu Manathakkali keerai kootu Paruppu keerai kootu