The menu includes,
- Sakkarai pongal
- Puliyodarai
- Thengai sadam
- Peanut rice
- Aviyal
- Ulundu vadai
- Curd rice
Method:
- For this menu, nothing needs to be super hot while serving except the vadais. So to make this lunch menu, cook rice in the morning and spread it on a wide plate for puliyodarai, thengai sadam, and peanut rice. For curd rice mash the rice and keep.
- Soak urad dal for vadai for an hour.
- Keep the pulikaichal ready before the day itself.
- While the urad is getting soaked chop the veggies for aviyal and in a separate cooker keep the rice and moong dal for sakkarai pongal.
- Make the aviyal and while the veggies are cooking grind the urad dal for vada. Keep the batter in the refrigerator. Do not add salt.
- Grind the coconut mixture for aviyal and finish making it and keep it aside. Now start seasoning for peanut rice, curd rice, and peanut rice. Mix the pulikaichal for puliyodarai.
- Now all the rice varieties are ready. Keep the curd rice in the refrigerator.
- Keep the jaggery in a pan and start making sakkarai pongal.
- If planning to fry appalam, do it just before making vadais.
- Before you serve lunch, start making vadais.
- The entire process is so easy to make. Today I made this spread for our lunch.
Also check out other no onion garlic rice varieties for aadi 18
- Curry leaves rice
- Thakkali sadam
- Kadugu sadam
- Ulundogarai 
- Kalyana puliodarai
- Ellu sadam
- Millet curd rice 
- Paal sakkarai pongal
- Kothamali sadam
- Thenga manga pattani sadam
- Raw mango Pulihora
- Green apple puliyodarai
- Narthangai sadam
- Samba sadam
- Curd Quinoa 
