SouthIndian Lunch Menu 2 - Paruppu Thugayal, Jeera Rasam and Mullangi Rasam

Sometimes, cooking usual and traditional kuzhambu varieties makes us feel bored. We feel like cooking very simple yet delicious lunch menu. A perfect combo of lunch menu, though simple makes us enjoy every bite and would make our day wonderful. This week, I have come up with very simple yet delicious and healthy lunchmenu, Paruppu Thugayal Jeera Rasam Mulangi Kootu.

SouthIndian Lunch Menu 2 - Paruppu Thugayal, Jeera Rasam and Mullangi Rasam
Jeera rasam is a perfect combo for paruppu thugayal. Always stew are the best accompaniment for thugayal is stew instead of poriyal as thugayal is dry and it needs some stew based accompaniment. We can make any stews, but I have made mullangi stew. Radish are always healthy and most of us dislike the smell of radish. But in stew the aroma will be nice and we would surely enjoy the taste of all 3 dishes.
This particular scrumptious menu is very simple and easy to make and within an hour we would be able to complete all the dishes and we can get ready to devour them!
The main part is planning. Though all these dishes look so easy, all these involves grinding. So first before jumping into cooking, we need to fry all the necessary grinding ingredients for each dish separately and then grind them one by one. All of these dishes need wet grinding only so any priority is good. If any of these dishes involves dry grinding, we need to first do that before doing wet grinding. After we are done with our grinding, it will be very easy for us to complete each dish. Enjoy the menu and share your comments!!!

Paruppu Thugayal Jeera Rasam Radish Stew