Last updated on March 7th, 2019
Lunch menu ideas with tips for easy and quick cooking. I am really happy with the response I am getting for this lunch menu ideas as well as weekly menu planner. I missed sharing lunch menu ideas last week :(. Though I had all the photos ready I was not able to draft the post. ow here I am with my 2nd lunch menu ideas.
This weeks lunch menu is yet another south Indian lunch sans onion and garlic. This is also a balanced platter with all those things I look for in a lunch menu. The below platter consists of steamed rice, tomato vatha kuzhambu, sweetcorn paruppusili, vazhakkai fry, capsicum raita, paruppu podi. This lunch menu is simple yet balanced in flavor, color and nutrition.
As I said in the last week’s lunch menu ideas there are 3 and more veggies in this meal, there is a dal combination in parupusili, a salad or raita for cooling off. You may include a mor kootu in this menu to make it a bit elaborate. You can also add appalam to make stretch it further more.
Links to recipes in the platter
Sweet corn parupusili
How to cook this lunch menu
1. First soak tamarind for vatha kuzhambu. Also soak dals for parupusii. I usually do this when I make coffee in the early morning. Sundays we usually have brunch so this works for me.
2. Keep rice in pressure cooker and keep sweet corns for boiling in the same cooker.
3. While the dals are soaking and rice is getting cooked, chop all the vegetable like vazhakkai, capsicum for raita etc.
4. After 20 minutes the tamarind will be soft. Extract the pulp and set aside for kuzhambu.
5. Now in one stove make kuzhambu. In another stove first make a tadka for raita, briefly saute the chopped capsicum and take it in a bowl. In the same kadai start making vazhakai fry.
6. While vazhakai fry it is getting done, grind the dals for parupusili and keep it ready.
7, Now remove the vazhakai fry from the kadai and take it in a serving bowl. In the same kadai make the parupusili. While parupusili is getting cooked, whisk the curd for raita well and add the sauteed ingredients . Miz well.
8. Keep the curd, podi, pickle etc ready.
9. Once the parupusili is done, serve lunch hot 🙂
You may include a rasam, morkootu in this menu. Since we prefer rasam for dinner, I make it fresh for dinner when needed.
It took around 40 minutes for me to prepare this lunch out of which 20 minutes were for the dishes to get cooked on stove 🙂 If prepared in the correct sequence it is very easy and quick to cook such lunch menus. Just make sure you are not waiting near the stove for any dish to get ready. Do the prep work for the other dish when one is getting cooked. I usually do some tiny prep works even when milk is boiling for coffee :). As much as I love cooking I want to finish off soon with minimum number of vessels. I do not take more then one kadai and one pot mostly 🙂
Do let me know what kind of lunch menus you wish to see, are you in look out for any specific tip or recipes through request a recipe page 🙂