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South Indian lunch
South Indian lunch

Before you jump to South Indian lunch recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

We all know that having healthy foods can help us really feel better inside our bodies. We have a tendency to feel way less gross after we increase our daily allowance of healthy foods and reduce our consumption of processed foods. A little bit of pizza does not cause you to feel as healthy as consuming a fresh green salad. This can be a problem, nevertheless, when it comes to eating between snacks. Shopping for snacks can be a difficult task because you have so many options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.

When searching for a convenient wholesome snack, do not forget about yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. You cannot beat yogurt any time it comes to a wholesome snack though. Along with calcium, it really is a good supplier of necessary protein and vitamin B. Yogurt is very easy for the human body to digest and, based on the type of culture utilized to make the yogurt youre eating, can also help normalize your digestive system. Try including some nutritious nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent way to take pleasure in a flavorful snack without the need of too much sugar.

You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to south indian lunch recipe. To make south indian lunch you need 37 ingredients and 51 steps. Here is how you cook it.

The ingredients needed to cook South Indian lunch:
  1. You need Ingredients for idli
  2. You need Idli rice
  3. Get Sabudana / sago
  4. Prepare Whole skinless urad dal
  5. Use Salt
  6. You need Ingredients for dosa
  7. Get Raw rice
  8. Use Idli rice
  9. Get Urad dal
  10. Get Chana dal
  11. Prepare Poha/ aval/ flattened rice
  12. Take Salt
  13. Get Ingredients for sambar
  14. Use Toor dal heaped
  15. Prepare Potato
  16. You need Shallots (small onion)
  17. You need Green chilli
  18. Get Tomato
  19. Take Tamarind small marble size
  20. Get Turmeric powder
  21. Use Jaggery powdered
  22. You need Asafoetida
  23. Prepare Curry leaves
  24. You need Coriander leaves
  25. Prepare Salt
  26. Provide To Temper
  27. Prepare Mustard seeds
  28. Get Cumin seeds
  29. Prepare Curry leaves
  30. Use Asafoetida
  31. You need Oil
  32. Get Ingredients for coconut chutney
  33. You need Grated coconut
  34. You need Fried gram dal (pottukadalai)
  35. Use Green chillies
  36. Take water
  37. Get salt
Steps to make South Indian lunch:
  1. METHOD OF IDLI*
  2. Take the fermented batter. - No need to mix again,use the batter as it is.
  3. Meanwhile keep the steamer ready. - Line the moulds with cotton cloth or grease the idli moulds with little oil
  4. Pour the batter in each mould. - While keeping the plates on the stand second plate deep mould should be over the holes of the first plate.
  5. Steam it for 10 to 12 mins on medium flame.
  6. Once done remove the stand from the steamer and keep aside for 1 min to cool.
  7. Remove the plate from the stand and invert over a plate. Remove the idli plate and sprinkle some water over the backside of the cooked idlis. Slowly separate the cloth from the Idlis. Soft fluffy Idlis are ready to serve.
  8. METHOD OF DOSA*
  9. Firstly, in a large bowl, soak 3 cups of rice and methi seeds for at least 5 hours. - furthermore, soak urad dal for 3 hours.
  10. Drain the water from urad dal and keep aside. - transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
  11. Collect it into a large bowl and keep aside. - further, blend the soaked rice along with poha adding water if required. - transfer to the bowl of urad dal batter.
  12. Mix well making sure the batter has combined completely. - also clean the sides with your hand.
  13. Cover and ferment in a warm place for 8- 12 hours. - the next day you can see the batter has raised well indicating it's well fermented.
  14. Further scoop the required batter in a different bowl. - and add salt to the batter and mix well.
  15. Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
  16. Also smear a little oil over it. - then cover the dosa for a minute and cook till the bottom of dosa turns golden brown. - finally, fold over to make a semi-circle or a roll and serve immediately with coconut chutney and sambar
  17. METHOD OF SAMBHAR*
  18. Heat oil in a thick bottom pan.
  19. Add the mustard seed.Once it crackles add the methi seeds followed by red chilli, curry leaves, asafoetida and shallots fry till the onion turns golden brown.
  20. Lower the flame. - Add the grated coconut and fry till light brown.
  21. Add the sambhar powder and fry for 3 – 4 seconds[ be careful the masala powder should not burn]
  22. Immediately add the tamarind juice and jaggery.
  23. Increase the flame to medium and cook till oil separates and raw smell of tamarind leaves.
  24. Add the ladies finger and mix well.
  25. Add the dal and boil for few minutes.
  26. Once done garnish with finely chopped coriander leaves.
  27. Ready to serve
  28. METHOD OF CHUTNEY*
  29. First grind coconut, chilli, daria dal and salt together without water.
  30. Then add warm water according to the consistency you want and grind.
  31. For thick chutney grind it coarsely and add less water.
  32. For thin chutney grind to a smooth paste and add more water.
  33. Transfer it to a bowl.
  34. Heat oil in a pan.
  35. Add mustard seeds and urad dal.
  36. Once they splutter add curryleaves
  37. Ready to serve
  38. METHOD OF Rava KESARI*
  39. Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
  40. Once the cashews turn golden brown, keep aside. - now in the same ghee roast ½ cup bombay rava.
  41. Use fine / coarse variety rava. - roast on low flame for 5 minutes or till it turns aromatic. keep aside.
  42. In a large kadai boil 1 cup water.
  43. Keeping the flame on low, add in ½ cup roasted bombay rava. - stir continuously till the rava absorbs water and no lumps are formed.
  44. Further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer). - keeping the flame on low, stir well till the sugar dissolves.
  45. Furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
  46. Also and ¼ cup ghee and stir continuously.
  47. Make sure the mixture is combined well and no lumps are present.
  48. Cover and simmer for 2 minutes or till rava gets cooked well completely.
  49. Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
  50. Mix well till the rava kesari separates from pan.
  51. Finally, serve rava kesari / kesari bath as a dessert.

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