South Indian Lunch Menu 25 - Coriander Leaves Thokku, Capsicum Kootu, Mysore Rasam, Curd, Papad and Rice

This week its yet another simple and tasty lunch menu. I have surplus of coriander leaves which might get rotten if I keep it in fridge. So I decided to make coriander leaves thokku. I immediately took stock of the vegetables in fridge and decided to make capsicum kootu. Stew is a best combination for thokku. We can make any vegetable stew for this thokku. But this capsicum stew is a perfect accompaniment. To enrich the menu, I have included Mysore rasam. Finally curd, papad and steamed rice are to be included to complete the menu. 

We can make this tasty thokku very quickly. Capsicum is also an easy cook vegetable. If we plan to cook the dal along with rice then the dal can be used for both capsicum stew as well as rasam. All these dishes needed grinding. So, first we can plan to grind the rasam spice as it needs to be a dry powder. Then we can grind for stew and thokku. Once dal and our grinding mixtures are ready, then it would be hardly less time to complete the whole menu.