Home Style Lunch !! Traditional South Indian Recipes
This video shows how to make a simple homestyle recipe for a traditional lunch.The menu is Vendakai Curry/Poriyal,Thengai Thuvayal and Appalam Vatha Kuzhambu.
For Thengai Thogayal
Grated coconut fresh 1 cup
urad dal 2 Tbsp
Dry red chilli 6
Oil 1 Tbsp
Tamarind a small piece
Salt to taste
hing/asafoetida 1 cube
For Vendakai/okra curry (dry Sabzi)
Okra/Bhindi 500gm
Oil 1 tbsp
Mustard seeds 1tsp
urad dal 1/2tsp
Jeera/cumin seeds 1/2 tsp
Sambar powder 1 tsp
Hing a pinch
Turmeric powder 1/8 tsp
Salt
Rice flour 1 tbsp
For Appalam vat Kuzhambu
Tamarind large lemon size
Water 3 cups
Appalam 3
Oil 3-4 Tbsp Til oil
Mustard seeds 1/2 tsp
methi seeds 1/4 tsp
Channa dal 1/2 tsp
Dry chilli 1
hing a few crystal
Curry leaves a few
Sambar powder 3-4 Tsp
Rice 1 cup
water 3 cups
https://amzn.to/3zEAaYb Ikea hotpot stand
https://amzn.to/38AwF92 Mixer grinder
https://amzn.to/3kI2F0G Hing/Asafoetida
Link to Klakkai pickle recipe https://youtu.be/LuE_GZ0WAXA
Link to homemade Sambar Powder
#SouthIndianVegLunch#Gita’sKitchen
I liked this simple recipe especially the coconut thogayal. Thanks aunty for this simple yet great recipe. πππ»
But why was the banana leaf kept on the wrong side with mookku on the right side? π€
Supper amma
im in hyderabad too can i come n meet you. im so much in love with you( talking like a pure fan girl)
Namastai Gita Aunty ..
First time I watched your video, loved it very much . Your way of teaching is reminding my Beloved Mamma. So falvorsome dishes β€οΈ. π
this looks pretty good, not homely at all; seriously, though, odd how in American English "homely" means rather unattractive, while in desi English it tends to mean something like comfortable or fit for the home. While these two meanings are not exactly opposites, they have opposite affect (when used to describe a person, it definitely is a mean word in US, but not so much in India), albeit both are rooted in the notion of being plain. Fortunately, though, this is an attractive lunch.
why add the rice flour ?
thank you so much for your beautiful recipes, really I am learning so many dishes from you, thank you so much for your support π
Pranams to you aunty π
Yesterday I prepared all the dishes from one of your Ganesh Chaturthi videos and it all came out excellent! Thank you for keeping our South Indian culinary culture and religious rituals and traditions alive, especially for the younger generation to follow and be inspired.
Mam y no regular postings
nice recipes
T
I love your channel all the way from South Africa. I thought south indian greeting us vanakkam and not namaste.
Hii ma’am,
Can you please share with us your homemade sambhar powder recipe π I have tried some of your other recipes too and found them really helpful. Thank you ma’am..
π€so different varity of recepie ππthanx mam for sharing this ππ
Nice Gita maam
Can you please reply, does Ponni rice, parboil and usna are all same rice? Love you cooking.
Thank you so much for sharing and putting this together π₯°
Made this for dinner just now on coming from office bhindi is tasting yummy waiting for husband to come so they taste and say EXCELLENT thank u gitaji
Appalam vetha kolambu – naaa
Namaste π I enjoy watching your videos, thank you for these recipes today. I loved your dish rack on the counter
I’m like your videos and try your recipes from long time, when I noticed the leaf placed in wrong direction couldn’t take it in right sense being a south Indian kindly take it as a suggestion
Gita ji!! I am a punjabi and my husband is malyali!! Today I made this lunch meal for him and it reminded him of his late mother and her recipes!! He was very emotional!! Thanks for sharing this
I am from bihar .I am very happy when i see the different tasty cuisine of our country .β£β£
Very nice ππ»
https://youtu.be/3y6u7CHkxHg
awesome mam..u r doing good job ana spreading our cultural traditional food wisdom..thank u mam ππΊ
Wow so tasty
Mam, why did you put nosepin on right side and not on the left . Just curious . Is it religious reason or your choice ?
Nice ππ
Respected madam,
Your banana leaf is place in wrong direction next time keep that too in notice
Nice video Mam
Aunty ji u r good cook pls teach bissy bele bhat,,, lots of wishes from uttarpradesh ,,, yours new subscriber
I m from uttar pradesh. Please tell me what kind of papad you used in your recipe.π
Madam,i tried ur beans poriyal nd beetroot poriyal,they came out superb nd every one loved it !!
Thanks for ur perfect recipes β¦.
Geeta didi,i always watch your recipes and try to make them thanks
When i fry my bhindi in iron kadai..it becomes black at times..it happens with bhindi only
Ideal Lunch Menu preparation after each festival!!
Good job Gitaji!
My ancestors prepare milagu rasam too additional to this== for better digestion!**
Super dishes and beautifully presented π
Such a beautiful spread. Love your cooking. Quick, simple, nutritious and easy on stomach…more power to you Mam…
Very nice meal. For S. Indian cuisine the only oil that should ever be used are cold pressed peanut, coconut oil and ghee. Sesame is for massage. Modern refined vegetable oils are very bad for the health. Please let us revert to the origins and traditions of our Indian heritage and wisdom.
Amazing
Thank you for sharing this amazing recipe. I’m always in fond of South Indian food. I wish I could be with you in the kitchen while you are making this.πβ¨
Such a traditional food ma’am πππ
Gita ji..can we make upma in cadt iron kadai??
This is exactly the kind of simple recipe I was looking for today. That appalam kozhambu is very unique, had not heard before. Thanks for sharing.
π
Looks so tasty ma’am π love south Indian cuisines..
The only ingredient I have in my house is Fenugreek seeds and cumin seedsπππ½
The coconut thogayal is exactly as my late mother used to prepare. ( Palghat style). Excellent.
Namaskaram ma’am. From where do you get the steel stand to keep the utensils it looks nice
best video