Lemon rice is popular variety rice from South India in which steamed rice is flavoured with lemon giving an amazing tangy flavour and seasoned with ginger for the aroma.
It is one of my favourite takeaway meals. It tastes good with friums and pickle.
7 reviews, 4.71/5
|Salt||enough to taste|
|Turmeric||¼ tea sp|
|Oil||2 tb sp|
|Curry leaves||7 nos|
|Green chilli||1 no|
|Water||2 ½ cup|
|Ginger chopped||1 ½ tea sp|
|Coriander leaves||2 tb sp|
|Lemon juice||from 1 lemon|
|Peanuts||1 ½ tb sp|
|Salted Curd Chillies||2 nos|
In a pressure cooker add 1 cup of raw rice (Sona Masuri) and add 2 ½ cups of water and salt. Keep the flame in medium and cook the rice for about 10 minutes or 2 to 3 whistles.
Chop onion, coriander leaves, Green chillies and Ginger, keep them aside.
Heat a kadai , pour and heat oil. To it add mustards and wait for it to pop. You may also add urad dal at this stage and wait for the urad dal to become golden. As it fry add green chillies, chopped ginger and curry leaves.
To it add salted curd chillies and peanuts. sauté until the raw smell goes , without burning them.
Now add Turmeric and asafoetida powder to it.
To this add chopped onions and fry them until they turn golden brown.
Switch the flame to low and to this add cooked rice and stir gently until it get mixed.
Turn off the stove and add lemon juice and coriander leaves, mix well.
Serve hot with friums and pickle.
Stage 1-steamed rice
Stage 2-chopped vegetables and spices
Stage 3- popped mustard with green chillies, curry leaves and ginger in hot oil
Stage4-peanuts and dried curd chillies added
Stage 5- Turmeric and asafoetida powder added
Stage 6-fried onions
Stage 7- steamed rice added
Stage 8-Mixed rice with lemon juice and coriander leaves added
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