South Indian Lunch Menu 11 – Parangikai Puli Kuzhambu, Aviyal, Keerai Thuvaran and Kottu Rasam
Parangikai Puli Kuzhambu with Aviyal, Kottu Rasam and Keerai Thuvaran is yet another traditional lunch menu. One of the subbuskitchen fan has suggested this combo and it turned out very well and grand. Parangikai when added in kuzhambu gives a very good flavour to the kuzhambu and also it is very simple to make as it doesn’t require dal or grinding ingredients. Aviyal would be a best combination for this kuzhambu. Also as spinach is very healthy and has to be taken with every meal, spinach thuvaran would be a good accompaniment for this kuzhambu. Kottu rasam is also simple and helps us to digest the intake of our food.
Preparation and Yield:
|Preparation time||30 mins|
|Cooking Time||1 hour|
Preparation time would be more for this menu as it involves spinach also. Plucking, Chopping and cleaning spinach requires considerable time. Also chopping vegetables for aviyal would take little longer time as we include many vegetables in aviyal. We should plan to soak the tamarind for kuzhambu, rasam and also for aviyal. Once we are ready with chopping of vegetables, then it would take very less time to finish off the whole menu. Try this wonderful menu and enjoy the taste!
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