Rice Mixes

Lemon rice, called chitranna in Karnataka and elumichai sadam in Tamil Nadu, is cooked rice tossed in a tempering of mustard seeds, chana dal, urad dal, peanuts, curry leaves, green chilli and turmeric, finished with lemon juice. Tomato rice, thakkali sadam, is rice cooked or mixed with a thick, tangy tomato masala. Both are made for travel, picnics, temple offerings and lunchboxes because they taste good at room temperature and keep well through the day.

A rice mix is the prepared tempering or masala in a jar or pouch, cooked in oil with the spices, lentils and curry leaves already in it. You simply mix it with plain boiled rice, a spoonful at a time, until the colour and taste are right. Sona masoori or ponni rice gives the most authentic texture, but leftover basmati works too. A single jar makes several meals, which is why they are so popular with students and busy families.

Spread the rice on a plate to cool slightly before mixing, so the grains stay separate and do not turn mushy. For extra crunch, add a handful of roasted peanuts or cashews. Once opened, always use a dry spoon and keep the jar in the fridge. Browse more under instant mixes, including dosa and idli mix and upma and vada mix, pick up sona masoori rice, or try a dry rice mix powder for puliyodharai.