I cut the veggies for aviyal the previous night. Soaked for adai the previous evening and made the batter before i go to sleep and put in the fridge. Morning as soon as i got up i cooked the rice for puliyodarai and curd rice. Allowed the rice to cool and cleaned the house in the mean time. Even the pulikaichal i made the previous day. After making puliyodarai and curd rice , i made the pineapple kesari and put in a casserole. Meanwhile i fried the papads and kept the veggies to cook for aviyal. So made aviyal and kept it aside. I generally add curd to aviyal just before eating.
The adai only i made hot at the time of eating. That too you can make small sized adais as it will be easy to make 2-3 adais in a big tawa at a time.
Here is the menu i made for a Sunday brunch: