Tuesday, 14 April 2020

L - Lemon Rice Recipe #BlogchatterA2Z


Lemon rice is one of the most loved dishes in South India. It's cooked at least once a week in most households. Often eaten with rasam,  raita, or chutney.




This makes a really easy and frugal meal during Quarantine. It can be prepared with leftover rice too. A meal you can put together under 30 minutes.  With a spicy rasam, pickle and  poppadums on the side.


Ingredients



2 tbsp oil
2 tbsp peanut
2 tbsp cashew
1 tsp mustard seeds
1 tsp chana dal
1 inch ginger, finely chopped
2 chilli, finely chopped
A pinch  of asafoetida (hing)
1 sprig of curry leaves
¼ tsp turmeric powder
2 cup cooked rice
Juice of half lemon
2 tbsp finely chopped coriander
2 tbsp lemon juice

Method


1. In a large kadai roast peanut and then roast 2 cashew until it turn golden brown and crunchy.

2. Keep it aside to use further in the recipe. 

3. Take 2 tbsp  oil in the kadai and  add 1 tsp mustard seeds and 1 tsp chana dal.

4. Also add 1 inch finely chopped ginger, 2 chopped green chilli, pinch hing and few curry leaves.

5. Let it splutter on medium flame for one minute. 

6. Now add in ¼ tsp turmeric powder  and saute slightly.

7. Now add 2 cup cooked rice and salt  tsp salt.

8. Add 2 tbsp coriander and  lemon juice  and mix well.

9. Also add the peanuts and cashewnuts and garnish with coriander leaves. 

10. Now serve this delicous  lemon rice with rasam, papad or chutney.





2 comments:

  1. I just LOVE lemon rice...my mom calls it Pulihara. The best part is the tangy flavour and the crunchy roasted nuts :)

    I like to have it with Gongura pickle.

    Cheers,
    CRD

    Episode 10 in the series 'Idiosyncrasies of a Covidiot"

    JAMBOREE

    ReplyDelete
  2. Lemon rice is my go to option whenever I have leftover rice. I use chana daal and urad daal both for tadka.

    ReplyDelete

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