A simple idea to show what can be prepared for daily lunch. It is not necessary for you to follow this the same way as presented. This is just an idea to show what can be done. We are very much confused on what to be prepared for daily routine. So thought of sharing 30 days 30 different lunch menu platter for both veg and non-veg separately.
Today let me start with my first vegetarian lunch menu, which includes steamed rice, brinjal sambar, paruppu rasam, avarakkai poriyal, medhu vadai, semiya payasam, poovan banana, and store-bought tomato appalam. You can even add any seasonal fruits that are available, salads, curd, buttermilk, pickle to increase the quantity for the lunch platter. After posting this menu I came to know that I haven’t shared semiya payasam yet. Please bear with me I will post it soon.
An easy way to cook all this in an hour is:
- soak rice and dal in advance.
- Then chop all the vegetables and set aside which is required for this menu.
- Pressure cook toor dal and remove water for rasam.
- First, prepare rasam as it is easy and can be prepared in 5 mins.
- Then start to make sambar and poriyal side by side.
- While sambar and poriyal are cooking, grind urad dal for vada. Also, mix ingredients for vada.
- Keep an eye on sambar and poriyal too. Mix it when and required to not to burn it. By this time sambar and poriyal should be ready.
- Then start to make payasam and side by start preparing vada too.
- Before starting vada you can even fry appalam in the same oil.
- At last, prepare steamed rice as we have it hot.
If you follow such steps you can make this entire menu in less than an hour. Check out all the recipes below given here.
Brinjal Sambar is a traditional South Indian Sambar Which is made of toor dal, brinjal, tamarind, and sambar powder. This Sambar is absolutely delicious and can be had as an accompaniment with any Indian Breakfast like idli, dosa, uthappam, paniyaram Read More
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Paruppu Rasam also known as chaaru or saaru is a South Indian soup. This is traditionally prepared using tamarind juice as a base, with the addition of tomato, dry chili, pepper, cumin and other spices as seasonings. Steamed lentil water when added Read More
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Avarakkai / Broad Beans also known as field beans (Naatu kai). It is high in protein, starch, and dietary fiber. It has an excellent source of vitamin and minerals. In South Indian lunch menu, this vegetable is used at least once in a week as poriyal Read More
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Medhu Vadai / Ulundu Vadai is a traditional South Indian dish which can be had as a breakfast, snack or even as an accompaniment to lunch. Medhu Vadai is an Indian fritter made with black lentil/urad dal. It is made in the shape of a doughnut with c Read More
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