South Indian Lunch | South Indian Meals

Short video on how to make Simple South Indian Lunch! :)

Recipe:
Ingredients:
For Mango Methi Leaves Pappu:
Methi (Fenugreek) Leaves - 1 Cup Chopped
Raw Mango - 1 Chopped
Toor Dal - 1/2 Cup
Green Chillies - 4 Slit
Jaggery - 1/2 Tbsp
Sambar Powder - 1 Tbsp
Salt - As Per Taste
Oil - 1/4 Tbsp
Mustard Seeds - 1/2 Tbsp
Asafoetida - 1/8 Tbsp

For Rasam:
Extract Of The Toor Dal - 1/2 Cup
Tamarind Extract - 1/4 Cup
Jaggery - 1 Tbsp
Tomato - 1 Chopped
Rasam Powder - 1 Tbsp
Curry Leaves - 2 Tbsps
Salt - As Per Taste
Oil - 1/4 Tbsp
Mustard Seeds - 1/2 Tbsp
Asafoetida - 1/8 Tbsp

For Saggubiyam Payasam / Sabudana Kheer:
Sabudana (Saggubiyyam / Sago) - 1/2 Cup Soaked
Water - 1 Cup
Milk - 2 Cups
Sugar - 1/3 Cup
Cardamom Powder - 1/4 Tbsp
Ghee - 1 Tbsp
Cashews - 1/2 Tbsp
Raisins - 1/2 Tbsp

For Cucumber Pickle:
Ingredients:
Cucumber - 1 Diced
Red Chilli Powder - 1 Tbsp
Turmeric Powder - 1/4 Tbsp
Coriander Powder - 1/4 Tbsp
Salt - As Per Taste
Oil - 1 Tbsp
Mustard Seeds - 1/2 Tbsp
Asafoetida (Hing) - 1/8 Tbsp
Dry Red Chillies - 2-3

Preparation Method:
Mango Methi Leaves Pappu:
1. Wash the toor dal thoroughly and add it to the pressure cooker along with a pinch of salt, oil and turmeric powder. Also pressure cook chopped methi (fenugreek) leaves and chopped raw mango seperately until soft.
2. Heat oil in a pan and add green chillies and sauté for a few seconds.
3. Add boiled methi leaves and raw mango and cook for 2-3 minutes.
4. Add sambar powder, jaggery and mix well until the jaggery melts.
5. Now add the cooked toor dal and salt and little water. Mix well and simmer for a few minutes to allow the flavors to blend.
6. Place a small pan on flame and add oil, mustard seeds and asafoetida (hing) and once the mustard seeds splutter, add this tempering to the prepared Pappu(Dal).
Note: You can convert this to Sambar by adding a little more water.

Rasam:
1. To the extract of toor dal add tamarind extract, jaggery, chopped tomato, rasam powder, curry leaves and mix well and place it on flame.
2. Add required amount of water, salt as per taste and mix well and bring it to a boil.
3. Boil for about 10 minutes on low-medium flame and once cooked add the tempering of oil, mustard seeds and asafoetida(Hing) to the Rasam.

Saggubiyam Payasam / Sabudana Kheer:
1. Rinse sabudana(sago/saggubiyyam) under cold water until the water runs clear. Soak the sabudana in water for about 3-4 hours. After soaking, drain any excess water.
2. Place a pan on flame and add 1 cup of water, 2 cups of milk and bring it to a boil.
3. Once it starts to boil add in the sugar and sabudana(sago/saggubiyyam).
4. Boil it for about 10 minutes on low-medium flame.
5. Then add cardamom powder to the Payasam(Kheer).
6. In a separate small pan, heat 1 tablespoon of ghee. Add cashews and raisins to the hot ghee. Fry them until the cashews turn golden and raisins puff up. Pour the tempered mixture (cashews and raisins along with ghee) into the simmering payasam.
7. Allow the payasam to simmer on low heat for another 5-10 minutes, stirring occasionally, until it thickens slightly and reaches your desired consistency.
Saggubiyam Payasam can be served hot or chilled, depending on your preference. It's a delightful dessert enjoyed during festivals or as a sweet treat.

Cucumber Pickle:
1. Into a bowl add chopped cucumber, salt as per taste, turmeric powder, red chilli powder, coriander powder and mix well.
2. Place a small pan on flame and add oil and mustard seeds. Once they crackle, add asafoetida (hing) and dry red chillies and fry lightly.
3. Turn off the flame and add this tempering to the cucumber pickle and mix well and serve!

Arranging:
In a plate or banana(plantain) leaf, serve Payasam(Kheer), Cucumber Pickle, Podi, Pappu(Or Sambar), Rasam, Curds, Appalam, Rice topped with Ghee and enjoy! :)

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Music: The Universe Needs You
Musician: Sapajou
URL: soundcloud.com/sapajoubeats/the-universe-needs-you…