This time in the lunch menu series, I have come up with simple and yummy lunch menu. Most of us love baby onions and baby onions cooked in roased coconut based spicy gravy gives a wonderful flavour to the kuzhambu. Ulli Theeyal is one of the traditional and famous kuzhambu variety in Kerala and it should be served with hot steaming rice. Any stir-fried vegetable goes well with this theeyal. I love to have ladysfinger stir-fry. We could also have kovakkai, potato, Rawbanana, or other stir-fried vegetables.
As we are adding coconut for theeyal, stir-fried sidedish would be best for this. Also simple tomato rasam would be a good accompaniment and a digestive soup for this menu. Finally serve this yummy menu with rice and appalam.
A very easy menu to make, we just need to roast the ingredients for theeyal and grind it and the kuzhambu will be done in no time. Rasam and ladysfinger stir-fry needs only 20-30 minutes and hence we could finish off the whole lunch easily within 1 hour.
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| South Indian Lunch Menu 10 - Ulli Theeyal, Ladysfinger Stir-fry, Tomato Rasam, Rice and Appalam |
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| Ulli Theeyal |
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| Tomato Rasam |
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| Ladysfinger Stir-fry |
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| South Indian Lunch Menu 10 - Ulli Theeyal, Ladysfinger Stir-fry, Tomato Rasam, Rice and Appalam |
