Lunch Recipes

Recipe 429: Lunch Menu Combo – #6

#LUNCH_MENU_6

#INGREDIENTS

#IRUPULI_KUZHAMBU

Raw Rice – 1 & 1/2 tsp
Fenugreek – 3/4 tsp
Dry Chilli – 5 nos
Coconut Oil – 1 drop
Grated Coconut – 4 spoon
Raw Banana as required
Red bull pepper (Diced)
Chayote Squash (Diced)
Drumstick 4 to 5 nos
Carrot (Sliced)
Water as required
Turmeric Powdr – 3/4 tsp
Salt to taste
Tamarind Water – 2 glass
Curd 1 cup
Water as required
Curry Leaves
Coconut Oil – 1 spoon
Dry Chilli – 3 nos
Mustard – 1/2 spoon
Asafoetida – 1/4 spoon

#KANDAN_THIPPILI_RASAM

Dried Indian Long Pepper – 4 nos
Long Pepper (Pippali) – 4 nos
Toor Dal – 2 tsp
Coriander Seeds – 2 tsp
Pepper Seeds – 1 tsp
Cumin Seeds – 1 tsp
Dry Chilli – 2 nos
Curry Leaves
Tamarind Water – 2 glass
Asafoetida Powder – 3/4 tsp
TurmericPowder – 1/4 tsp
Salt to taste
Curry Leaves
Water as required know
Ghee – 1 spoon
Mustard – 1/2 tsp
Dry Chilli – 1 nos

#SIRU_KEERAI_PORIYAL

Amaranthus (Siru keerai)
Oil – 2 spoon
Mustard – 1/4 tsp
Dry Chilli – 4 nos
White Urad Dal – 1 & 1/2 Spoon
Asafoetida Powder – 1/4 tsp
Onion – 1 (Chopped)
Salt to taste

#SENAI_KIZHANGU_KARI

Yam – 1 kg (Chooped)
Water as required
Salt to taste
Turmeric Powder – 1/4 tsp
Oil – 4 spoon
Mustard – 1/4 tsp
Urad Dall – 1 tsp
Asafoetida – 1/4 tsp
Curry Leaves
Music Track Rights owned by Mrs. Yogambal Sundar, Original Music Composed by Ramprasad Sundar

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