Variety rice — weekend lunch ideas: Kalandha Sadam, Aadi Perukku lunch, Aadi 18 menu, South Indian variety rice, special weekend combos, travel-friendly meals, Pongal and festival lunch menus, Thengai Sadam, Puliyodarai, Lemon Rice, Aviyal, Curd Rice, Vadam and Pickle. Subscribe to the Traditionally Modern Food YouTube channel for short videos and practical tips. Browse their Indian tiffin combo and Indian lunch combo collections for more everyday meal ideas and simple multi-dish plans.
Puliyodarai, Thengai Sadam, Lemon Rice, Aviyal, Curd Rice, Vadam — Planning and Preparation
Before you begin, thaw any frozen coconut if you plan to use it. Preparing these five rice varieties together makes an attractive and balanced lunch platter perfect for weekend meals and festival gatherings.
To Chop
- Vegetables for Aviyal — use a mix of root and seasonal vegetables, cut into even pieces for uniform cooking
- Raw mango for instant pickle — cut into bite-sized pieces if using
- Cashews for lemon rice — lightly toast for extra crunch
To Grind
- Coconut, green chillies and a little water for the Aviyal coconut paste
To Pressure Cook
- Fluffy rice with a little sesame oil for Puliyodarai (puli sadam) and Lemon Rice — separate portions after cooking
- Softer, slightly mashed rice for Curd Rice — cook a little more water for a creamier result
- Mixed vegetables with oil, water and the ground coconut paste for Aviyal — cook until just tender
- Fluffy rice cooked with a splash of coconut milk for Thengai Sadam (coconut rice)
Tempering Oils and Ingredients
- Ghee tempering for Curd Rice: mustard seeds, curry leaves, green chilli, fresh ginger and raisins
- Sesame oil tempering for Puliyodarai: urad dal, mustard seeds, chana dal, dried red chillies, curry leaves and peanuts
- Coconut oil tempering for Thengai Sadam: urad dal, mustard seeds, chana dal, dried red chillies, curry leaves, cashews and peanuts; add a few curry leaves to Aviyal as well
- Sesame + peanut oil tempering for Lemon Rice: urad dal, mustard seeds, chana dal, red chilli, green chilli, fresh ginger, curry leaves, cashews and peanuts
Prepare the Rice for Kalandha Sadam (Variety Rice Platter)
- Fluff the cooked rice and set aside separate portions for Puliyodarai and Lemon Rice; sprinkle a little sesame oil to prevent sticking
- Mash the portion reserved for Curd Rice while still warm, add salt and milk if needed, then mix with cooled curd later
Instant Puliyodarai (Puliyodarai Quick Method)
- Cook tamarind extract with salt and a pinch of turmeric for a few minutes to bring out the tang
- Combine the prepared rice with the tamarind mixture, add the tempering and a small amount of roasted fenugreek powder; mix thoroughly to coat each grain
Lemon Rice — Quick Steps
- Add peanut or sesame oil to a pan, then add mustard seeds, urad dal and chana dal; fry until the dals turn golden
- Lower the heat and add curry leaves, green chillies, red chilli and grated ginger; stir briefly to release aroma
- Add turmeric and salt, mix well
- Add a pinch of hing (asafoetida) and reduce the heat
- Pour in freshly squeezed lemon juice and heat just until it bubbles once, then remove from the stove
- Add the rice, toss gently to combine and finish with toasted cashews or roasted peanuts
Coconut Rice (Thengai Sadam)
- Lightly sauté freshly grated coconut until it turns slightly golden for a deeper flavour
- Toss the coconut with the cooked rice, add salt and a little lime if desired; finish with a tempering of coconut oil, mustard seeds and curry leaves
Curd Rice (Thayir Sadam)
- Mix cooked rice with beaten curd and a little milk if required for a creamy consistency; season with salt
- Finish with a ghee tempering of mustard seeds, curry leaves, green chilli, ginger and a few raisins
Aviyal — Vegetable Coconut Stew
- Cook a selection of vegetables until just tender, then mix in the ground coconut-green chilli paste and whisked curd; check salt and adjust
- Toss with roasted curry leaves for a fresh, aromatic finish
Vadam and Crispy Sides
- Deep-fry ready-made vadam in hot oil until crisp and golden; these provide a crunchy contrast to the softer rice dishes
Instant Mango Pickle
- Cut raw mango into small pieces and toss with red chilli powder, salt and roasted fenugreek powder
- Temper mustard seeds and a pinch of asafoetida in a small pan; pour over the mango and mix well
Putting these dishes together creates a colourful, balanced South Indian lunch that works well for family gatherings, festival plates like Aadi Perukku or Pathinettam Perukku, and travel-friendly meals. Serve warm rice varieties with a generous helping of Aviyal, a scoop of curd rice to cool the palate, crisp vadam and a tangy pickle on the side. Store any leftovers in airtight containers; lemon and tamarind rice keep well for a day or two, while curd rice is best consumed the same day.