MENU # 18
Instead of having variety rice for lunch try differently by preparing varieties with various podi that’s already in store. Just tadka is enough. So this lunch idea has coriander podi/kothamalli podi rice, curry leaves podi rice, curd rice and shallow fried yam/karunai kizhangu & we call it as Desi finger fries 😉.
I used to prepare this yam fry by just parboiling the peeled yam with salt & turmeric powder that’s been cut into the shape of finger fries. Drain out the water. In a shallow pan, heat 4 tablespoons of olive oil & splutter some mustard seeds and then the yam… fry it for a while. If needed add some oil. After 5 to 7 minutes add red chilli powder, coriander powder & roast it well until crispy. Keep it in the low flame & roast. You can also bake the yam in the same way but it consumes extra time.
Already I’ve posted the preparation of various podi which can be stored for almost 6 months ….if it’s prepared at home. Just mix the podi with the rice. Season it with mustard, urad dal, curry leaves & a dry red chili (optional) using Sesame oil / til oil/ nalla ennai….which adds extra flavor to the rice. Mix gently & serve hot. Even at times if I don’t have greens in my menu I used to have curry leaves podi/powder or Brahmi leaves podi.