Jan 11, 2011

Lemon Rice

Lemon Rice

Serves: 2

You will need

For Rice:

Silky raw rice - 1 cup ( 200 g )

Lemon juice – extract from 1 lemon ( or 1 tablespoon + 1 teaspoon )

Turmeric powder-1/2 teaspoon

Salt – 1 teaspoon / to taste


For Rice:

Cook rice in 3 cups water until done ( approximately 15 to 20 minutes ) and set aside for cooling. While cooking; care should be taken not to overcook the rice- else the grains may stick together and form a big lump. The grains should stay out separate after cooking.

For Seasoning:

Cooking oil – 1 tablespoon

Mustard seeds- 1 teaspoon

Jeera / cumin seeds- ½ teaspoon

Uras dal – ½ teaspoon

Channa dal / kadala parippu- 1 tablespoon

Curry leaves – 1 spring

Red chilly - 2 ( broken into 2 pieces )


Mix lemon juice, turmeric powder and salt together. Add to (cooked and cooled ) rice. Mix it well slowly and evenly so that the lemon and turmeric color and flavor is spread around nicely.

Heat oil in a wide kadai / frying pan and add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, red chillies and channa dal. Saute well for 5-8 minutes on a low heat until fragrant and color change in channa dal and curry leaves.

Add cooked rice. Mix well. Cover with a lid. Cook on a low heat for 5 – 8 minutes. Serve with pickle / sambar/ tomato fry / potato chips / Pringles ..

Lemon rice is easy to prepare and you can take it for picnics also. Left over cooked rice also used for making lemon rice. It’ll more attractive if you decorate with fried peanuts.

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