To begin making the Chutney Podi Rice Pot Recipe, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well. 

You can also make the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder and keep it ready. 

Heat ghee in a kadai, add the mustard seeds, the urad dal, chana dal and peanuts.

Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color.

Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.

Once the dal is golden brown and roasted, add the curry leaves, slit green chillies, turmeric powder and stir for a few seconds.

Now add the fine chopped onions. Once the onions have turned transparent, add in the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder  

Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated.

Turn the heat to low, sprinkle some water and cover the pan and allow the rice to steam along with the seasoning for a couple of minutes.

Turn off the heat. After a couple of minutes, squeeze the lemon juice and give the rice a good stir. Check the salt and spice levels and adjust to suit your taste.

Garnish with chopped coriander leaves and it is ready to be served.

Serve this Chutney Podi Sadam Recipe, with Nellikai Pachadi Recipe (Amla/ Gooseberry Raita) and Ambode Recipe (Karnataka Style Masala Vada) for a weekday meal.