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4 South Indian combination lunches Gallery
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Simple, tasty menu
Weekend is the time for some elaborate cooking. It`s when you make plans to cook a full meal to make up for the packed workday lunches.

Here are a few main course recipes that make a perfect foil for each other. And, we assure you your family will relish every bite.

Coconut Rice and Colocasia (Yam) Fry

Freshly grated coconut and cashews fried in ghee are combined with rice to make a quick main course dish. Ask a South Indian and he will vouch that this would taste best with spicy, crisply fried yam. So, here are the recipes.

Coconut Rice Recipe

Ingredients:

Cooked Rice - 1 cup
Coconut - 1/2 cup
Cashews - 4 roughly broken
Salt - as required

To temper

Oil - 1 tbsp
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal(white) - 1 tbsp
Cumin - 1 tsp
Asafoetida - a pinch
Green chillies - 2 slitted
Curry leaves - few

Method:

Cook the rice until fluffy and keep aside to cool.
Heat oil and ghee, add mustard seeds, cumin and urad dal allow it to crackle.
Then add green chillies, curry leaves and asafoetida.Add the cashews and saute till golden brown.
Now add grated coconut and saute in low flame till moisture leaves.
Don`t let it brown just saute it for 3 mins in low flame.
Now add required salt and give a quick stir.
Add the cooked rice and mix well.

Seppankizhangu Varuval/Colocasia Yam Fry Recipe

Ingredients:


Seppankizhangu - 10 to 15 pieces
Chilli powder - 1 tsp
Turmeric powder - a generous pinch
Ginger garlic paste - 1 tsp
Corn flour - 1 tsp
Garam masala powder - 1/4 tsp (optional)
Oil - To deep fry
Salt - as required

Method:

Slit the seppankizhangu into half vertically, Set aside. Do not remove the skin.
Now in pan cook seppankizhangu with enough water until soft. Drain water and allow it to cool.
Now peel off the skin and add chilli powder, turmeric powder, ginger garlic paste, cornflour, gram masala powder, required salt and leave it marinated for 15-30 mins. Keep refrigerated so that while frying it doesnt drink much oil.
Deep fry until golden brown and drain it in tissue paper. You can even roast it in dosa tawa.

Recipes & images: Sharmis Passions

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