It is the most popular and easy to make lunch box recipe of south India.

INGREDIENTS:
  • Thin variety of rice – 1 cup
  • Lime juice – 4 teaspoon ( or more)
  • Salt to taste
  • haldi as required
  • Hing – ½ teaspoon
  • Green chillies – 3-4 cut into pieces
  • To temper: – Oil – 2 tablespoon
  • Mustard seeds – 1 teaspoon
  • Red chillies – 2 to 3
  • Gram dhal – 2 tablespoon ( soak for 30 minutes, drain and use)
  • Curry leaves – few
  • Optional: – Lightly steamed cubes of carrots, beans & peas – ½ – 1 cup
  • To fry in 1 teaspoon oil:
  • Cashewnuts, chopped – 1 tablespoon
  • Roasted peanuts – 2 tablespoon
PREPARATION METHOD:
  1. Cook the rice so that the grains are separate.
  2. Allow it to attain room temperature by spreading it in a large plate.
  3. Steam the cubes of carrot, beans and peas and keep it aside.
  4. In 1 teaspoon oil fry peanuts and cashews and keep it aside.
  5. Make a depression in the centre, add lime juice, haldi, green chillies, salt and hing.
  6. Heat oil, add tempering ingredients (mustard, red chilly, gram dhal, curry leaves), fry till dhal turns light brown and pour over the ingredients in the depression.
  7. Add the steamed vegetables and fried nuts.
  8. Mix thoroughly and serve it.