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Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, south indian lunch. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

South Indian lunch menu idea with kathirikai kuzhambu, paruppu rasam, kootu, thogayal, bajji. Note that this is just an idea post, please check the respective recipe links for detailed individual recipes. South indian lunch recipe - This is a simple south indian meals with vada payasam menu.

South Indian lunch is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. South Indian lunch is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have south indian lunch using 36 ingredients and 51 steps. Here is how you cook that.

The ingredients needed to make South Indian lunch:

1. Make ready Ingredients for idli*
2. Take 3 cup Idli rice –
3. Get 3/4 cup Sabudhana / sago –
4. Get 1 cup Whole skinless urad dal –
5. Prepare to taste Salt
6. Get Ingredients for dosa*
7. Make ready 1 cup Raw rice -
8. Take 1 cup Idli rice -
9. Take 1/2 cup Urad dal -
10. Take 2 tsp Chana dal -
11. Take 1/4 cup Poha/ aval/ flattened rice -
12. Make ready as needed Salt -
13. Take Ingredients for sambar*
14. Make ready 1/4 cup Toor dal heaped
15. Make ready 1 Potato
16. Take 10 Shallots (small onion)
17. Get 2 Green chilli
18. Take 1 Tomato
19. Get 1 tsp Tamarind - small marble size
20. Prepare 1/4 tsp Turmeric
21. Take 1 tsp Jaggery powdered
22. Take 1/4 tsp Asafoetida
23. Take Curry leaves - Few
24. Take 1 & 1/2 tbsp Coriander leaves
25. Get As needed Salt -
26. Take To Temper
27. Get 3/4 tsp Mustard
28. Prepare 1/2 tsp Cumin seeds
29. Take 1 sprig Curry leaves
30. Get 1 pinch Asafoetida
31. Make ready 2 tsp Oil
32. Make ready Ingredients for coconut chutney*
33. Take 1/2 cup Grated coconut –
34. Take Fried gram dal (pottukadalai) – 2 tblsp
35. Make ready 2 Green chillies –
36. Prepare As needed Salt & Water –

Mangoes are in season and I am sure you all cooking mango for your lunch. 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.

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.

South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts. Find the best Indian Restaurants near you on Yelp - see all Indian Restaurants open now and reserve an open table. Ghee rice is quite a popular South Indian food that is mostly prepared for a special meal.

So that’s going to wrap it up with this exceptional food south indian lunch recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!