Mangoes are in season and I am sure you all cooking mango for your lunch. I had a mango sitting in my fridge vegetable trays bottom for past 2 weeks, but still it was good. I was saving it for making mango thokku, but kept forgetting about it. So today, I got 2 more mangoes and thought I should finish this mango before it goes for waste. Same way a drumstick. So made a combo sambar. I think I have already posted this in my lunch menu series when I was at Chennai last summer. And here is how I made this simple lunch menu today.
Lunch menu 34 (South Indian Lunch)
Recipe Cuisine:Indian | Recipe Category:LunchPrep Time: 30 mins | Cook time: 45 mins | Serves: 3
- Pressure cook dal for sambar. Side by side rice.
- Soak tamarind for sambar and rasam and extract tamarind juice.
- Thinly slice for bitter gourd chips and mix all the ingredients needed and keep refrigerated.
- Chop tomato for sambar, rasam. Onion for sambar, poriyal. Cut drumstick and boil it side by side.
- Chop carrot, cook it and mean while grate coconut for poriyal and coconut thogaiyal.
- Heat kadai, first roast ingredients for coconut thogaiyal. Then temper for rasam and transfer to the serving vessel, then for sambar and sambar get ready in a stove.
- Next make poriyal and transfer to the serving bowl. Prepare rasam and transfer over the tempered items kept in the serving bowl.
- Grind thogayal. Lastly, heat oil in kadai fry few papad and then lastly fry the bitter gourd chips.
And you lunch is ready with thogaiyal , Drumstick mango sambar, rasam, carrot poriyal, bitter gourd chips, buttermilk, appalam, pickle and Rice.
Check out the links for these posts
- Mango sambar recipe
- Rasam recipe
- Coconut thogaiyal recipe
- Carrot poriyal recipe
- Bitter gourd chips recipe
- Pickle recipes
In this menu, bitter gourd chips takes a while to fry. So you can make ahead and store in airtight container in fridge. Check out thiscrispy ladies finger fries.
Check out otherthogaiyal recipestoo.
Have a great day!
. In my childhood days, during summer, my mom purposely keeps extra rice in the night for the next day’s pazhaya sadam. And some times, if its less and only for one person, me and my mom will try to sneak and have it without each other’s knowledge. That much we love it. And my mom has sundakkai vathal, kothavarangai vathal, mor milagai, chinna vengayam, fresh cut raw mango and any pickle. Atleast 3-4 side dishes will be there. Mostly mom makes
. I am not sure why. Is it because of the rice? or there is some other factor. Even my mom says its not the same these days. 
. No need, its very simple and easy as a child’s play. Just break roughly the cooked left over rice if its caked, add lots of water so that the water level is 2-3 inches above the rice. Keep covered overnight and taraaa…
Pazhaya sadam. Next day, you can just mix the rice with your clean hands and drain water, add salt and a dash of buttermilk, drink the water too alone. Or eat it as such thanniyum sadhamum (with salt, buttermilk added). Sometimes, me and my mom drain and save the water for drinking as mentioned above and make curd rice with pazhaya sadam. My mom sometimes keeps in clay vessels/ containers and it will be so cool and goes through the food pipe so cool and comforting
.
. But then when I saw all the pictures, I realized that what I made was with the oosi milagai (a thin long variety of the chilli) but maami made with the short stout ones (which is called koda milagai in Thanjavur). I thought I would take the dried chilli what I made here is there for taking final clicks. So I got these as packed parcel, through someone ;) I was so happy that I could make a post. I will sure update if I find my version of steps for this post in future.
. Though lots of cooking is there, I did not clicked anything for 
. I make channa masala or pindi chole once a week for Aj’s lunch box and I save some cooked plain channa / raw soaked channa for chaat and have had so many times, only that I have not clicked and posted here. Last two weeks I planned to picture but again I kept postponing. So today is the day, I made, clicked and then had it 
. But raspberry has been always my favorite flavor and the name raspberry by itself is so fascinating to me. So I bought each one punnet. So when I was thinking about making lemonade or some baking with these, I thought of trying no bake rapsberry cheesecake and found
. My recipes have been published as a supplementary book in the popular Kungumam THOZHI tamil magazine
. Though I may not share all the recipes, I will sure share few interesting recipes from this collection, so stay tuned!!
and she said its very easy and a leftover rice recipe. I asked her how and she, even before I asked, took pictures how her mom made it with her mobile and sent it me through whats app. How useful our mobiles are these days
And I tried this when I had some leftover rice and I loved it. It was like my mom’s Puli sundal which I will share the recipe later. I know many of us do lemon rice and this is one variation with tamarind and very flavorful too. It may not be similar to our regular puli sadams, but sure is a delicious recipe.
