Authentic South Indian Meal Combo | How to make Authentic South Indian Meal Combo

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ByShyamala Kumar
Created on 31st Jan 2016
  • Authentic South Indian Meal Combo, How to make Authentic South Indian Meal Combo
Authentic South Indian Meal Comboby Shyamala Kumar
  • Authentic South Indian Meal Combo | How to make Authentic South Indian Meal Combo (12 likes)

  • 0 reviews
    Rate It!
  • By Shyamala Kumar
    Created on 31st Jan 2016

About Authentic South Indian Meal Combo

Thengai Paruppu Thogaiyal Rice along with Shallots and Garlic Kaara Khuzlambu & Urulai Podimas. A balanced and healthy menu that are simple but classic and are made using very less amount of oil.

The delicious and mouthwatering Authentic South Indian Meal Combo is a famous dish of South Indian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Authentic South Indian Meal Combo is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Authentic South Indian Meal Combo. Shyamala Kumar shared this Authentic South Indian Meal Combo recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Authentic South Indian Meal Combo. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Authentic South Indian Meal Combo recipe at your home and surprise your family and friends.

  • Prep Time20mins
  • Cook Time20mins
  • Serves2People

Video for key ingredients

  • Sambhar Powder

Authentic South Indian Meal Combo

Ingredients to make Authentic South Indian Meal Combo

  • For Shallots and Garlic Kaara Khuzlambu\Sambhar:
  • Shallots - 1 cup, peeled
  • Garlic- 10-15 pods, peeled
  • Imli - a medium lemon sized, soaked in 1/2 cup of warm water for 15 minutes
  • Sambhar Powder- 1 tbspn;
  • Jaggery- a small gooseberry sized
  • Rice Flour- 2 tsp
  • haldi- 1/4 tsp
  • Salt to taste
  • Red Chilly 1, broken into 2 sans the seeds
  • Rai, Urad dhal- 1/4 tsp each
  • Curry Patha- few leaves
  • Oil - 2 tbsp (preferably til oil);
  • For Urulai\Potato Podimas :
  • Potato- 2 or 3, medium sized
  • Ginger - 1 tsp, grated
  • Green Chilly - 1 (or as per taste), cut into 1/2 inch pieces
  • Curry Patha- few leaves;
  • Coconut-1 cup, grated;
  • Salt to taste
  • Rai - 1/4 tsp
  • Urad Dhal - 1/4 tsp
  • Chana Dhal - 1/4 tsp
  • hing- a pinch
  • Oil- 2 tsp (preferably til oil)
  • For Thengai Paruppu Thogaiyal\ Coconut and Dhal Chutney
  • Thuvar\Arhar dhal- 2 tbspn;
  • Red Chillies- 2 or 3 (as per taste);
  • Curry Patta- few twigs;
  • Salt to taste;
  • Coconut- 2 tbspn, grated
  • Urad Dhal1/4 tsp
  • Hing - 1/4 tsp
  • Oil - 1 tsp (preferably coconut oil)

How to make Authentic South Indian Meal Combo

  1. For Shallots and Garlic Kaara Khuzlambu\Sambhar - Add 1 cup of water to the soaked imli and extract imli water. In a kadai, heat oil and add rai. When it splutters, add urad daal and roast till golden in colour.
  2. Add curry patta, red chilly and saute for a few seconds. Add shallots and garlic and saute well till they are translucent. Add sambhar powder and saute for a few seconds.
  3. Add imli water, haldi, salt, jaggery. Let it boil well for 3-4 minutes to reduce the raw flavour of imli. Make a paste of rice flour with little amount of water and add it to the sambhar.
  4. Let sambhar boil for 2-3 minutes. Serve hot with any curry or thogaiyal with pappad.
  5. For Urulai\Potato Podimas - Wash and cook potatoes till soft but firm. Peel and cut into cubes. In a kadai, heat oil and add rai. When it splutters, add urad daal, channa daal and hing. Roast till it turns golden in colour.
  6. Add ginger, green chillies, curry patha. Saute for a minute. Add the cubed potatoes, salt and mix well. Keep the flame on medium heat to allow potato cubes to get roasted slightly.
  7. Remove from flame and add grated coconut. Mix well and serve hot with rice and any sambhar or rasam.
  8. For Thengai Paruppu Thogaiyal\ Coconut and daal Chutney - In a kadai add 1 tsp of coconut oil and roast thuvar dhal, red chillies, hing and curry patha till the dal turns golden in colour. Transfer it to a plate. Let it cool.
  9. Grind it along with grated coconut, salt into a fine paste adding very little amount of water. Serve it with hot plain rice.
  10. We mix this chutney with hot plain rice and a tsp of desi ghee or tiloil. Any curry or Kootu (veg stew type) and kaara kuzhambu are good accompaniments for this thogaiyal.
My Tip: Serve Pressure cooked or steamed plain rice mixed with thogaiyal along with kaara kuzhambu, urulai podimas and any pappad.

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