

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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Aromatic Thengai Sadam with perfectly spiced potato curry – an energy-giving meal that's pure delight!

A fragrant and mildly spiced South Indian rice dish made with freshly grated coconut, crunchy lentils, and a classic tempering. A simple, comforting meal perfect for lunchboxes or a quick dinner.
Serving size: 1 cup

A classic South Indian potato fry that's spicy, savory, and incredibly comforting. Cubed potatoes are tossed in a fragrant tempering of spices, making it the perfect side for sambar or rasam rice.
Serving size: 1 cup


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Aromatic Thengai Sadam with perfectly spiced potato curry – an energy-giving meal that's pure delight!
This tamil dish is perfect for dinner. With 657.88 calories and 12.4g of protein per serving, it's a high-fiber option for your meal plan.
Prepare the rice. Make sure the cooked rice is cooled down and each grain is separate. You can fluff it with a fork and spread it on a plate to cool faster.
Make the tempering.
Add the freshly grated coconut to the pan. Sauté for 1-2 minutes on low heat until it becomes fragrant. Do not let it brown, as this will change the flavor.
Add the cooked rice and salt to the pan. Gently mix everything together until the tempering and coconut are evenly distributed through the rice. Be careful not to break the rice grains.
Cook for another 2 minutes on low heat, allowing the flavors to meld. Garnish with freshly chopped coriander leaves and serve warm.
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
Sauté Onions and Potatoes
Add Spices and Roast
Garnish and Serve