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South Indian Lunch Thali | Lunch Series | Lunch Menu 2

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My Hubby came back home after a week, so I decided to treat him with few of the favourite foods .I planned the previous day itself ,what all I am going to cook so it dint look that tiring for few. Also as the Lent season started I settled with the Veg Foods. Now let’s see how to plan the Menu and get it done.
Menu:
Beet root stir Fry / Beetroot Poriyal
Steamed Rice
South Indian Veg Lunch Menu -2
Recipe Cuisine: South Indian |  Recipe Category : Lunch
Prep Time: 30 mins | Cook Time : 2 hours | Serves: 2 |Author :Sharmila
Menu:
Greens Stir Fry / Keerai Poriyal                      

Beet root stir Fry / Beetroot Poriyal
Steamed Rice
  1. To start with this Lunch Menu requires a bit planning and preparation. If you can grate the beetroot and coconut the previous day. Also clean and chop the greens the previous day.
  2. In two separate burner’s pressure cook the Dal for sambar and prepare the Rasam.
  3. Start by chopping the onions and green chilli and soak the Rice. Meanwhile blend the Mangoes and prepare the Milk shake. Set it in fridge for chilling.
  4. Once the Dal is cooked and Strat preparing the Beetroot stir fry and Greens Stir Fry.
  5. Meanwhile start chopping the potatoes. Both the beetroot and Greens would cook fast.
  6. So once they are done, Start with the Potato Fry and Tempering of the Sambar.
  7. Once both are done Start preparing the Rice and Beetroot Halwa.
  8. Finally prepare the pulao.
Notes:
  • Click on the recipe link for a detailed step by step instruction.
  • The Lunch by itself is very grand so Vegetable pulao can be skipped if you don’t prefer.
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