#FEAST26 :- A beautiful and comforting South Indian-style meal served traditionally on a fresh banana leaf. This wholesome platter brings together fragrant plain rice, zesty lemon rice, tangy tomato rasam, flavourful long-beans poriyal, crispy appalam, and creamy tomato pappu. Each dish has its own distinct taste, making the complete meal colourful, aromatic, and satisfying.
Plain rice :– Wash the rice thoroughly. Add rice and water to a pressure cooker or pot. Cook until soft and fluffy. Keep warm until serving.
Lemon rice :– Heat oil and add mustard seeds. When they crackle, add urad dal, chana dal, red chilli, peanuts and green chilli. Add curry leaves and turmeric. Turn off the heat and mix in lemon juice.
Add cooked rice and salt, then mix gently. Let it rest for 5 minutes before serving.
Tomato Rasam :– Cook and mash the tomatoes. Add water, turmeric, rasam powder, salt, cumin and pepper. Simmer for 8–10 minutes.
Heat oil or ghee and add garlic and curry leaves. Pour the tempering into the rasam. Garnish with fresh coriander and serve hot.
Long Beans Poriyal :– Heat oil and crackle the mustard seeds. Add urad dal, red chilli and curry leaves. Add chopped beans, turmeric and salt.
Cover and cook until tender, stirring occasionally. Add grated coconut and mix well. Cook for another 2 minutes and serve.
Appalam :– Heat oil in a pan. Fry each appalam for a few seconds until crisp. Drain on a paper towel.
Tomato Pappu :– Wash the toor dal and add it to a pressure cooker with tomatoes, green chillies, turmeric and water.
Pressure-cook until the dal becomes soft. Mash the cooked dal until creamy. Add salt and simmer for 5 minutes.
For tempering, heat oil or ghee and add mustard seeds and cumin. Add garlic, dried red chillies and curry leaves.
Pour the tempering over the dal and mix gently.
Arrange plain rice and lemon rice on a banana leaf, with tomato rasam, tomato pappu, long-beans poriyal and crisp appalam served alongside.
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