South Indian Lunch In 10 Minutes

Published On March 28, 2022
In Video
By Guest Author
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Prep Time
5 minutes
Cook Time
5 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING LEMON RICE :
Rice / Chawal - 1 Cup
Water - As required
Peanuts / Moongfali - 2 Tablespoons
Oil - 1 Tablespoon
Whole black gram without skin / Urad dal - 1/2 Teaspoon
Bengal gram / Chana dal - 1/2 Teaspoon
Mustard seeds / Rai - 1 Teaspoon
Asafoetida / Hing - A pinch
Turmeric powder / Haldi powder - 1/4 Teaspoon
Curry leaves / Curry patta - A few
Green chilli / Hari mirchi - 3 Chopped
Cashew / Kaju - 2 Teaspoons chopped
Coriander powder / Dhaniya powder - 1 Teaspoon
Lemon juice / Nimbu ka ras - Of 1/2 Lemon
Coriander leaves / Hara dhaniya - A handful
Salt - As per taste
FOR PREPARING INSTANT RASAM :
Tomatoes / Tamatar - 2 Chopped
Tamarind / Imli - 2 to 3 Small pieces
Water - As required
Salt - As per taste
Coriander powder / Dhaniya powder - 1 Teaspoon
Black pepper powder / Kali mirch powder - 1 Teaspoon
Jaggery powder / Gud - 1 Teaspoon
Red chilli powder / Lal mirch powder - 1 Teaspoon
Clarified butter / Ghee - 3 Teaspoons
Mustard seeds / Rai - 1 Teaspoon
Turmeric powder / Haldi powder - 1/4 Teaspoon
Asafoetida / Hing - A pinch
Curry leaves / Curry patta - A few
Coriander leaves / Hara dhaniya - A handful
FOR PREPARING BUTTERMILK :
Curd - 4 Tablespoons
Salt - As per taste
Water - As required
Coriander leaves / Hara dhaniya - A handful
Cumin seeds powder / Jeera powder - A pinch

Instructions

FOR PREPARING LEMON RICE :
Roast peanuts in a pan for 2 to 3 minutes on a low flame. Let them cool down.
Soak rice in water for 30 minutes. Now, put the soaked rice in a pressure cooker and add 1 & 1/2 cup water.
Then cover it with the lid of the cooker without the whistle. When the water starts to boil, put the whistle on. Cook it for 4 to 5 minutes on a high flame till 3 whistles. Then turn off the flame.
Let it cool down and take it out on a plate and keep it aside.
Heat oil in a pan. Add urad dal, Bengal gram, mustard seeds, asafoetida, turmeric powder, curry leaves, and green chilli. Mix well.
Now add the roasted peanuts and cashew. Mix well. Cook it for 1 to 2 minutes.
Then add cooked rice. Mix well. Now add coriander powder. Mix well. Then turn off the flame.
Now add lemon juice and salt. Mix well. Then garnish it with coriander leaves. Take it out on a serving plate.
FOR PREPARING INSTANT RASAM :
Grind tomato and tamarind in a grinding jar and prepare its puree. Transfer it to a pan.
Heat the tomato puree. Add water. Mix well. Boil it for 2 to 3 minutes on a medium flame.
Now add salt, coriander powder, black pepper powder, jaggery, red chilli powder, and salt. Mix well. Add ghee and boil it for 2 to 3 minutes.
Meanwhile, heat ghee in a tadka pan. Add mustard seeds, turmeric powder, asafoetida, and curry leaves.
Then pour it on the rasam. Mix well. Boil it for 2 minutes on a medium flame. Now turn off the flame. Then garnish it with coriander leaves.
Once done, take it out on a serving plate. Add some ghee to it.
FOR PREPARING BUTTERMILK :
Take curd in a grinding jar. Add salt and grind it. Add a little water. Mix well. Then transfer it to a serving glass. Then garnish it with roasted cumin seeds powder and coriander leaves.
'South Indian Lunch In 10 Minutes' is ready to be served.