Sunday, 28 August 2016

​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Lemon Rice

Lemon Rice is a delicious south Indian dish which can be easily made when in a hurry. Anybody can make lemon rice with freshly cooked rice or even with left over rice. To make a good & refreshing lemon rice, always use fresh big size lemons. Cooked rice simply tossed in a tangy tempering of spices, crunchy peanuts and plenty of lemon juice. Lemon juice gives a very tangy flavor and peanuts add crunchiness to this aromatic lemon rice.
So below is the step by step method of preparation of lemon rice.

Preparation Time : 20 mins      |      Cooking Time : 5 mins 

Ingredients :
Cooked rice1 & 1/2 cup
Lemon juice2 tbsp
Turmeric powder1/2 tsp
Mustard seeds1/2 tsp
Channa Dal1 tbsp
Green chili1-2 no.
Red chili2-3 no.
Curry leaves15-16 no.
Asafoetida1 pinch
Cashew nuts4-5 no.
Peanuts2-3 tbsp
Oil2-3 tbsp
Saltas needed
Method :
  1. Drain and spread the cooked rice on a plate or in a bowl. Cover and let the rice cool.
  2. Heat a kadai / pan, roast the cashew nuts till light brown. Remove the cashew nuts and keep aside.
  3. Now heat oil in the same pan. Add the mustard seeds and channa dal. Crackle the mustard and brown the channa dal.
  4. Then add the red chilies, green chilies and curry leaves. Fry for 12-15 seconds.
  5. Then add the peanuts and stir. Add the asafoetida and turmeric powder. Fry for 2-3 seconds.
  6. Fry everything on a low flame, so that the spices don't burn.
  7. Switch off the stove and add the lemon juice along with salt. Stir and immediately pour this mixture on the rice.
  8. Mix very well, keep the lemon rice covered for the flavors to blend for 4-5 minutes.
  9. Then serve the lemon rice with papads or coconut chutney !

Notes :
  • ​Always ensure that the rice is cooked in separate grains.
  • Any rice can be used or even do with left over rice.
  • ​Add turmeric generously. Then only the perfect color will come.
  • Adding red chillies and green chillies help a lot in flavor & spiciness.​After tempering, just switch off the stove and add lemon juice if you don’t want to loose the vitamins. You can also directly squeeze the lemon over the cooked rice.
  • Give some standing time for the lemon rice to get the tastes incorporated well.
  • Usually the tanginess should be more if taste immediately. But later it will get absorbed and taste balanced.

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