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Lemon Rice

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink, Side

Tags: boiled, indian, medium difficulty, recipes for curry, recipes using asafoetida, recipes using curry leaf, recipes using lemon juice, recipes using mustard seed, recipes using rice, recipes without cooking time, recipes without servings, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALemon_Rice)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALemon%20Rice&oldid=4615196

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 4 cups cooked white rice
  • 1 tsp mustard seeds
  • 3 tbsp sesame oil (also called til/gingely oil or NaLEnnai)
  • 2 tbsp split peas
  • 2 tbsp groundnuts (peanuts)
  • ½ tsp asafoetida (heengh/perungayum)
  • 3–4 dry red chillies, broken into pieces
  • 4–5 curry leaves
  • 2 lemons, juiced, or 4 tbsp lemon concentrate
  • 1 tsp turmeric powder
  • ¾ tbsp salt

Directions

  1. Heat the oil in a pan.
  2. Add groundnuts and split-peas, and fry until golden brown.
  3. Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter.
  4. Mix in a little salt, turmeric powder and lemon concentrate.
  5. Let it boil and reduce.
  6. Remove pan from stove, add to the rice, and mix well.

Notes

Add a little oil to the raw rice before cooking it. This gives it a better texture.

Serve with potato chips or pickles.

1 tsp sesame seeds can be roasted and added for more taste.