Easy south Indian lunch idea – Menu 55

Easy south Indian lunch idea with mango rice, vazhaithandu mor kootu, masala vadai and fryums.

It’s mango season now! If you are following me in Instagram/ Facebook/ Twitter, you might have known I have already made my batch of maavadu pickle. Now I was waiting to make mango rice. I love mixed rice varieties, especially the tangy ones like lemon rice, tamarind rice and this mango rice. Got 3 raw mangoes in little India last week, made mango sweet pachadi with one and saved two for rice.

It was medium sized mangoes, thought I would need 2, but used up only 1 & ½. I also bought vazhaithandu (banana stem) so wanted to make it when Vj is at home for lunch. Last week I made banana stem poriyal, This time wanted to make something else, so made this kootu. I love this kootu, we can have it as such. It was nice to have with mango rice. Vj too always wants something like kootu for variety rice as it is dry.

I soaked ½ cup channa dal too for masala vadais to go with this too. Really enjoyed this simple menu today. We had plain rice and butter milk too to complete the meal.

Check out the recipes:

1. Mango rice recipe
2. Banana stem mor kootu recipe
3. Masala vadai recipe

Mango rice recipe, Mangai sadam

4 from 1 vote

Mango rice or manga sadam with step by step pictures. South Indian flavored rice variety to try for mango season

30 mins

Here’s how I prepared this menu.

Easy South Indian lunch menu (55)

Recipe Cuisine: Indian   |  Recipe Category: Lunch
Prep Time: 30 mins     |  Cook time: 45 Min     |  Serves: 3

1. I soaked for masala vada 3 hours prior cooking. First pressure cooked rice (1 cup for mango rice, ½ cup to use as plain rice).
2. Mean while, chopped banana stem, cooked it. Grated mangoes and kept all the other ingredients like curry leaves, chilli, curd ready.
3. Had grated coconut ready, so ground for kootu and finished kootu first.
4. Tempered for kootu, then prepared for mango rice. Once rice was done, kept it for cooling down.
5. Ground for masala vada and chopped onion and other required items, mixed and kept ready for making vada.
6. Mixed the rice, kept aside and prepared masala vada lastly hot. Same oil, I fried some colourful star fryums.

I made dal and baby corn bajji for Aj who wont touch all the above items. But it was simple and easy to make.
Have a great weekend! 😊

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4 from 1 vote

Easy south Indian lunch idea

Easy south Indian lunch idea with mango rice, vazhaithandu mor kootu, masala vadai and fryums. Step by step guide on how I prepared this lunch thali.

Course Main Course

Cuisine Indian, South Indian

Prep Time 30 minutes

Cook Time 45 minutes

Servings 2

1x2x3x

Cup measurements

Ingredients

• Raw mango
• Banana stem
• onion
• Chana dal

Cook ModePrevent your screen from going dark

Instructions

• I soaked for masala vada 3 hours prior cooking.
• First pressure cooked rice (1 cup for mango rice, ½ cup to use as plain rice).
• Mean while, chopped banana stem, cooked it.
• Grated mangoes and kept all the other ingredients like curry leaves, chilli, curd ready.
• Had grated coconut ready, so ground for kootu and finished kootu first.
• Tempered for kootu, then prepared mango mixture for mango rice.
• Once rice was done, kept it for cooling down.
• Ground for masala vada and chopped onion and other required items, mixed and kept ready for making vada.
• Mixed the rice, kept aside and prepared masala vada lastly hot.
• Same oil, I fried some colourful star fryums.

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