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A refreshing fusion of two South Indian staples — lemon rice and coconut rice — blended into one aromatic, zesty dish. Light, flavourful, and perfect for festive days or travel meals. Ingredients: 1 cup VVR Ponni Rice Juice of 2 lemons ¼ cup grated coconut 2 tbsp VVR Groundnut Oil Mustard seeds, urad dal, green chili, ginger, curry leaves A pinch of turmeric and salt Method: Cook VVR Ponni Rice  until fluffy and let it cool slightly. In a pan, heat VVR Groundnut Oil  and temp

A fiery, flavour-packed Tamil podi (spice mix) that pairs beautifully with hot rice and a drizzle of gingelly oil — the true taste of Tamil kitchens. Ingredients: Toor dal, urad dal, dried red chilies, garlic, curry leaves VVR Gingelly Oil , asafoetida, salt Method: Dry roast dals until golden and aromatic. Add red chilies, garlic, and curry leaves; roast again till crisp. Cool and grind coarsely with salt and asafoetida. Store in an airtight jar. To serve, mix 2 tsp podi wit

A festive twist on temple-style tamarind rice — tangy, sweet, and aromatic with pineapple chunks. Ingredients: 1 cup VVR Premium Chengalpattu Rice Tamarind extract, pineapple bits, red chilies, peanuts VVR Groundnut Oil , mustard, curry leaves, jaggery, puliyodharai mix Method: Cook VVR Premium Chengalpattu Rice  and spread to cool. In VVR Groundnut Oil , temper mustard, chilies, peanuts, and curry leaves. Add tamarind extract, jaggery, and puliyodharai mix. Let it thicken. M

Creamy curd rice gets a zesty kick with roasted garlic and crushed pepper — a twist on Tamil Nadu’s staple. Ingredients: 1 cup VVR Ponni Rice Fresh curd, milk, salt VVR Gingelly Oil , mustard, curry leaves, crushed pepper, garlic Method: Cook VVR Ponni Rice  and mash lightly. Add curd, milk, and salt; mix to creamy consistency. In VVR Gingelly Oil , roast garlic, pepper, mustard, and curry leaves. Pour over the curd rice and mix gently before serving.

A nutritious curry-leaf spice mix tossed with rice and groundnut oil — quick, healthy, and aromatic. Ingredients: VVR Double Boiled Rice , curry leaves, dal, red chili, sesame VVR Groundnut Oil , mustard Method: Roast curry leaves, dal, chili, and sesame; grind coarsely. Cook rice and spread to cool. In VVR Groundnut Oil , temper mustard, add podi, and mix with rice.

Traditional Tirunelveli meen kuzhambu cooked in gingelly oil for rich flavour and glossy finish. Ingredients: Fresh fish, tamarind, onion, tomato, masala paste VVR Gingelly Oil , curry leaves, fenugreek Method: In VVR Gingelly Oil , sauté onion, tomato, and masala paste. Add tamarind extract and spices; simmer. Add fish pieces, cook till tender, and serve hot with VVR Double Boiled Rice.

A crispy, spicy raw-banana fry — a true Tamil Nadu side dish classic. Ingredients: Raw banana, chili powder, turmeric, salt VVR Sunflower Oil , mustard, curry leaves Method: Slice banana thin and parboil lightly. Heat VVR Sunflower Oil , temper mustard and curry leaves. Add banana and spices, roast till crisp.

Protein-rich adai blended with drumstick leaves — crisped to perfection in groundnut oil. Ingredients: Mixed dals, rice, moringa leaves, red chili VVR Groundnut Oil , salt, asafoetida Method: Soak rice and dals for 2 hours and grind coarsely. Add chopped moringa leaves and spices. Spread on a hot tawa with VVR Groundnut Oil  and cook both sides crisp.

A fiery coastal delight — prawns marinated in spices and slow-fried in gingelly oil for a deep, earthy aroma. Ingredients: Prawns, red chili, coriander, turmeric, lemon VVR Gingelly Oil , onion, garlic, curry leaves Method: Marinate prawns in spices and lemon juice for 15 minutes. In VVR Gingelly Oil , sauté onion, garlic, and curry leaves. Add prawns and fry until golden and aromatic. Serve with VVR Ponni Rice  or parotta.