SOUTHINDIAN LEMON RICE RECIPE
- cooked rice – 3cup
- oil + ghee – 1 ½ tbsp
- mustard seeds – 1tsp
- urad dal – 1tsp
- chana dal – 1tsp
- peanuts – 2 tbsp [optional]
- green chilli chopped – 1
- red chilli – 2 broken
- curry leaves – 1 sprig
- asafoetida – a pinch
- Grated ginger – 1/2 tsp
- turmeric pwdr – ½ tsp
- fried cashew for garnishing
- finely chopped coriander leaves[optional]
- salt as per taste
- lemon juice – 2tbsp or as per the sourness [tanginess]you need
PREPARATION – Cook rice till completely done [not overcooked,grains have to be separate]or use left over rice.
- Heat oil + ghee in a pan.
- Roast the cashew and peanuts separately till golden brown, remove and keep aside.
- In same pan now add the mustard seeds + urad dal + chana dal.
- Fry till the dals become brown.
- Add the curry leaves + red chilli + grated ginger + green chilli fry for few seconds.
- Lower the flame.
- Add asafoetida + turmeric + fried peanuts and cashew.
- Off the flame.
- Add the lemon juice + salt.
- Now either pour this mixture on the cooked rice or add the cooked rice to the mixture.
- Mix well so that the rice gets coated with the mixture.
- [if the rice is hot there is no need to cook for again ,but if you are using leftover rice then cook it for 1or 2 minutes after mixing.
- Garnish with finely chopped coriander leaves.
- Cover the rice and keep aside for the rice to absorb the masala.
- Serve with pickle /papad/rice papad/egg/dry coconut chutney.
- It’s ideal for journey food.
- Peanut is optional.
- You can use any rice but it should not be over cooked.
- Leftover rice can also be used.
- Off the stove while adding the lemon juice.
- You can also add the lemon juice to the rice.
- Lemon has to be used as per the sourness you want .
- Ghee enhances the flavour.
- You can also add veges like carrot ,beans etc
- Same way same instead of rice you can used cooked sevai.
for more recipes click on the names below :-
Capsicum rice recipe
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