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Lemon Rice

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

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

Source revision: Revision 4615196

License: CC BY-SA 4.0 · Wikibooks contributors

#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
Drink Side

Ingredients

Scale
  • 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.

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