Food & Drink Magazine

How To Make Lemon Rice

By Anjana Chaturvedi @maayeka
Simple and flavourful peanut and lemon rice -a South Indian specialty
Rice is the staple diet of South India and there are so many ways of making simple but flavourful rice pilaf .Many South Indian rice preparations are very quick and made by using left over rice.
I love rice and often try different recipes to make quick and filling rice preparations.
lemon rice is a very popular south Indian preparation .It is very flavourful and can be made with either left over boiled rice or  fresh boiled rice. Its a dry preparation so a good recipe to use for lunch boxes and as a travel food.It is also offered as prashad in many south Indian temples.
If you have left over rice then it can be made in a jiffy,just a tempering of urad daal, mustard, peanuts and curry leaves are added in boiled rice and then lemon juice is added to give that tangy flavor. Addition of cashew nuts is optional.
This rice is a complete meal in itself so you don't need any accompaniment to serve with it but papad,salad and coconut chutney goes very well with this preparation .
south Indian style lemon rice
Prep time-10 min
Cooking time-15 min
Difficulty level- easy
Spice level- mild spice
Cuisine- South Indian
Type-main
INGREDIENTS-
  • Boiled rice - 2.5 cup
  • Pea nuts /moongphali - 2 tbsp
  • Lemon juice- 2 tbsp
  • Curry leaves -10
  • Green chili /hari mirch,chopped - 2 tsp
  • Ginger/adrak,chopped -1/2 tsp
  • Cooking oil - 2 tbsp
  • Mustard seeds/rai - 1.5 tsp
  • Asafoetida/hing - 1/4 tsp
  • White lentil /urad daal - 1 tsp
  • Bengal gram /chana dal - 1tbsp
  • Whole red chili /sadut laal mirch - 4
  • Cashew nuts /kaju - 12
  • Turmeric /haldi-1/2 tsp
  • Salt/namak- to taste
PROCEDURE-
  1. Heat oil in a heavy and broad bottom pan.
  2. Add peanuts and stir fry on low flame till golden in colour
  3. Drain and keep aside.
  4. Now add urad daal,chana daal and when it start's to get some color add the cashew nuts and stir
  5. When cashew start's getting a nice color then add whole red chilies,green chilies ,curry leaves and asafoetida.
  6. Add turmeric,fried peanuts,boiled rice and salt and stir to mix well.
  7. Switch off the flame and then add lemon juice and mix.
  8. Keep it covered for about 10-15 minutes so it absorbs all the flavours and the urad daal and chana daal will also become slightly soft.
Serving suggestions-Serve with salad, papad,coconut chutney or tomato chutney
Check some more rice recipes-

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