South Indian rice-based lunch meals paired with their ideal side dishes

South Indian rice-based lunch meals paired with their ideal side dishes

### 1. **Sambar Rice with Poriyal**

 - ****Sambar Rice**:

                              A wholesome and comforting dish made by mixing rice with sambar (a lentil and vegetable stew). It’s a staple in South Indian homes.

 - **Key Ingredients:**

                                 Rice, toor dal (pigeon peas), tamarind, mixed vegetables (like drumsticks, carrots, pumpkin), sambar powder, mustard seeds, curry leaves, and ghee.

 - ****Poriyal**: 

                             A dry vegetable stir-fry, often made with beans, cabbage, or carrots, flavored with mustard seeds, curry leaves, and grated coconut.

  - **Key Ingredients:** 

                             Vegetables (like green beans or cabbage), mustard seeds, urad dal, dry red chilies, curry leaves, grated coconut, and turmeric.

### 2. **Curd Rice with Pickles and Papad**

   - ****Curd Rice**:

                                A cooling and soothing dish made with cooked rice and yogurt, seasoned with mustard seeds, curry leaves, ginger, and sometimes grated cucumber or carrots.

  - **Key Ingredients:**

                              Cooked rice, yogurt, mustard seeds, curry leaves, ginger, green chilies, and salt.

 -**Pickles and Papad**:

                             Curd rice is often served with spicy pickles (like mango or lime pickle) and crispy papad (thin, crispy lentil wafers) to add a burst of flavor and texture.

### 3. **Lemon Rice with Potato Fry**

   - ****Lemon Rice**:

                              A tangy and fragrant rice dish flavored with lemon juice, turmeric, and tempered with mustard seeds, peanuts, and curry leaves. It’s a popular dish, especially for lunch boxes.

  - **Key Ingredients:**

                     Rice, lemon juice, turmeric, mustard seeds, peanuts, green chilies, curry leaves, and asafoetida.

 - **Potato Fry (Urulai Kizhangu Varuval)**: 

                                        A crispy and spicy side dish made with sliced or cubed potatoes, sautéed with spices like red chili powder, turmeric, and mustard seeds.

   - **Key Ingredients:**

                                     Potatoes, mustard seeds, turmeric, red chili powder, curry leaves, and oil.

### 4. **Rasam Rice with Thoran**

   - ****Rasam Rice**:

                                   A simple and flavorful dish where rice is mixed with rasam, a thin, tangy, and spicy soup made with tamarind, tomatoes, and spices. It’s often eaten as the second course in a South Indian meal.

- **Key Ingredients:**

                                Rice, tamarind, tomatoes, black pepper, cumin, garlic, mustard seeds, curry leaves, and asafoetida.

 -**Thoran**

                           A dry vegetable dish from Kerala, made with finely chopped vegetables like cabbage or spinach, stir-fried with grated coconut, green chilies, and curry leaves.

   - **Key Ingredients:**

                                Vegetables (like cabbage or spinach), grated coconut, green chilies, mustard seeds, curry leaves, and turmeric.

### 5. **Coconut Rice with Avial**

   - ****Coconut Rice**: 

                                A fragrant rice dish made by mixing cooked rice with grated coconut, green chilies, and tempered with mustard seeds and curry leaves. It’s a light and flavorful meal.

 - **Key Ingredients:** 

                       Rice, grated coconut, green chilies, mustard seeds, curry leaves, cashews, and ghee or oil.

  -**Avial**:

  A mixed vegetable curry in a coconut and yogurt base, seasoned with curry leaves and coconut oil. It’s a traditional dish from Kerala, often served during festivals and feasts.

 - **Key Ingredients:**

                           Mixed vegetables (like carrots, beans, drumsticks, yam), grated coconut, yogurt, green chilies, curry leaves, and coconut oil.

These meals provide a balanced combination of carbohydrates, proteins, and vegetables, making them both nutritious and satisfying. They also highlight the diverse flavors and textures that are characteristic of South Indian cuisine.