Lunch / Dinner Menu 6 – South Indian Vegetarian Lunch Menu – Recipes

Here comes a variety vegetarian lunch menu for this weekend. The usually sambar, kara kuzhambu routine was just too much to handle, so tried this variety lunch combo and everyone at home liked it. Super easy to make with everyday  kitchen pantry items.

Lunch Idea / Vegetarian Lunch Menu / Lunch Dinner Menu 6 – South Indian Vegetarian Lunch Menu / Easy Lunch Ideas / Simple lunch Ideas / Lunch Recipes / Saturday Vegetarian lunch Ideas / Weekend Lunch Menu

The morning when you wake up soak Kadalai paruppu/ Gram Dhal for masala vadai. This has to soak for 3 hours. Soak tamarind for Puli sadam.

Let the rice cook in the cooker and you can work on all the chopping – veggies for vadai, and potato masala. Ginger garlic paste, get all the tempering items ready for curd and tamarind rice.

Start preparing the puli sadam gravy and let it boil on one side while you preapre the potato pattani curry/ varuval  on the other.

The rice must have cooked by then, let it cool a bit and then add the puli kachal to it and temper the rice. Reserve a portion of the rice for Thayir sadam. Do the tempering for that too and keep it ready. Just before getting ready for lunch, which usually is about 3 hours from your breakfast time must have given enough time for the kadala paruppu to soak. Drain and grind in your mixie in pulse mode and add the veggie. Start frying in batches before lunch and then serve. (Tip- if you use a food processor to pulse the dal it will get you crispy masala vadai which will stay crispy for an hour. Try and let me know!

Our lunch today – Puli Sadam, Curd Rice, Masala Vadai and Urulaikizhangu Pattani. You may add papad and pickle on the side if you wish.

Please check these recipes by clicking on the link given below.

Tamarind Rice / Puli Sadam

Curd Rice / Thayir Sadam form Sangeetha’s  Spicytreats

Urulaikizhangu Pattani Varuval /Potato Peas Curry

Masala Vadai

Have a great weekend!

Notes: This time tried curd rice from Spicytreat and it turned out great. I ran out of pomegranate, just skipped that part. Thanks to Sangeetha for sharing this great recipe.