Variety rice - weekend lunch

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Puliyodarai Thengai sadam lemon rice  Aviyal Curd rice Vadam - planning

If you are using frozen coconut, thaw them

To chop

• vegetables for Aviyal
• Raw mango for pickle
• Cashew for lemon rice

To grind

• coconut, green chilli, and water for Aviyal

To pressure cook 

• Fluffy rice with sesame oil for puliyodarai, and  lemon rice
• Mushy rice for curd rice
• Mixed vegetables, oil, water, and ground coconut and required salt for Aviyal 
• Fluffy rice with coconut milk for thengai sadam

GHEE TEMPERING

• Mustard seeds, curry leaves, green chilli, ginger, and raisins for curd rice

SESAME OIL TEMPERING

• Urad dal, mustard seeds, chana dal, red chilli, curry leaves, and peanut  for Puli sadam

COCONUT OIL TEMPERING

• Urad dal, mustard seeds, chana dal, red chilli, curry leaves, cashews, and peanut  for Thengai sadam
• Curry leaves for Aviyal

Sesame + peanut oil

• Urad dal, mustard seeds, chana dal, red chilli, green chilli, ginger,  curry leaves, cashews, and peanut  for Lemon rice

PREPARE RICE FOR KALANDHA SADAM

• Fluff the rice and separate rice for puli sadam, and lemon rice. Sprinkle little sesame oil 
• Mash the curd rice. Add salt and milk; mix well and let it cool

CLICK ON THE IMAGE FOR THE RECIPE LINK

INSTANT PULI SADAM

• Cook tamarind extract, salt, and turmeric powder for 3 minutes
• Add prepared rice, tempering, and fenugreek seeds powder; mix well

You can also prepare pulikaichal

LEMON RICE

• Add peanut oil, mustard seeds, urad dal, Channa dal, roasted peanut; let mustard seeds splutter and dal turns golden brown
• Turn down the flame and add curry leaves, green Chill, red Chilli, and ginger, give a good mix
• Furthermore, add turmeric powder and required salt, mix well
• Add hing and turn down flame to lowest
• Furthermore, add lemon juice and let it come to one frothy boil
• Turn off the stove immediately and add rice; Mix gently