Well, title says ‘Regular’ only because South Indian lunch/dinner is mostly rice, vegetables and a gravy/stew/soup with lentils. But the non-regular part of the plate was the way in which my husband served himself…looks modern and pulled together like an entree served at an upscale restaurant!
This plate has rice (basmati), spinach cooked with spices (cumin, black pepper, coconut, dried red chili all roasted and ground in spice jar) and made creamy ( without cream) by adding cooked moong daal, and kozhambu (spicy sauce) made with tamarind, madras sambar powder and baby onions (tastes divine in kozhambu) topped with potato chips.
Our Veggie Eats 