Elumichai Thengai Sadam

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:

1. Cook VVR Ponni Rice until fluffy and let it cool slightly.

2. In a pan, heat VVR Groundnut Oil and temper mustard, dal, green chili, and curry leaves.

3. Add grated coconut and sauté lightly.

4. Turn off the flame, add turmeric, lemon juice, and salt.

5. Mix gently with rice and rest for 10 minutes before serving.