#LUNCH_MENU_PART_10
#AVAL_PAYASAM
Poha – 1 cup
Ghee – 1 spoon
Cashew Nuts – 1 spoon (Chopepd)
Cardamom Powder – 1/2 tsp
Brown Sugar – 1 cup
#KARUGAPILLAI_SADHAM
Curry Leaves
Sesame Oil – 3 spoon
Pepper Seeds – 1/2 tsp
Dry Chilli – 2 nos
Tamarind – big Gooseberry size
Ginger – 1 inch
Salt to taste
Sesame Oil – 2 tbsp
Mustard – 1/2 tsp
Peanut – 3 spoon
Urad Dal – 1 & 1/2 spoon
Gram Dal – 1 spoon
Dry Chilli – 3 nos
Asafoetida Powder – 1/2 tsp
Cashew Nuts as required
Turmeric powder – 1/4 tsp
Salt to taste
Boiled Raw Rice – 1& 1/2 cup
#THENGAI_SADHAM
Sesame Oil – 1 spoon
Ghee – 1 spoon
Mustard – 1/2 tsp
Urad Dal – 1 & 1/2 tsp
Gram Dal – 1 tsp
Dry chilli – 2 to 3 nos
Cashew nuts – 1 spoon
Asafoetida Powder – 1/4 tsp
Ginger – 1 spoon (Chopped)
GreenChilli – 1 Chopped
Curry Leaves
Grated Coconut – 1 cup
Brown Sugar – 1 spoon
Boiled Raw Rice – 1 & 1/2 cup
Salt to taste
Coconut Oil – 1 tsp
Coriander Leaves
#THAIR_SADHAM
Boiled Rice – 1 cup
Boiled Milk – 1 glass
Curd – 3 tbsp
Salt to taste
Butter milk chilli (Mor milagai) – 7 to 8
Oil – 1 spoon
Mustard – 1/2 spoon
Curry Leaves
Grated Ginger – 1 spoon
Urad Dal – 1/2 spoon
Asafoetida Powder – 1/4 tsp
Coriander Leaves
pomegranate
#CARROT_ONION_TOMATO_PACHADI
Curd – 1 cup
Tomato – 1 (grated)
Onion – 1 (Chopped)
Salt to taste