Recipe 432: Lunch Menu Combo – #9

#INGREDIENTS

#PAGARKAAI_KUZHAMBU

Bitter gourd – 2 (Sliced)
Oil – 2 tbsp
Mustard – 1/2 tsp
Fenugreek – 1/4 tsp
Dry Chilli – 2 nos
Asafoetida Powder – 1/2 tsp
Curry Leaves
Toor Dal – 1/2 tsp
Onion – 1 (Chopped)
Tomato – 1 (Sliced)
Turmeric Powder – 1/4 tsp
Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Homemade Sambar Powder – 1 tsp
Tamarind Water – 3 glass
Salt to taste
Jaggery – small piece
Grated Coconut – 3 tsp
Fennel Seeds – 1/4 tsp

#VEPPAMPOO_RASAM

Tamarind Water – 2 & 1/2 glass
Green Chilli – 3 (Slitted)
Turmeric Powdr – 1/4 tsp
Homemade Sambar Powder – 1/2 tsp
Curry Leaves
Asafoetida Powder – 1/2 tsp
Salt to taste
Toor Dal Water
Ghee – 1 spoon
Mustard – 1/2 tsp
Dry Chilli – 2 nos
Neem Flower – 2 tbsp
Curry Leaves

#CHAKKARAIVALLI_KIZHANGU_PODIMAS_KARI

Boiled Sweet potato
Oil – 2 spoon
Mustard – 1/2 spoon
Urad Dal – 1 & 1/2 tsp
Asafoetida Powder – 1/4 tsp
Green Chilli – 1 (Chopped)
Ginger small piece (grated)
Curry Leaves
Salt to taste
Turmeric Powder a pinch
Coriander Leaves
Lime Juice – 1/2 lemon
Grated Coconut – 2 to 3 spoon

#VENDAKKAAI_SAMBJI

Ladies Finger (Diced)
Oil – 3 spoon
Mustard – 1/2 tsp
Urad Dal – 1 & 1/2 spoon
Curry Leaves
Dry Chilli – 2 nos
Turmeric Powder – 1/4 tsp
Coriander Powder – 2 tsp
Chilli Powder – 1/2 tsp
Salt to taste
Gram Flour – 2 tbsp