Lemon rice is very easiest to make at homes. It is a flavourful and sour rice recipe from South India. This is one of the best rice recipe from South India. It is prepared with already cooked or steamed rice and they mix this rice with a spiced lemon and peanut mixture.
Ingredients:
3 to 4 cups cooked rice (chawal)
1.5 to 2 tablespoons lemon juice or add as required
1 teaspoon mustard seeds
1 teaspoon split and skinned black gram
2 dry red chillies
1 to 2 green chillies which are chopped
12 to 15 curry leaves
1 generous pinch asafoetida
half teaspoon turmeric powder
1 tablespoon cashews ( halved or chopped)
quarter cup peanuts (optional)
2 to 3 tablespoon sesame oil
rock salt or regular salt as required
Preparation:
Take a small frying pan and heat it by pouring 1 to 2 tablespoon sesame oil. First fry the peanuts till it becomes crunchy and keep them aside.
In the same oil fry the cashew till it becomes into golden colour and keep them aside.
Now add 1 tablespoon sesame oil to the same frying pan and add those mustard seeds and fry them untill crackled and then now add the blackgram to it.
Heat it till the blackgram turns golden and then now fry everything on a low flame so that the spices may not burn heavily.
Then add the red chillies and chopped green chillies and curry leaves into the pan. Boil it till the red chillies change colour.
Switch off the flame and add the asafoetida and turmeric powder to it and mix it very well.
Now add the fried peanuts, cashews, lemon juice and salt to it and mix it thoroughly very well.
Lemon rice should be covered for the flavours and blend it for 4 to 5 minutes.
Now serve the lemon rice with papads or vadams or coconut chutney or you can just have plain lemon rice.
Ingredients:
3 to 4 cups cooked rice (chawal)
1.5 to 2 tablespoons lemon juice or add as required
1 teaspoon mustard seeds
1 teaspoon split and skinned black gram
2 dry red chillies
1 to 2 green chillies which are chopped
12 to 15 curry leaves
1 generous pinch asafoetida
half teaspoon turmeric powder
1 tablespoon cashews ( halved or chopped)
quarter cup peanuts (optional)
2 to 3 tablespoon sesame oil
rock salt or regular salt as required
Preparation:
Take a small frying pan and heat it by pouring 1 to 2 tablespoon sesame oil. First fry the peanuts till it becomes crunchy and keep them aside.
In the same oil fry the cashew till it becomes into golden colour and keep them aside.
Heat it till the blackgram turns golden and then now fry everything on a low flame so that the spices may not burn heavily.
Then add the red chillies and chopped green chillies and curry leaves into the pan. Boil it till the red chillies change colour.
Switch off the flame and add the asafoetida and turmeric powder to it and mix it very well.
Now add the fried peanuts, cashews, lemon juice and salt to it and mix it thoroughly very well.
Lemon rice should be covered for the flavours and blend it for 4 to 5 minutes.
Now serve the lemon rice with papads or vadams or coconut chutney or you can just have plain lemon rice.
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