01
Lemon Rice
With Rice
Elumichai Sadam - Tamil for lemon rice, a bright, tangy rice dish.
Lemon rice with mustard, urad dal, green chilli, ginger and curry leaves — a lunchbox favourite.
CLICK TO REad
AMMAMMA'S NOTES.
Rice
1 cup
Lemon
1
Green chilly
2
Ginger
1 small piece
Curry leaves
8-10 leaves
Coriander leaves
2 spoon, chopped
Asafetida
1/8 spoon
Turmeric
1/4 spoon
Salt
to taste
Oil
3 spoon
Mustard
1 spoon
Urad dal
1 spoon
Carrot (grated, optional)
1/4 cup
01
Cook 1 cup rice with 2½ cups water in a pressure cooker for 3 whistles; remove and let it cool.
02
In a pan, add oil; when hot, add mustard and urad dal.
03
Add cut green chilly, ginger, curry leaves, turmeric, and asafetida.
04
Optionally add grated carrot; fry briefly.
05
Add this mixture to the cooled rice.
06
Add lemon juice and mix everything well with the rice.
Mango Rice
Tangy raw mango rice with grated mango and carrot in a quick seasoning.
learn more
Coconut Rice
Thengai Sadam - Tamil for coconut rice, a South Indian temple classic.
learn more
I REMEMBER KEEPING KALANDA CHADAM (MIXED RICE) ON THE TERRACE FOR THE CROWS TO FEAST ON — WAKING UP EARLY, HALF ASLEEP, TO ROLL BALLS OF RICE FOR CROWS IS ONE OF MY MOST PAINFUL MEMORIES UNFORTUNATELY. THE RICE STUCK TO YOUR HAND, YOUR EYES KEPT CLOSING, AND IT WAS BITING COLD OUTSIDE IN BANGALORE AT 5AM. AMMAMMA WOULD GENUINELY GET UPSET IF A CROW DIDN'T EAT HER RICE ON THOSE DAYS. THE BEST PART CAME AFTER, WHEN WE GOT TO EAT ALL OF IT FOR LUNCH AFTER SCHOOL.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026