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Photo of Authentic South Indian Meal Combo by Shyamala Kumar at BetterButter

Authentic South Indian Meal Combo

Shyamala Kumar
20 minutes
Prep Time
20 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Authentic South Indian Meal Combo RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Roasting
  • Blending
  • Boiling
  • Steaming
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. For Shallots and garlic Kaara Khuzlambu\Sambhar:
  2. shallots - 1 cup, peeled
  3. Garlic- 10-15 pods, peeled
  4. Imli - a medium lemon sized, soaked in 1/2 cup of warm water for 15 minutes
  5. Sambhar Powder- 1 tbspn;
  6. Jaggery- a small gooseberry sized
  7. rice Flour- 2 tsp
  8. haldi- 1/4 tsp
  9. salt to taste
  10. Red Chilly 1, broken into 2 sans the seeds
  11. Rai, Urad dhal- 1/4 tsp each
  12. Curry Patha- few leaves
  13. oil - 2 tbsp (preferably til oil);
  14. For Urulai\Potato Podimas :
  15. Potato- 2 or 3, medium sized
  16. ginger - 1 tsp, grated
  17. Green Chilly - 1 (or as per taste), cut into 1/2 inch pieces
  18. Curry Patha- few leaves;
  19. Coconut-1 cup, grated;
  20. salt to taste
  21. Rai - 1/4 tsp
  22. Urad Dhal - 1/4 tsp
  23. chana Dhal - 1/4 tsp
  24. hing- a pinch
  25. Oil- 2 tsp (preferably til oil)
  26. For Thengai Paruppu Thogaiyal\ coconut and Dhal Chutney
  27. Thuvar\Arhar dhal- 2 tbspn;
  28. Red Chillies- 2 or 3 (as per taste);
  29. Curry Patta- few twigs;
  30. salt to taste;
  31. Coconut- 2 tbspn, grated
  32. Urad Dhal1/4 tsp
  33. hing - 1/4 tsp
  34. Oil - 1 tsp (preferably coconut oil)


  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.

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