Lemon rice is the simplest yet most popular dish in South India. It is a dish sometimes offered in several South Indian temples.
You can easily throw together this dish if you are in a hurry. You can also make it with leftover rice. Serve lemon rice with a raita (yogurt salad) and poppadums for a simple yet tasty meal.
Lemon rice is a favourite lunch box option for kids. The tanginess of the lemon imparts a special aroma and flavour to this delicacy.
Ingredients
- 2 ½ cups Cooked rice
- 2 nos. Lemon
- 1/4 tsp. Turmeric
- Salt, as required
To Temper
- 2 tbsp. Coconut oil
- 1 tsp. Mustard
- 1 tsp. Urad dal
- 1 tbsp. Chana dal
- 2-3 tbsp. Peanuts/ Cashew nuts
- 2 tbsp. Raisins
- 3 nos. Red chillies
- 4 nos. Green chillies
- 1/8 tsp. Asafoetida
- 1 sprig Curry leaves
Method
- Cook rice with water ratio 1 :2 for 3 whistles. After done, transfer to a broad bowl and add a tsp. of oil and a tsp. of salt and mix carefully once and keep aside.
- Squeeze lemon and collect the juice. Heat a kadai/ pan with oil, add mustard, once spluttered, add urad dal, chana dal, peanuts, raisins and red chillies. Fry till golden.
- Then add green chillies, curry leaves, asafoetida and turmeric. Give a quick stir and add the lemon juice. If you want you can add a tbsp of water and switch off the stove. Add salt and mix well.
- Add it to the cooled rice and mix well. Adjust salt, coconut oil as desired.
