September 18, 2018

Lemon rice or lime rice? It's still delicious

Lemon rice

I am finding it's hard to come back to regular blogging after taking a break. The time is taken up by other things - taking kids to their appointments, work, laundry, you name it.

But that doesn't mean that I am not cooking, or am not as excited when I try a new recipe. Slowly, but surely I am making my way back here.

For Ganesh chaturthi this year, we had some friends over to make for modaks and idlis. There was lemon rice, coconut rice, sambar, bhaji, chutney, fried stuffed anaheim peppers and vermicelli payasam to go with it.

My MIL makes the best lemon rice. She makes it whenever she is visiting and this time I made it using her recipe. I didn't have lemons so I substituted lime. It turned out great.

It is a staple around festivals so I am noting it here. I haven't added any nuts, but some peanuts or cashews also taste great in it.

2 cups rice
Juice from 21/2 lemons/limes

For tempering:
1/2 tspoon turmeric powder
1 tspoon mustard seeds
1/4 tspoon asafoetida (hing)
1 red chilli
1 green chilli
1 tbspoon chana dal
1 tbspoon urad dal
handful of curry leaves
salt to taste
2 tbspoon oil

Lemon rice  
Cook rice till it is just done. I just cook it on stovetop and check till it is done. Drain and spread the on a plate or tray to dry and cool.

In a separate bowl,  mix the lemon juice with some salt and 1/4 tspoon of turmeric powder. Then slowly add it to the rice and mix it.

Then heat the oil in a wok or karai. The wok helps mix the rice with the rest of the ingredients. Once the oil it hot, add in the asafoetida, then the mustard seeds. When they start popping, add the chana and urad dal.

Then add the red and green chilis, the rest of the turmeric powder, salt and last the curry leaves.

Now time to add in the rice slowly, a little at a time and mixing it with the rest of the ingredients.

Once it's all mixed in take it off the heat.

Lemon rice It's ready to serve.

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