Last weekend I had invited my friends for lunch. I wasn’t sure about what menu I should prepare for them. After giving few thoughts decided to go with the classic Tamil Brahmin virundhu sapadu. They got married recently and hence thought this will be the best way to treat them 🙂
Here is my menu : Sambar, Rasam,Puliodharai,Potato fry, Aviyal,Semiya-Javvarisi Payasam,Paruppu Vadai and vadaam. Though the list looks big it took exactly 2 hours to make everything(not including the veg chopping time :-)). If you plan properly then you can cook too. If you have time you can also chop the vegetables the day before and store it in fridge.
Got up at around 7am in the morning. Then first thing I did was to soak tamarind for Sambar and rasam. I soaked 1/2 cup of Javvarisi/Sago in water. This will help to cook them easily for payasam.
Then pressure cooked Toor dal for sambar and rasam. I used approximately 250gms of dal.
Once the dal is cooked pressure cook 5-6 potatoes for Spicy Urulaikezhangu kari.
Now comes the toughest part that is chopping vegetables. SouthIndian cooking is all about vegetables. So once you have chopped veggies and kept it ready the actual cooking hardly takes time.
So first I chopped vegetables lengthwise for aviyal. It is important to keep the cut vegetables in water for sometime. This will ensure that vegetables like Vazhakkai and other root vegetables don’t change colour.
Then I chopped 2 onions for potato kari and kept it ready.
Washed and soaked small onions in water for 5 minutes and the peeled off the skin. Had cut drumstick for Sambar.
Chopped one tomato for rasam.
Soaked two cups of channa dal for paruppu vadai.
Prepared coconut paste for sambar and aviyal.
Pressure cooked Javvarisi/Sago for upto 5 whistles.
Grind the channa dal along with redchillies and keep the dough ready for vadai.
Vadai and appalam can be fried later after the guests arrive. So that it will be hot and will not lose its texture.
Arachuvitta Sambar –