Wash the rice well, add it to the cooker, pour water, close the cooker and let it cook for 3 whistles, then the rice is ready....

Wash the lentils well, pour the required amount of water in the cooker, close the cooker and cook for 3 whistles... Chop the drumstick as shown in the picture....

Soak the tamarind and let it dissolve...

Once the lentils are cooked, transfer them to another vessel, add chopped drumstick, chopped tomato, turmeric powder, water and let it boil until the vegetables are cooked.

Add the dissolved tamarind, salt, and sambar powder and mix well.

I have given the link below for the recipe description of sambar powder...

While the gravy is boiling, grind the coconut, onion, cumin seeds, and garlic in a mixer jar with a little water, add to the sambar, and let it boil for 2 minutes.

Once the sambar is cooked, finally sprinkle coriander leaves mix well...

Heat oil in a wok add mustard, curry leaves, asafoetida saute well add it to the sambar. Heat a little oil in the pan and fry the onion well and add it to the sambar.

For mor kuzhambu... Soak the dal and rice for 30 minutes... Take a bowl add curd whisk well making sure to have a silky smooth consistency. keep aside.

Wash and dry the ladies finger on a towel. Drying them will remove the excess moisture and help in faster browning while cooking. Snap off the ends of the ladies finger. Cut into 1 inch pieces. Set aside. Add a teaspoon of oil to a pan and add in the ladies finger. Wider the pan – the better, as it will have more surface area and the ladies finger will brown faster and better without being slimy. Saute on a low flame. Once the ladies finger is cooked, remove from heat and set aside.

In a mixer jar, combine lentils, rice, green chilies, and water, grind well, and add to curd...

In the same jar, grind coconut, onion, cumin seeds, add yogurt and mix with required amount of water. adjust the consistency as required adding water if required.

Add salt, turmeric powder, coriander leaves and mix it and keep it in the stove...

Boil the mor kuzhambu on low flame till it turns just frothy. further, add in fried ladies finger and give a good mix.

Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add red chilli, curry leaves, onion vadagam saute well... Add this prepared tempering to the curry and mix it well. Now ready to serve

I have given the link for the beetroot poriyal recipe below.

I have given the link for the Payasam recipe explanation below....

Now ready Tamilnadu Thali for lunch...

Mix everything well... Sambar is ready...