VIRUNDHOMBAL

SOUTH INDIAN LUNCH MENU IDEAS LUNCH MENU COMBO 1 (IDI SAMBAR, AVIYAL, POTATO PUTTU, LADIES FINGER PACHADI, AND MOONG DAL PAYASAM) We usually prepare this combo for festivals, special occasions and also for a family get together. And also appalam and coriander leaves thuvaiyal or mango thokku for curd rice. Check out these recipes with step by step instructions. Click on the images to view the recipes in detail. Coming up soon with exciting lunch menu ideas. IDI SAMBAR Sambar is the most common kuzhambu (curry) in all of South Indian cuisine and staple in any restaurant and on important occasions. Idi Sambar is prepared with freshly ground sambar powder and combination of vegetables. AVIYAL Aviyal is one of the best side dish for Idi Sambar. In Tirunelveli we use white brinjals for aviyal which gives you a nice taste. Raw banana and brinjals are the important vegetables in this dish. POTATO PUTTU Potato puttu is one of the best side dish for Idi ...

Potato puttu - the perfect side dish for sambar, rasam and rice varieties. This is similar to vazhaikkai puttu recipe and the only difference is the potatoes are gently mashed instead of grating. This potato puttu is very simple to prepare, so flavourful in each and every bite. Everyone has a favourite potato recipes such as potato fries, mashed potatoes and countless recipes are there based on this friendly vegetable. For me and my husband this potato puttu is an all time favourite side dish for lunch. The main thing you have to follow while preparing this puttu the potatoes should not be overcooked or undercooked. If they are perfectly cooked the end result will be fantastic.  Here is a short video for Potato Puttu  

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian bean...

Moong dal payasam/ Pasiparuppu payasam/ Moong dal kheer Moong dal payasam is a delicious, creamy dessert sweetened with traditional jaggery and enhanced the taste with coconut milk. For best results you need to use best quality jaggery which is dark brown in colour. The coconut milk gives the creaminess to the payasam which pairs well with the moongdal. If you don't have time to prepare coconut milk, no problem, just grind the fresh grated coconut nicely and add it to the payasam. I personally prefer the addition of sagos(javarisi) in this payasam because they are required to thicken it.

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.