Wednesday, October 29, 2008

Hash brown Burger and a cute award!

As a change one fine day we wished to have a different lunch and we sacrificed our staple food i.e., RICE.So I browsed quickly through my freezer and came out with this handy "hash brown potato patties ", which is the main ingredient to make this burger. Then I proceeded with this vegetarian Burger with an Indian touch. Packed this in aluminium foil as his lunch pack.

Another sweet thing is Gita at Gita's kitchen has passed me a cute Chocoholic Award.
Thanks a lot Gita for this yummy award:).
I am much delighted to pass on this award to
Sireesha at mom's recipes for her cute Deepavali sweets.
Purva at Purva's daawat for her chocolate cake
soma at e-curry for her orange flavored chocolate farfel
Congrats Sireesha, Purva and Soma!

Here is the recipe for Hash brown Burger.

Burger buns - 4
Hash brown poatao patties (frozen) - 2
green chilli - 1
Green bell pepper - 1/2
Red onion - 1 (medium size)
shredded cheese - 1 tbsp
besan flour - 1 tbsp
ginger garlic paste - 1 tsp
cilantro & mint leaf puree - 1 tsp
Tomato sauce - 3 tbsp
olive oil - 2 tsp

Heat a tawa , spread a pinch of butter/ oil and toast all the buns both sides. Keep aside.
Microwave the hash brown potato patties for 2 minutes and scramble them.
chop the onion , green chillies, tomato ,bell pepper and mix it with the scrambled potato.
Add ginger garlic paste,cheese, salt, cilantro - mint puree, Tomato sauce , besan flour and mix well.
Divide it into 4 eaual portions and make 4 balls.
Heat a tawa . Spread 1 tsp olive oil over the tawa.
Place one ball over the tawa and spread it to 1 inch thick patty.
Cook it both sides ,now your burger patties are ready.

Burger arrangement:

Place the one burger patty inside each toasted burger bun.
Mix some chopped green pepper, red onion with tomato sauce and introduce it as a layer between one side of patty and burger.
Decorate it with lettuce leaves.

Serving suggestions:
If you want to pack the burger for lunch then wrap it with silver foil after it gets cool (otherwise burger becomes soggy)and place inside container.
approximate calories in 2 such burgers = 450.
Serve hot with french fries , hot sauce and a chocolate drink. (yes, I am chocoholic).chocolate is made of cocoa .cocoa has a lot of antioxidants and helps us to get rid of depression , avoid premature aging of skin and to retain good health. So Guys lets all go chocoholic:)

Friday, October 24, 2008

Paruppu usili

Deepawali is around the corner and if you guys are looking for some special vegetarian dish , then you can try this paruppu usili.
This is a side dish prepared by Brahmins of TamilNadu , India.
If you start preparing this Paruppu usili, then you will definitely prepare this dish atleast once in a month. My hubby and myself love this dish very much with More-Kulambu , rice and Madras appalam.
Try this and tell me how it turned out.
Happy Deepawali!

Paruppu Usili.


string beans / cluster beans / ordinary green beans/Ivy gourd (kovakkai) - 250 gms (cut pieces - 2 cups).
Red gram / Thoor dhal - 1/2 cup
Bengal gram / channa dhal - 1/4 cup
Dry red chillies - 4
asafoetida powder / hing - 1/4 tsp
turmeric powder - 1/4 tsp
salt - 1 tsp
curry leaves - 1 sprig
oil - 1 tbsp
mustard seeds for tempering
shredded coconut - 1 tbsp
cumin seeds - 1/2 tsp
chopped onion - 1/2 cup
Salt to taste

Usili Idlies:

Soak the thoor dhal with channa dhal overnight or for 3 hours in warm water.
Grind this to a coarse paste with 2 broken dried red chillies, 1/4 tsp of asafoetida powder, pinch of turmeric powder, 1 tsp salt and a few curry leaves with little water.
Steam this paste in an idli-steamer or a regular steamer for 10-15 minutes until the lentil paste is cooked.(Like Idly..see image).
Remove the cooked dhal to a bowl once cooled and scramble them into small pieces. Keep aside.

Heat a pan with 1 tbsp oil, and put in the scrambled usili. Stir them around on medium flame till golden and slightly crispy. This will take around 5-7 minutes. Keep this aside.
In the same pan, take 1 tsp oil, crackle the mustard seeds, add the broken red chilli pieces with onion. Once they get fried , add the chopped kovakkai .Then add some water , put a lid and cook it .After the Ivy gourd becomes tender add salt to taste, stir around for 2 minutes.
Add the stir fried usili and stir together for 2 minutes until they have come together. check for salt.
Finally add shredded coconut and cumin seeds, Then put off stove.

serving suggestions:
Serve hot with More-Kulambu or Karakulambu and rice .

You can make double the amount of usili Idlies and store them in freezer for the next time .

Thursday, October 16, 2008

Village style chicken curry

Hi friends , as the weather is getting cooler and cooler our taste buds will start craving for more spicy foods.Here is a spicy Tamilnadu style chicken to satisfy ourselves.
There is an interesting story too. Men in my native place have the habit of having 'oil bath' (apply gingelly oil on head and body, have a massage and take a herbal shampoo shower) on Saturdays . While they are taking bath the women will lit up their stoves and cook chicken curry to start a wonderful weekend.As of now there were no stores selling chicken, so they reared the hen and rooster in their backyard and used them to produce egg and meat. They cooked the chicken in many ways so that it gives complete nutrition for their family. In olden days people had a different life style and they were able to eat and relish ghee chickens. But now we live in an era of less human labor so I have tweaked the older version by adding some oil with ghee:)
Just try this for your weekend and tell me how it turned out.

village style Milagu kozhi varuval / Pepper chicken- (country style) / kiramathu milagu kozhi.
whole chicken - 600 gms (take 1/2 of it vertically)
turmeric powder - 1 tsp

To marinate:
curd - 1/2 cup
salt - to taste
coriander powder - 1 tsp
chilli powder- 1 tsp
(if you want a mild red color in the curry , otherwise add 1 tsp pepper powder.)
turmeric powder - 1/4 tsp

To fry:

curry leaves - 2 brig
tomato - 1
shallot onion (sambar onion) - 10
cilantro - a handful
ghee - 3 tbsp
(But I added ...ghee- 1 tbsp + olive oil- 1 tbsp + gingelly oil - 1 tbsp)

To grind:
Pepper corn - 2 tsp
cumin seeds - 2 tsp
shallot onion - 5
ginger - 2 inch
garlic - 4 pods
coriander seeds- 2 tsp
cloves- 4
cardamom- 2
cinnamon - 1 inch

Wash the chicken with 1 tsp turmeric powder and water.Remove the skin (or keep the skin if you like a more native taste).cut the whole chicken in to big pieces.
Marinate it with turmeric, chilli powder (or) pepper powder, coriander powder, curd and salt.Keep it aside.
In little oil roast every thing given to grind together and grind them in to a fine paste.
You will definitely need a thick bottom vessel with lid to prepare this 'milagu kozhi varuval'.Then only we will get a more crispy fry with less oil.
Heat ghee / oil mixture in the thick bottom vessel.
Add fennel seeds and add chopped onion. saute the onion till it becomes golden brown.
Now add the ground masala and stir continously till oil gets separated.
Now add chopped tomato and minced cilantro and let them cook.
Add the marinated chicken pieces and saute well.
Add 2 cups of water and close the lid.
Cook it for 30 minutes with occasional stirring.
Cook the chicken till the oil separates out and the curry becomes thick and oil gets separated.
Add curry leaves and 1/2 tsp pepper powder and switch off stove.
Country style Tamilnadu 'Milagu kozhi varuval' (Tamilnadu style pepper chicken) is ready to serve.

serving suggestions:
serve 'country style chicken' with steamed rice and sambar.
Also suitable with roti / naan / chapathi.


This is my first award from Gita at Gita's Kitchen. Thank you very much Gita for passing me this award.

The rules of the award are: Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs. I am happy to pass on this award to my fellow blogger friends.

Ammupatty's Thoughts
Joseph's Kitchen
Shanthi Banu
Kitchen Truths
Taste neighbors
Menu Today
Payt Pooja
Malar Gandhi

(PS:How to display this award.?
Here is the procedure.
Just right click and save the butterfly award image in my blog to your desktop.If you are in blogspot, just add a side tab in the right side of template and upload the image. Otherwise you open the original template you are using and upload this photo to it. )

Kerala Avial (II)

My friend Mrs.Priya Anand gave me the recipe to do this kerala Aviyal.
Before hand I was trying a different version .I used to add coconut milk and do some tempering at the end. Then , I learnt that Keralites do not temper their aviyal. So I tried it this way and it tastes awesome.


White pumkin - 100 gms
Yellow pumkin - 100 gms
1-Raw banana (vazhakai)
1-Podalangai (snake gourd)
chenai - 100 gms (Indian yam)( I have not seen it at the grocery, frozen is available though- you can skip)
10 strings beans
1 drumstick
2 cups-yogurt (thick should not be watery)
1 cup-coconut
green chillies 6-8 (as per taste)
curry leaves (karugapalai)
coconut oil-2 tablespoon

Cut all the vegetable in one and a half inch long thin strips (like finger chips) Add pumpkin as per required quantity after putting all the other vegetables depending on how much you need. Boil the vegetables with turmeric and salt. When the vegetables are almost cooked drain out the excess water. Add the yogurt and let it come to a boil so that the yogurt is mixed well with the vegetables. Mix carefully as the vegetables may break. Grind the coconut and chillies to a fine paste. You can add the water from the boiled vegetables and grind to a thick paste. Do not add too much water. Add this paste bring it to a boil. Turn off the gas and add curry leave and coconut oil and mix well.

Serving suggestions:

Serve with rice , rasam and papadam.It can also be served with chapathi , naan , adai etc.

Tuesday, October 14, 2008


Sodhi is one of the unique and popular dishes in Tirunelveli.Sodhi is otherwise called Thengaipal kulambu / coconut milk stew. Sothi is a delicious gravy made of coconut milk and vegetables. This is served at marriage feasts, especially during the Maruveedu (return marriage) ceremony which takes place the day after a marriage.
Sodhi is a heavy dish so it is generally consumed as lunch only.
I used a thick coconut milk from can. But if you wish to extract the coconut milk then you may need 1/2 of a big coconut.Extract milk three times and keep the first thick milk separate and add it in the last step. Mix the 2 nd and 3 rd extracts and use it to cook the vegetables.
Stick to the recipe to get the perfect 'sodhi'.
(source - my Rukmani aunty)

Coconut milk (canned) - 4 tbsp
Ginger grated - 2 inch.
Moong Dhal -1/2 cup
Garlic - 2 pods.
Lime/lemon juice - 1/2 (2 tbsp)
Carrots - 1 cut in long slices (50 gms)
Drum Stick - 1 (100 gms)
potato, - 1 cut in cubes (100 gms)
Onion - 1 cut in large cubes
Cabbage - 1/4 of a medium sized cabbaged cut in large pieces. (100 gms)

To grind:
Grated coconut - 1 tbsp
Cumin seeds - 1/4 tsp
Green chilies - 2-3 (depends on how spicy you want it)

Cook the moong dhal with garlic in water.
If it is 3/4 th cooked , add all the vegetables and cook it till the dhal becomes mushy.
Take the 2 tbsp of thick coconut milk from the can and dilute it in water to make one can and add it to the boiling vegetables.
(If you are extracting milk, then you may need 1/2 big coconut to do the entire dish.)
Grind the ingredients of the ground mixture.
When the vegetables are tender add the ground mixture and 1/2 can of coconut milk and let it cook for some time.
Now add the remaining thick coconut milk (2 tbsp).
Crush the ginger and extract juice .
Just before you switch off the stove add the ginger juice and cook for a minute and take it off the stove
When Sodhi cools down add salt and lemon juice and temper with mustard and curry leaves. (some people do not temper it).

Serving suggestions:
Makes nearly 700 ml 'sodhi'.Serves 4 people. Serve it over cooked rice.
It should be served more generously like buttermilk so that it runs out of rice.
Do not heat the sodhi as it will give a bitter taste. So try to serve it with piping hot rice. Ginger chutney, sembu (arbi root) fry are suitable side dishes.

Saturday, October 11, 2008

Ginger chutney

Last saturday I prepared this Ginger chutney as side dish for 'sodhi' (a coconut milk stew) and rice.I will post the recipe for 'sodhi' soon.

Ginger - 50 gms (peeled and cut ..a handful)
Tamarind - a small strawberry size
Coriander seeds - 1/2 tsp
Red chilly - 4
Grated Coconut - 2 tbsp
cooking oil - 2 tbsp
salt - 1/2 tsp (to taste)
jaggery - 1 tsp (crushed)

Heat 1 tsp of oil in a paan and saute the ginger till it turns brown
Fry the red chilly, Coriander seeds and coconut gratings separately
Grind the ginger along with the items that were fried separately , salt and jaggery.
Heat the remaining oil temper mustard seeds and add the mixture.
saute the mixture till it becomes thick.

Serving suggestions:

It is otherwise called Ginger pachadi / ginger thokku / ginger chutney. This is good for digestion. It can be served with sodhi with rice , chapathi , idly, dosa etc.

Thursday, October 9, 2008

Aviyal (Mixed veggie curry).

This is a famous dish of kerala . I call this as Kerala aviyal because TamilNadu Aviyal is a bit different and we should add mango , tamarind and tomato instead of curd. Moreover kerala aviyal has more coconut masala than the Tamilnadu version. I will narrate the other pattern soon.
I used canned coconut milk. It was so thick , so i used just a tablespoon of it.
If you are extracting milk then use 3 tbsp of shredded coconut to get milk.


Unripe banana (choose Indian banana) - 1
Baby brinjal / small eggplant - 3
Drumstick - 1
Red onion - 1
carrot -1
green peas - 1/4 cup
potato / yam (senai kilangu in tamil) - 100 gms

(cut the drumstick into 1.5 inch pieces. Peel and cut banana , potato and carrot like 1.5 inch french fry pieces.Cut the brinjal into 1.5 inch long french fry pieces.chop the onion coarsely.
Banana , drumstick , red onion and brinjal are a must in an aviyal . You can add or substitute any vegetables like cluster beans, green beans, pumpkin , winter melon, etc.
Cauliflower , cabbage , broccoli , celery and beetroot do not go along with the recipe.)

shredded coconut - 3 tbsp
green chilli - 4
cumin seeds- 1 tsp
(Grind all of the above coarsely).

Other ingredients:
Indian yogurt / curd - 1 cup
coconut milk (from can)- 1 tbsp
shredded coconut - 1 tbsp
coconut oil (or)any cooking oil - 1 tbsp
curry leaves - 1 brig
mustard seed - 1tsp
salt - to taste
water- 2 cups

Cut the vegetables as narrated .
Take a deep pan with lid. Add all the veggies with 2 cups of water.Add 1tbsp thick coconut milk. DO NOT add salt now. Cook all the veggies completely (but not too soft). Now add salt.
Add the masala and mix well.
After 5 minutes add the curd and check for salt.Now switch off the flame immediately after adding curd.
Heat a separate pan with oil and splutter the mustard seeds. Add the remaining shredded coconut, curry leaves and fry till it becomes golden in color.
Add this to the cooked veggies and serve hot .

Serving suggestions:
Makes 500 ml of aviyal (nearly 2.5 cups).
It can be served with sambar rice , rasam rice , roti , chapathi .
More suitable with Adai or Rasam on steamed rice.

Tuesday, October 7, 2008

Vegetable Kuruma.

This is a kind of vegetable kuruma prepared in Tirunelveli hotels and parotta stalls.
It has a unique flavor as the kuruma is made with a different masala and curd.It goes fine with parotta. It can be made in bulk for a week and stored in fridge for serving with chapathi at night.


Cauliflower - 100 gms (1/4 flower)
Beans - 100 gms (25 number)
carrot - 1
potato - 2 (medium size)
tomato - 1
Red onion - 2 (medium size)
green chillies - 4
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
besan flour - 2 tsp
shredded coconut - 2 tbsp
cumin seeds - 1/2 tsp
red chilli powder - 1 tbsp
turmeric powder - a pinch
curry masala powder / channa masala powder - 1 tsp
salt - to taste
olive oil - 1 tbsp
cardamom - 2
cloves - 2
Fennel seeds - 1/2 tsp
bay leaf - 1
ginger garlic paste - 1 tbsp

Grind ginger and garlic together.
Grind shredded coconut ,cardamom, cloves, cumin seeds and 1 onion together.
Grind again together  with curd, besan flour keep aside.
Cut cauliflower into big pieces.
peel and cut other vegetables in to big pieces.
Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add all the vegetables, salt and mix well.
Add 2 cups of water, chilli powder, turmeric powder , curry masal powder and stir well.
close the lid and cook all the vegetables to tender.Add the coconut masala and let it boil it gives a nice flavor.
Boil for few more minutes in low flame , close and Switch off.
Serving suggestions:

serve hot with parathas or roti or naan .
Makes 4 cups of vegetable kuruma and serves 8 people.

Home made Syrup for digestion.

People in India consume some home made syrups for digestion problems.
They drink this syrup before bedtime once in a week.
This is one of the few kashayams (syrups) used in TamilNadu for getting gas relief.
This is the simplest among various syrups . Pregnant women should not drink this.


Garlic - 7 pearls
Dry ginger powder - 1 tbsp
cumin seeds - 1 tsp
Black pepper - 1 tsp
coriander seeds - 2 tbsp
Asafoetida - 1 pinch
Jaggery - 100 gms
water - 3 cups (600 ml)


Except jaggery grind all the ingredients given above with little water.
Boil the given amount of water with jaggery and add the herbal paste made.
Stir occasionally and boil everything until the liquid gets reduced to 2 cups.
Now cool the syrup and strain the clear syrup out of it.
Drink it at night (one hour after dinner) to get rid of digestion problems.
serves 2 people.

Friday, October 3, 2008

Milagu saadam

Milagu saadam is the Tamil equivalent of Black pepper fried rice. (saadam means cooked rice and Milagu means Black pepper). Milagu saadam is a special dish usually prepared in the Lord Shiva Temple (Nellaiyappar kovil)of Tirunelveli , TN , India as Pooja offering . It is easy to make and tastes wonderful. Stick to the recipe and DO NOT USE ready made PEPPER POWDER to make this dish. USE WHOLE PEPPER ONLY. Because whole pepper has a wonderful aroma.
Usually people serve 'Paruppu podi saadam' in the beginning of a feast. Instead of it Milagu saadam can also be served before serving sambar rice in a vegetarian dinner. Milagu saadam is good for digestion.


Rice (Jeeraga samba / kali Jeera rice) - 1 cup
Black pepper (whole) - 1 tbsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp.
salt - 3/4 tsp
Olive oil - 1 tsp
Ghee - 1 tsp
cashew nut - 5
curry leaves - 2 sprig

Heat oil in pan . Fry mustard , cumin and pepper corn till the mustard seeds start to crackle.Put off fire and fry 1 brig of curry leaves in that heat.
Let them cool . Crush them in a small jar of the mixie /blender.
Add some salt (1/2 tsp ) to this powder.
Cook 1 cup rice with little salt (1/4 tsp) and 2 cups water.
Care should be taken so that the cooked rice is firm and all the grains remain separate.
Heat 1 tsp ghee in a pan. Roast the cashews in ghee . Switch off flame. Add 1 brig curry leaves to the same pan . Garnish the rice with this.
Mix the crushed pepper mixture with the rice thoroughly.
Do not break the rice while stirring.
Pepper fried rice is ready.

Serving suggestions:
Serve hot with 'vada kari' (a spicy stew prepared with fried lentil balls) or aviyal ( boiled mixed-veggie side dish) and appalam.

Thursday, October 2, 2008

Red Capsicum Chutney


Red capsicum - (400 gms) deseeded and chopped
Dry red chillies - 4
garlic - 2 pearls
mustard seeds - 1 tsp
cumin - 1/4 tsp
curry leaves - 1 brig
olive oil - 1 tbsp
tamarind - cherry fruit size
salt to taste
Tomato - 1 (optional)


Heat olive oil in a pan and add mustard seeds. Once they splutter, add the cumin and fry a few seconds. Add a couple of curry leaves.
Add dry red chillies and fry for a few seconds.
Take them out.
In the same oil fry the chopped red capsicum . Add chopped tomato also , if you want more quantity.
Add the tamarind to it , sprinkle some water and close it with a lid.
Cook the capsicum till it becomes tender.
Once all fried ingredients are cool, grind with garlic and salt to taste .
No need to temper this chutney at the end.

Serving suggestions:

Serve with hot fluffy idly or chapathi or dosa.
It can be used as a sandwich spreading too.

Butter milk stew

'More' is the tamil word for Buttermilk .So 'More kulambu' means a stew prepared with Buttermilk.Originally people prepare this stew with churned buttermilk. But I make it with thick yogurt and it tastes great.This kulambu is a must if you prepare a traditional TamilNadu style lunch. More-kulambu should be served over steamed rice , after serving sambar and vathak kulambu. I will narrate the order of serving various curries in a typical Tamil Nadu style soon.


Thick curd (Desi Yogurt) - 1 cup
Turmeric powder - 1/4 tsp

white pumpkin / winter melon - 200 gms
(Or) any vegetable like brinjaal , fried Okra - 200 gms
(or) masal vadai - 7

Ginger - 2 inch
green chilli - 2
Bengal gram / channa dhal - 1 tbsp
rice - 1 tbsp
salt - to taste
oil - 1 tsp
mustard - 1/2 tsp
Dry red chilli - 2
curry leaves - 1 brig
water - 2 cups


soak channa dhal and rice for 30 minutes.
Grind ginger , green chillies , rice and channa dhal to a fine paste and keep aside.
Heat 2 cups of water in a cooking pan and add the white pumpkin pieces .Add turmeric and salt to it.
Close the lid and cook the white pumpkin.After the white pumpkin gets cooked , add the masala paste and stir continuously till the raw smell disappears.SWITCH OFF THE STOVE.
Beat the curd and add it to the boiling veggies.
Heat oil in a pan.
Crackle some mustard seeds and add chopped dry red chillies with curry leaves.Add this tempering to the above.Garnish with chopped cilantro.
Yummy Buttermilk curry is ready.

Serving Suggestions:

Serves 4 people. Serve over steamed rice.
Potato fry is a good side dish for More Kulambu.

sesame chutney

Tamil translation for sesame chutney is 'Ellu thovaiyal' or 'Yellu thovayal'.
I use black sesame seeds to make this chutney.It should not be watery like coconut chutney.After grinding , you should be able to make a ball out of it. That is the perfect consistency.

Sesame - 2 tbsp
shredded coconut - 1 tbsp
Dry Red chillies - 4
garlic - 1 pearl
cumin - 1/4 tsp
salt - 1/2 tsp
Tamarind - 1 inch
curry leaves - 1 brig
olive oil - 1 tsp


Dry roast the sesame seeds , till they start splutter. Take care not to char them.
Add 1 tsp olive oil in the pan and roast the dry red chillies.
Using a small jar in mixie / blender , grind all the items together after they become cool .
Add a little water only. You will get a lemon size ball of sesame chutney.

Serving suggestions:

It can be served as a side dish with any 'variety rice' like lemon rice , coconut rice or tamarind rice.
This chutney stays good for 2 days (without refrigerator) , if you roast all the given items and make chutney.

Wednesday, October 1, 2008

Lemon Rice

Rice - 1 1/4 cup (200 g)
Lemon - 1 /2 small (3 tbsp fresh juice)
Mustard - 1 tsp
Bengal gram (channa dhal)- 2 tbsp
Dry red chilli - 2
turmeric powder - 1/4 tsp
curry leaves - 1 sprig
Sesame oil - 2 tbsp
salt - to taste

photo updated from Jan 2016 
Mixing the lemon rice in wok

lemon rice with paruppu thogayal in lunch box


Rinse and cook the rice. Cook the rice in a grainy finish (not mushy). Let it cool a bit, by spreading it on a plate.
Heat oil in a pan . Add mustard and as soon as it starts crackle, add channa dal. Let the channa dal get mild red.
Add curry leaves and cut dry chillies.
Switch off stove.
In a  separate bowl, squeeze a lemon and discard seeds .
Add the juice to the fried items in the pan.
Add salt and turmeric powder.
Cool the rice a little and mix it with the items in the pan.
Lemon rice is ready.

Serving suggestions:

Serves 2 people as lunch or travel food.
Serve with Sesame chutney , coconut chutney or Black gram chutney.
This lemon rice will not get spoiled , if prepared without touching by hands or adding water at the end. It stays good for 2 days even outside the refrigerator.
Many people in India prefer to pack this for a road side trip or long train journey.
Best side dishes for lemon rice are potato fry or boiled egg stuffed with masala or masal vadai and also a piece of lemon pickle or a tbsp of thick coconut thogaiyal.

Perfect Traditional Adai Dosai

Perfect traditional Adai dosai. To grind: Idly rice / any rice - 1cup Raw rice (Basmati) - 1 cup Thoor dhal - 1/4 cup Channa dhal - 1/2 cup ...