

Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
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Creamy, gut-friendly More Kuzhambu with crispy Vazhakkai Varuval & rice – pure comfort food!

A traditional Tamil Brahmin curry made from a spiced coconut-lentil paste stirred into tangy yogurt. This comforting kuzhambu, often made with ash gourd, is a perfect pairing for hot steamed rice and a side of crispy appalam.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

A classic South Indian side dish, Vazhakkai Varuval features crisp, pan-fried raw banana slices coated in a spicy and aromatic masala. The rice flour gives it an irresistible crunch, making it a perfect accompaniment for sambar, rasam, or curd rice.
Serving size: 0.75 cup


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Creamy, gut-friendly More Kuzhambu with crispy Vazhakkai Varuval & rice – pure comfort food!
This tamil dish is perfect for dinner. With 601.3 calories and 12.42g of protein per serving, it's a nutritious choice for your meal plan.
Preparation and Soaking
Cook the Ash Gourd
Grind the Coconut Paste
Combine and Simmer
Prepare the Tempering (Tadka)
Finalize and Serve
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the Bananas: Wash the raw bananas thoroughly. Trim both ends. Using a peeler, remove the thick green skin. Slice them into uniform rounds, about 1/4-inch thick. Immediately place the slices into a large bowl of water with a pinch of turmeric to prevent oxidation and browning. Let them soak while you prepare the masala.
Create the Masala Paste: In a wide mixing bowl, combine the red chilli powder, coriander powder, turmeric powder, rice flour, hing, and salt. Add water, one tablespoon at a time, and mix well to form a thick, smooth paste with a consistency similar to pancake batter. Ensure there are no lumps.
Coat the Banana Slices: Drain the banana slices from the water completely. Pat them dry with a clean kitchen towel to remove excess moisture. Transfer the dry slices to the bowl with the masala paste. Gently toss with your hands or a spatula until every slice is evenly and thoroughly coated. Let it marinate for 5-10 minutes.
Shallow Fry the Bananas: Heat the vegetable oil in a wide, heavy-bottomed pan or tawa over medium heat. Once the oil is shimmering, carefully arrange the coated banana slices in a single layer. Do not overcrowd the pan; fry in batches if necessary. Cook for 3-4 minutes per side, until they are deep golden brown and crisp at the edges. Remove the fried slices with a slotted spoon and set them aside on a plate.
Prepare the Tempering: In the same pan, using the leftover oil (add a little more if the pan is dry), add the mustard seeds. Once they begin to splutter, add the urad dal and sauté for 30-40 seconds until it turns a light golden color. Add the curry leaves and fry for a few seconds until they become crisp and aromatic.
Combine and Serve: Return the fried banana slices to the pan with the tempering. Gently toss everything together for about a minute, so the tempering ingredients coat the slices. Turn off the heat. Squeeze the fresh lemon juice over the top, give it a final toss, and serve immediately while hot and crispy.