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Saturday, 6 September 2014

Lemon Rice (South Indian Cuisine)

         

           A very good way to use up your left-over cooked rice. It is a very common breakfast item in South India, but can be had for lunch or dinner too. It is also offered in temples in the form of prasad. Very delicious and easy to prepare, it is often carried along while travelling and also in the lunch box  Best had with some fried or roasted papads or chips. Lemon can also be substituted with tamarind, known as tamarind rice.





  • 3 cups cooked rice
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 whole dry red chilly
  • pinch of asafoetida (hing)
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (Bengal gram)
  • 1 green chili, chopped
  • 2 tbsp. fried peanuts
  • 1/2 tsp. red chili flakes (opt)
  • few curry leaves
  • juice of half lemon or to taste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • coriander leaves to garnish


          Heat oil and temper with red chilly and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.

          Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chili flakes and fried peanuts and fry for 2 minutes on low flame. Serve, garnished with coriander leaves.




       





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