Refreshing Lemon Rice Recipe
Ingredients
| 1 1/2 cups rice, picked washed and soaked in 3 cups water | ||
| 7-8 curry leaves, washed and torn up | ||
| Cooking oil | 1/2 Cup (16 tbs) | |
| Unsalted peanuts | 2 Tablespoon | |
| 2 whole red chillies a pinch of asafoetida | ||
| Mustard seeds | 1 Teaspoon | |
| Black gram | 2 Teaspoon | |
| 1 teaspoon rice, picked | ||
| A few green chillies (opt) deseeded and sliced | ||
| 3/4 teaspoon turmeric powder juice of 4 limes | ||
| Raisins | 1 Tablespoon | |
| Grated coconut | 1 Tablespoon | |
| Salt | To Taste | |
Directions
1 Boil the rice and keep aside.
2 While the rice is cooking, heat the oil and fry the peanuts till golden brown.
Remove from the oil and keep aside.
3 Take out and strain the excess oil, leaving only 3-4 tablespoons in the pan.
In the same oil, drop the red chillies. When they start to darken, add the asafoetida.
4 After another second, add the mustard seeds, gram and rice.
5 As soon as the seeds stop spluttering, add the rest of the ingredients.
Be careful the lime juice will splutter as soon as you add it but will subside in a few seconds.
6 Fluff up the rice and add to the ingredients in the pan. Stir well to coat evenly.
Add the peanuts.
7 Garnish with the fresh coconut if using.
2 While the rice is cooking, heat the oil and fry the peanuts till golden brown.
Remove from the oil and keep aside.
3 Take out and strain the excess oil, leaving only 3-4 tablespoons in the pan.
In the same oil, drop the red chillies. When they start to darken, add the asafoetida.
4 After another second, add the mustard seeds, gram and rice.
5 As soon as the seeds stop spluttering, add the rest of the ingredients.
Be careful the lime juice will splutter as soon as you add it but will subside in a few seconds.
6 Fluff up the rice and add to the ingredients in the pan. Stir well to coat evenly.
Add the peanuts.
7 Garnish with the fresh coconut if using.
Chef
