Water – 3 cups

Coriander seeds – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste


Oil – 1 tbsp

Finely chopped onion – 2 tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Rasam powder – 1 1/2 tsp

Lemon juice – 2 tbsp

Finely chopped coriander leaves – 1 tbsp


Bring to boil 3 cups of water with coriander seeds, salt,turmeric and curry leaves . Boil for 5 to 6 minutes, strain it and keep it aside.

Mean while heat oil in a pan on medium heat and add all the talimpu ingredients in order except rasam powder , lemon juice and coriander leaves .

When mustard seeds starts spluttering add the boiled water to it and boil for 2 to 3 minutes. Add rasam powder , lemon juice, coriander leaves and boil for 3 to 4 minutes on medium flame . Remove from flame ,serve with hot rice. Adjust seasoning .Image



Lemons – 8 ( 4 cut into triangular pieces , 4 for juice)

Red chilli powder – 1/3 cup

Garlic – 20 ( crushed with skin )

Oil – 1/2 cup

Salt to taste


  1. Cut four lemons into small triangular pieces and keep aside.
  2. Mash garlic cloves ,and add to the lemons.
  3. Squeeze juice from rest of the lemons .
  4. Mix all the ingredients in a bowl.Now your pickle is ready.
  5. This pickle goes well with idli and even hot rice..
  6. Store in refrigerator.Image



Basmati rice- 2 cups

Carrot medium size-1(cut into cubes and boiled)

Boiled green peas- 1/4 cup

Sliced green chillies- 4

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Lemon juice ( use 2 lemons)

Oil-3 tbsp

Salt to taste

Curry leaves- 8


1. Boil basmati rice with 1/2 Tsp of oil and 3 cups of water.

2. After it is cooked put it aside for 1 hour.

3. Take a Kadai, add rest of the oil and add cumin seeds, mustard seeds and curry leaves.

4. When it starts spluttering add boiled peas and carrots and fry for 2-4 min.

5. Add salt according to your taste.

6. Add the boiled rice and mix well.

7. After 2-4 min add the lemon juice and mix well

8. Seve it on a serving plate.

9.Goes well with chicken fry.Image