How To Make South Indian Style Lemon Rice Recipe
This recipe is easy and quick to make in a few minutes with available ingredients in the pantry. Just a lemon or two is sufficient to make this soul food meal.
Equipment
Heavy Bottom Vessel
Ingredients
- 1 cup Rice
- 1½ lemon (medium size)
- 3 green chillies
- ½ teaspoon mustard seeds
- 1½ tablespoon urad dal
- 1½ tablespoon channa dal (Bengal gram)
- ½ teaspoon Asafoetida
- 3 tablespoon oil (gingely oil)
- ¼ teaspoon turmeric powder
- ½ teaspoon Salt (to taste)
- 1 sprig curry leaves
- coriander leaves (for garnish)
Instructions
- Pressure cook rice with sufficient water and keep it aside. In a heavy bottom pan or vessel add oil on a medium heat. To it add mustard seed, urad dal and channa dal and let it pop. Wait until the dals turns golden brown.
- Now add Asafoetida, green chillies and curry leaves and saute for a few seconds.
- Now add freshly squeezed lemon juice, turmeric powder and salt to taste to the oil mixture and switch off the flame. Gently stir the mixture until everything is completely mixed.
- Add cooked rice( leftover or freshly cooked) to the mixture and mix gently until the seasoning is coated well on the rice.
- Finally, garnish with fresh coriander leaves and is ready to serve with any chips or vegetable fries or can eat as it is.
Notes
You can use leftover or freshly cooked rice. Cook rice not mushy but to perfection, so when mixing up, it should be perfect individual grains.
You can add more lemon juice according to your palate preference.
You can make this lemon mixture ahead of time and store it in an airtight container for up to two to three weeks.
Any nuts can be added to the rice. Fry the nuts and mix up with rice before serving.
Nutrition
Serving: 1peopleCalories: 403.8kcalCarbohydrates: 61.6gProtein: 6.9gFat: 14.9gSaturated Fat: 1.2gTrans Fat: 0.1gSodium: 542.3mgPotassium: 155.6mgFiber: 5.4gSugar: 3gVitamin A: 38.5IUVitamin C: 47.8mgCalcium: 42.7mgIron: 1.6mg
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