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Ingredients

Adjust Servings:
1/2 cup Tuvar dal/ Tuvaramparuppu for sambar and rasam
2 nos marbles sized Tamarind For sambar and rasam
1 Tomato
1 Beetroot
1 Green chilly
3 cups cut finely Beans
Few Curry leaves
1 tbsp Coriander
1 Red chilly
1 tbsp Oil
1 tsp Ghee
3 tsp Mustard
1 tsp Cumin
1/2 tsp Fenugreek
1 tsp Bengal gram dal
1/2 tsp Turmeric powder
3 tsp Asafoetida
3 tsp Sambar powder
2 tsp Rasam powder
To taste Salt

How to cook South Indian meals in just under 35 minutes

Cuisine:

Here is a very quick and easy method to cook sumptuous south indian meal in just under 35 minutes which includes rice, sambar, rasam and poriyal

  • 35 mins
  • Serves 3
  • Easy

Ingredients

Directions

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HOW TO COOK SOUTH INDIAN MEAL IN 35 MINUTES

How to cook south Indian meals? In less time is the catch here.A little planning goes a long way. So does planning for a meal help us to prepare the south Indian meal in just under 30 minutes? I believe in the concept of whipping up a lovely delicious meal in a short time. I mostly plan all the meals for the week before the start of the week. This helps me to organise my pantry and cook food which is nutritious and this planning helps me not to waste any ingredient. This small atomic habit has helped me immensely in this time when we are all fighting against the pandemic which has overtaken the human race.

Being in a typical south Indian family, the food mostly revolves around south Indian cuisine interspersed with some north Indian food. When vibha was around, more of continental food also found its way into our menu. Now I stick to our Indian cuisine since we love Indian food. Now, planning a south Indian meal just under 30 minutes id definitely not difficult.

Our ancestors have been very good even in menu planning. Our generation thinks that only we have knowledge about the carbs, proteins or fat. I beg to differ. If you have a look at a typical Tamil cuisine, they were always designed keeping in mind the carbs, proteins and fats with the necessary micronutrients which come from the vegetables.

South Indian tambrahm meal will mostly have a sambar, which is rich in proteins. It will have the necessary carbs in the form of rice. Rasam, which is seen more as a soup as the appetizer and helps in the digestion. Then we will have the necessary vegetables to give us the micronutrients. Fat is from homemade ghee or unadulterated ghee. Probiotics are supplied with the curd that is used. So if I prepare a meal with these things taken into account, then I will have a balanced meal ready to be served.

Now comes the planning. How do I plan such an elaborate meal and yet cook it under 30 minutes? It is not very difficult. Assuming that we have 2 pressure cookers, cut vegetables for the curry, we are good to go. Cut vegetables are not mandatory though. We may need extra 10-15 minutes even if we cut the vegetables at the beginning of the cooking.

Here for this meal, I have served beetroot sambar, tomato rasam, Beans poriyal/ beans karimedhu, Rice, curd, pickle and ghee.

how to cook south indian meals under 35 minutes

PLANNING FOR THE MEAL

I have cut the vegetables previous night and packed it in a box and kept in the refrigerator. If you a quick in cutting vegetables, you can choose to cut the beans just while starting. Let us start cooking

I have heated the water for the tamarind for 1 minute. Soaked the tamarind in it and left it aside. You can choose to heat the tamarind in water in a microwave too. The other option would be to use the readily available tamarind paste which is either homemade or store-bought. Here the soaked tamarind is for both the sambar and rasam. So do take the necessary quantity.

I have soaked the dal in water. Again dal/ Paruppu is for both sambar and rasam. Soaking helps the dal to cook fast.

I have cut the beetroot finely for sambar.

COOKING THE MEAL

Now, I quickly arrange two cookers on the gas stove. Here I am having two cookers/ or pressure pan and a four-burner gas stove. Two burner gas stove is more than sufficient.

In one cooker I have put the dal with water and turmeric powder plus a few drops of oil. On this, I have stacked the beetroot in another vessel and cooked it in high for 4 whistles

In the next burner, I have kept the beans in another cooker. Here I am not adding any water to the beans but cooking it for 3 whistles for it to cook well.

While both of these are cooking, I squeeze the tamarind juice for sambar and rasam separately and kept it ready in individual vessels.

There are no whistles yet, So I immediately cut and grind a tomato for the rasam in a mixer and add it to the tamarind juice.

The beans which are on my smaller burner cooked faster and after 3 whistles, I took it off and I have kept it aside.

In that burner, I will keep the rasam to cook on medium flame. As it starts to boil, I add the rasam powder and salt with curry leaves and let it boil for 2-3 minutes.

By now I check and see that the beans are ready for tempering. So I remove the rasam and keep it aside waiting for the dal to be cooked.

The cooker in which the dal is getting cooked is also ready and removed from the fire after 4 whistles.

The smaller cooker with the rice and the necessary water is now up for cooking on this burner while a small kadai goes into they smaller burner.

As we wait for the rice to get cooked, I add oil, mustard, Bengal gram dal and curry leaves and wait for it to splutter in the kadai. Once it splutters, I add the cooked beans and salt and mix well and let it cook for another 2 minutes. Now I add the coconut scrapings, mix well and the curry is ready. I remove this from the fire and bring back the rasam. Add a portion of the cooked dal and the water in the dal to this and let it boil.

Now the cooker with the rice after 3 whistles is also done, so I put a bigger kadai on the big burner to cook the sambar which is our final dish.

I heat the oil in the bigger kadai with mustard seeds, fenugreek seeds and curry leaves. Once it starts spluttering, I add the cooked beet into it and mix well and cook for 1 minute. Next, I add the tamarind extract and salt and cook for 3 minutes.

By now my rasam is ready. So I take it out of the fire and heat a very small pan for the tempering. For the tempering, I will add the ghee with mustard and cumin. Once it starts to splutter I will add it to the rasam with some fresh coriander leaves. Now rasam is also ready

Now I am back to the sambar. The time now to add the sambar powder and boil well for 3 minutes. We still have 7 minutes to go. After 3 minutes, we will have a nice sambar flavour. Now I will add the cooked and reserved dal for sambar and will continue to cook for another 3 minutes. By the end of 35 th minute, our meal with amber, rasam, poriyal and rice is ready.

Was it difficult? Not at all. It is a little planning which will help in cooking a south Indian meal in just under 35 minutes.

The recipes that I have shown here are only a sample. You can make Araichuvitta sambar, Keerai sambar, Mullangi sambar, Kovakkai Sambar or any other sambar. Likewise, you can make different rasam and vegetables too.

Steps

1
Done

PREPARATION FOR THE MEAL

Soak the dal in water for 5 minutes

2
Done

Soak the tamarind in warm water for 10 minutes

3
Done

Keep the vegetables cut and ready in respective vessels which will fit into the pressure cooker

4
Done

Add water, turmeric powder and few drops of oil to the dal. Fill the cooker with water for 2 inches. Keep the vessel with dal on this. Close with a lid. Keep the beetroot without adding any water. Close the cooker with the lid with the gasket on. Put on the weight. Switch on the fire in high mode. Cook up to 4 whistles

5
Done

On the other burner, keep the cooker with 2 inches of water. Keep the cut beans in the vessel in this. Close with the lid with gasket. Put on the weight and let it cook for 3 whistles on high

6
Done

Now squeeze the tamarind and take out the extract. Keep it in two containers, one for sambar and one for rasam. In the rasam tamarind grind a tomato and add the puree to it. Keep it ready for the rasam to be made.

7
Done

Now the beans get cooked faster. So after 3 whistles, I take it off the fire and keep aside and keep the tamarind with tomato puree on fire for rasam

8
Done

Add salt, curry leaves and let it boil for 3 minutes

9
Done

By now the dal in the other cooker gets cooked for up to 4 whistles and I have taken out the cooker off the fire and kept it aside. Now I have placed a pan to make the curry alongside the rasam

10
Done

Now add oil, mustard seeds, red chilly, curry leaves, bengal gram dal and asafoetida and saute till the mustard splutters

11
Done

Once it splutters, add the cooked beans and salt and mix well and let it cook on low flame for 5-7 minutes. By now the rasam will be boiling.

12
Done

Add the rasam powder and let it boil for another 3 minutes on medium flame

13
Done

Now the curry is almost done. Add the coconut scraping, ix well and remove it from fire

14
Done

In this burner, now keep the small cooker with the vessel which has rice and the necessary water. Close with the lid with the gasket on. Put on the weight and let it cook for 4 whistles.

15
Done

While rice is cooking add some dal to the rasam and let it boil. Add the water to get the required consistency

16
Done

Now thatthe rice has been cooked. It is Time for the final dish. Keep a bigger kadai for sambar on the big burner. Add oil, mustard seeds, fenugreek seeds, green chilly and curry leaves and saute till the mustard starts to splutter

17
Done

Now add the cooked beetroot and saute for a minute. Add the reserved tamarind extract.Side by side keep a small pan with ghee, mustard and cumin for tempering the rasam

18
Done

Now add salt and sambar powder to the sambar. Let it boil for 3 minutes.

19
Done

Pour the tempering over rasam. Add the fresh coriander and keep it closed.

20
Done

Now add the cooked dal, mix well and let it boil till for another 3 minutes for the required consistency

21
Done

With another 3 minutes to spare the sambar is also ready

22
Done

within the stipulated 35 minutes our south Indian meal is ready

23
Done

Serve it with a cup of curd and rice with a dash of ghee

 

south indian meals in under 35 minutes

How to cook south Indian meals in under 35 minutes

Veena
Here is a very quick and easy method to cook sumptuous south indian meal in just under 35 minutes which includes rice, sambar, rasam and poriyal
0 from 0 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 3 people
Calories 502 kcal

Equipment

  • Pressure cooker
  • Stove top
  • Mixer/Grinder

Ingredients
  

  • 1/2 Cup Tuvar dal / tuvaram paruppu
  • 2 Nos Marble sized tamarind
  • 1 Tomato
  • 1 Beetroot
  • 1 Green Chilly
  • 3 Cups Beans finely cut
  • Few Curry Leaves
  • 1 Tbsp Fresh Coriander
  • 1 Red chilly
  • 1 Tbsp Oil
  • 1 tsp Ghee
  • 3 Tsp Mustard seeds
  • 1 Tsp cumin seeds
  • 1/2 Tsp Fenugreek seeds/ Methi
  • 3 tsp Asafoetida
  • 3 Tsp sambar powder
  • 2 tsp Rasam powder
  • To taste Salt

Instructions
 

PREPARATION FOR THE MEAL

  • Soak the dal in water for 5 minutes
  • Soak the tamarind in warm water for 10 minutes
  • Keep the vegetables cut and ready in respective vessels which will fit into the pressure cooker
  • Add water, turmeric powder and few drops of oil to the dal. Fill the cooker with water for 2 inches. Keep the vessel with dal on this. Close with a lid. Keep the beetroot without adding any water. Close the cooker with the lid with the gasket on. Put on the weight. Switch on the fire in high mode. Cook up to 4 whistles
  • On the other burner, keep the cooker with 2 inches of water. Keep the cut beans in the vessel in this. Close with the lid with gasket. Put on the weight and let it cook for 3 whistles on high
  • Now squeeze the tamarind and take out the extract. Keep it in two containers, one for sambar and one for rasam. In the rasam tamarind grind a tomato and add the puree to it. Keep it ready for the rasam to be made.
  • Now the beans get cooked faster. So after 3 whistles, I take it off the fire and keep aside and keep the tamarind with tomato puree on fire for rasam
  • Add salt, curry leaves and let it boil for 3 minutes
  • By now the dal in the other cooker gets cooked for up to 4 whistles and I have taken out the cooker off the fire and kept it aside. Now I have placed a pan to make the curry alongside the rasam
  • Now add oil, mustard seeds, red chilly, curry leaves, bengal gram dal and asafoetida and saute till the mustard splutters
  • Once it splutters, add the cooked beans and salt and mix well and let it cook on low flame for 5-7 minutes. By now the rasam will be boiling.
  • Add the rasam powder and let it boil for another 3 minutes on medium flame
  • Now the curry is almost done. Add the coconut scraping, ix well and remove it from fire
  • In this burner, now keep the small cooker with the vessel which has rice and the necessary water. Close with the lid with the gasket on. Put on the weight and let it cook for 4 whistles.
  • While rice is cooking add some dal to the rasam and let it boil. Add the water to get the required consistency
  • Now thatthe rice has been cooked. It is Time for the final dish. Keep a bigger kadai for sambar on the big burner. Add oil, mustard seeds, fenugreek seeds, green chilly and curry leaves and saute till the mustard starts to splutter
  • Now add the cooked beetroot and saute for a minute. Add the reserved tamarind extract.Side by side keep a small pan with ghee, mustard and cumin for tempering the rasam
  • Now add salt and sambar powder to the sambar. Let it boil for 3 minutes.
  • Pour the tempering over rasam. Add the fresh coriander and keep it closed.
  • Now add the cooked dal, mix well and let it boil till for another 3 minutes for the required consistency
  • With another 3 minutes to spare the sambar is also ready
  • within the stipulated 35 minutes our south Indian meal is ready
  • Serve it with a cup of curd and rice with a dash of ghee

Nutrition

Calories: 502kcalCarbohydrates: 42gProtein: 37gFat: 24gSaturated Fat: 4gCholesterol: 4mgSodium: 457mgPotassium: 1196mgFiber: 18gSugar: 11gVitamin A: 627IUVitamin C: 53mgCalcium: 221mgIron: 11mg
Keyword south indian lunch menu, iyengar thaligai
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