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lunch Platter 2 (vathakulambu Rasam curd rice parupu usli kosamlai) Recipe

Just like Sambhar is common in south Vathakulambu is also common made with different veggies like drumstick or onion or beetroot of yellow pumpkin. Today sharing with you all with onion , normal tomato rasam curd rice and kosamali which is a salad made in south . Will share recipes from left to right. Rasam , Parupu usli , kosamali , vathakulamzbu , curd rice.

  • Prep time:
  • 2 hours
  • cook time:
  • 1 hour
  • serves:
  • 4

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Details

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Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Recipe Notes

For Kosamali do not cook the dhal. it’s raw only.

Tags

  • #Contest115
  • #SouthIndian
Ingredients

Ingredients For lunch Platter 2 (vathakulambu Rasam curd rice parupu usli kosamlai) Recipe

Methods
  • 1. For Rasam : Cook the dhal in pressure cooker for 4 to 5 whistles drain the extra water but save it and mash the dhal well add salt only after cooking dhal. Now soak the tamarind in hot water for ten minutes and squeeze out the pulp from it with one cup water.
  • 2. Add the tamarind water to a vessel chopped tomato salt to tase rasam powder and bring it to a boil for 3 minutes.
  • 3. To this add cooked dhal and the left over water that you took after pressure cooking the dhal.
  • 4. Boil this for two minutes.
  • 5. Time to add tadka Add ghee to a pan heat it add mustard seeds hing let it crackle then switch off add jeera powder and curry leaves and mix well. Add this to the rasam . Its ready to serve.
  • 6. For Parupu Usli :
  • 7. First soak the two Dhal for 1 hour in warm water . Then drain the water grind it with green chilli red chilli jeera ginger . Do not add salt at this stage.
  • 8. Now grease a plate and transfer the dhal mixture to the plate and steam it for ten minutes. do not place the whistle. Then grind again with salt this time. Keep aside .
  • 9. Take a pan add oil heat it then to it add mustard seed hing turmeric powder and curry leaves .
  • 10. Let the mustard splutter then add chopped beans to it with salt and cook well.
  • 11. After beans is cooked well add the powdered dhal mix well and close and cook for a minutes. Ready to serve.
  • 12. For Kosamali
  • 13. Soak the moong dhal for 1 hour in warm water.
  • 14. Add chopped cucumber and grated carrot then to it add a tadka of mustard seed green chilli and salt .
  • 15. Mix the dhal veggies and tadka well and serve.
  • 16. For Vathakulambu
  • 17. First soak the tamarind in 1 cup of water and extract the pulp and keep aside.
  • 18. Now take a Kadai add oil to it add mustard seeds channa dhal and curry leaves with hing to the oil and let mustard seeds splutter and channa dhal become light brown . Now add onions and cook well with a pinch of salt.
  • 19. Time to add tamarind pulp and sambhar powder and jaggery and boil for 5 mins.
  • 20. Mix 1/2 teaspoon of rice flour with water and add it in the end and boil for two more minutes. Serve hot with rice .
  • 21. For curd rice
  • 22. First mash the rice very well . Now add curds milk and salt and mix well.
  • 23. In a pan add oil mustard seeds let it splutter then add urad dhal channa dhal and let it become light brown add hing green chilli ginger and sauté for two minutes. switch off add curry leaves and mix.
  • 24. Now add the tadka to the rice then add pomegranate and mix and serve .
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