Lunch Menu 3 – Variety Rice Lunch Menu

In the lunch menu series, this week its a very simple yet delicious South Indian Variety Rice Lunch Menu. I made this during the weekdays to pack as a lunch. My favourite among variety rice is puliyodharai and curd rice is always a comfort food. I made a batch of raw banana chips as an evening snack, but most of it got over for lunch itself. So this added some crunchiness to the simple Variety Rice Menu. See below for other options of variety rice and side dishes.

Now to the recipes..

[Preparation Time-30 mins : Cooking Time- 1 hour]

Variety Rice Lunch Menu Recipe Links:

Coconut Rice

Baby Potato Fry

Raw Banana Chips

Check recipe for curd rice in the Quick Tips..

Other Options:

Puliyodharai

Lemon Rice

Baby Potato Roast

Chettinad Style Baby Potato

Garlic Potato Fry

Check HERE for other poriyal varieties..

Quick Tips:

1. Pressure cook rice and potato separately. I used 2 cookers. I have used normal rice. My mom usually cooks rice separately for coconut rice and curd rice as the rice for curd rice has to be a bit mushy. But what I do is cook together and split it into 2 parts. I spread the part for coconut rice in a wide bowl and let it cool. For curd rice I mash it immediately, while it is hot.
2. Roast the potatoes by the time the rice is ready and cooled.
3. Follow the recipe above for coconut rice. For Curd Rice, once the rice is mashed/cooled add salt, curd and milk. Mix well. Temper with mustard, urad dal, curry leaves and asafoetida. Finally add fresh coriander leaves.
4. Make the raw banana chips finally.

– By Sundari Nathan