Every now and then, I pack a South Indian lunch field for varsity and workplace. In at the moment’s lunch field, I’ve included typical South Indian dishes, together with tangy and spicy Kara Kuzhambu or Puli Kuzhambu made with dried bitter gourd. For the children, I’ve added a dollop of ghee over cooked rice to mellow the spice. Moreover, I’ve packed mildly spiced and shallow-fried

Learn extra: South Indian Lunch Field Recipe Concept 1

uncooked banana or Vazhakkai to accompany it. That is the 4th recipe for the Lunch Field sequence which I’ve began not too long ago @nithakitchen. On the image above

South Indian Lunch Field Recipe Concept 1

• Strawberry Kaju Katli (Retailer Purchased and I really like that form)
• Uncooked Banana Shallow Fry / Vazhakkai Varuval
• Boiled Sona Masoori Rice
• Pavakkai Vathal Kuzhambu / Dried Bitter Gourd Gravy and
• Do-it-yourself Ghee

Pavakkai Vathal Kuzhambu Recipe Description In Quick

• Chop the onion, tomato, and sliced garlic.
• Warmth oil in a pan, mood fenugreek seeds, adopted by garlic.
• As soon as the garlic turns barely brown, add onion, tomato, chilis, salt and curry leaves.
• Now add dried bitter gourd slices and spices.
• After a minute of sautéing, add tamarind extract/juice, essential water, and let the combination simmer till it reaches a thick consistency.

Vazhakkai Varuval Recipe in brief

• Peel uncooked banana and slice it into skinny slices.
• Add rice flour, spices, and salt to it.
• Let it sit for quarter-hour.
• Warmth 2 tablespoons of oil in a forged iron pan and add the uncooked banana combination.
• Flip them as soon as the underside turns golden brown.
• As soon as the opposite facet additionally turns brown, take away from warmth.

YouTube Shorts For at the moment’s Lunch field recipe concepts

Lunch Field Recipe Concepts Sequence (which I’ve began not too long ago)

Lunch Field Specials HERE

South Indian Kuzhambu Varieties HERE

Veg Stir Fry or Poriyal Recipes HERE and

For Do-it-yourself Desserts click on HERE .