Here I am starting with the south India meal I cooked last week.The platter contains
1.Steamed rice with sesame oil,chinna vengaya vatha kuzhambu
2.Parppu rasam(Not in pic)
3.Spinach stir fry
4.Potato roast
5.Vellarikai thayir pachadi
6.Pickle
The total time taken for cooking this is 1hr 10 minutes
1.Pressure cook rice along with dal and potatoes
2.Soak tamarind,clean and blanch spinach in another stove while rice is cooking.
3.Once rice is cooked,allow the pressure to release and utilize that time for chopping onions,tomatoes for kuzhambu,shredding cucumber for salad and whisk the curd.
4.Cook kuzhambu in one stove and spinach in other.
5.Finally take the water from cooked dal and make rasam in one stove,potato roast in other.
6.Temper for thayir pachadi and add to the shredded cucumebr.Add curd while serving to keep it fresh.
General notes:
1.If I make vatha kuzhambu,I cook some dal along with rice to mix with rice and eat,and use that water for cooking rasam
2.Sometimes I make vatha kuzhanbu and avoid rasam,instead make a kootu with dal and vegetable
3.If I make sambar with dal and vegetables,I make a stir fry,salad and curd rice.Sometimes I fry appalam(papads) too.
4.The whole point is to keep the meal balanced with a portion of carbs,vitamins,protein and necessary fat
Recipe for vellarikai thayir pachadi(Cucumber raita)
Peel and shred one large or 2 medium salad cucumbers.In a small kadai add 2 teaspoons oil,temper with mustard,uraddal,dried red chilli and asafoetida.Add it to the shredded cucumber.At the time of serving add 1 cup whisked curd and salt.Mix well and serve.