How to Cook Yummy South Indian Lunch Platter

South Indian Lunch Platter. Dedicated to pure South Indian cooking and techniques. All inappropriate pins will be deleted. An acquaintance had this irksome habit of referring to all South Indians as "Madrasis".

South Indian Lunch Platter This is also a balanced platter with all those things I look for in a lunch menu. The below platter consists of steamed rice, tomato vatha kuzhambu, sweetcorn paruppusili, vazhakkai fry, capsicum raita, paruppu podi. We have hundreds of traditional dishes and I'd bet most of us would find Be it a fun breakfast, refreshing evening beverage, multi-course lunch or a simple supper, the south Indian cuisine has it all. You can cook South Indian Lunch Platter using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of South Indian Lunch Platter

  1. It's 1/4 kg of Pumpkin diced.
  2. You need 1/2 cup of Coconut.
  3. Prepare 1/2 tsp of Cumin.
  4. It's 1/ 4 tsp of Turmeric.
  5. Prepare 1/4 tsp of Red Chilli Powder.
  6. Prepare of Salt.
  7. You need 1 tsp of Sugar.
  8. You need 1 tbsp of Coconut Oil.
  9. Prepare 1 tsp of Mustard.
  10. Prepare 1 tsp of Urad Dal.
  11. You need Leaves of Curry.

So find an apron and get cooking! Lemon rice recipe with traditional & instant pot methods - Lemon rice is one of the most popular South Indian rice recipes. It is a comfort food for. Lunch, an abbreviation for luncheon, is a meal eaten around midday.

South Indian Lunch Platter step by step

  1. Peel the Pumpkin and dice them into pieces. Heat a pan with water and add the pumpkin pieces, turmeric, red chilli powder and salt. Let it cook nicely..
  2. Take 3/4 th of the coconut in a mixer jar and add cumin. Grind to a smooth paste. Add this to the cooked pumpkin and mix well. Let the moisture evaporate fully. It should be thick in consistency. Add sugar(optional)..
  3. Now transfer the cooked sabji to a bowl. In the same pan add oil and splutter mustard, urad dal and curry leaves. To this add the reserved coconut and and fry until golden brown. Pour the mixture to the Pumpkin Curry and Mix. Best goes with Rasam Rice and Curd Rice..
  4. For Curd Rice👉I mostly use leftover Rice and add curd,salt, roughly sliced ginger and green chillies to it. Keep it aside over night or for 2-3 hours. To this before serving give a tadka of mustard, urad dal, dry red chilli and curry leaves. Done! Add pomegranate or grated carrot according to your taste..

I have posted many South Indian Lunch MenuIdeas earlier, do check that out also and have a great day. This is the simple lunch meal platter which I prepared few weeks back. Usually I cook white rice,curry and chapathi for lunch. I hope this post helps you to decide your breakfast menu. Most of the South Indian breakfast recipes are healthy.