Authentic South Indian Meal Combo

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.

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.

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.

Let sambhar boil for 2-3 minutes. Serve hot with any curry or thogaiyal with pappad.

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.

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.

Remove from flame and add grated coconut. Mix well and serve hot with rice and any sambhar or rasam.

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.

Grind it along with grated coconut, salt into a fine paste adding very little amount of water. Serve it with hot plain rice.

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.