Learn how to make the easiest one pot meal from southern India- "Lemon Rice" with easy to follow step by step instructions.
Last Sunday, after being dead tired of my marathon baking sessions, i decided to cook a light weight refreshing meal for lunch. If you have pre-cooked rice, Lemon Rice gets ready in under 10 minutes.
This recipe is inspired from my PG(Paying Guest) Aunty. While i used to live in Chennai after my training period, this lady used to cook meals for us(me & my roommates). All this while, i had no clue what a Variety Rice was!!
Apparently people in Chennai have so many fancy dishes out of rice.
Unlike other PG's, our Aunty was one of the best cooks ever. Till this date, i remember every single dish she made for us and this lemon rice is one among st them. On weekends while we lazed around, she would make these and give us. And then her snacks, tea, everything about her cooking was magical.
Cooked Rice- 4 cups
Curry leaves -(4-5)
Urad Dal- 1 tsp
Turmeric Powder- 1tsp
Water- 1/4th cup
Lemon Juice-1 whole
Salt- as needed
Add salt in cooked rice and keep aside. Heat Ghee and Oil in a heavy bottom pan. Crackle mustard seeds, urad dal. Add hing, curry leaves, red chilies, peanuts. Roast on a low flame till peanuts are cooked. Add turmeric powder and saute for a minute till the raw smell of turmeric powder subsides. Add water and allow it to come to boil. Turn off the flame. Now add the lemon juice and mix with cooked rice. Serve hot with pickle.
1. You can add either more or less lemon juice as per your liking.
2. Same goes with the turmeric powder depending upon the color you like the rice to be.
3. This rice stays fresh at room temperature for 1-2 days as i remember often taking them for our long distance train journeys.
4. Hing is easily available at Indian Stores.
5. Make this vegan by skipping ghee and only using oil.
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