Tuesday, February 3, 2009

Lemon Rice

This rice has a pleasant aroma. Can be packed for lunch.


Raw rice - 1cup Lemon - 1 large Green chillies - 2 Curry leaves - a few Bengal Gram dal - 1 tea spoon Mustard - 1 tea spoon Urad dal - 1 tea spoon Turmeric powder - 1/2 tea spoon Red Chilli - 1 (optional) Sunflower oil - a table spoon Asafoetida - [...]


  1. Pressure cook rice with 2 cups of water. Each grain should be separate.
  2. Heat oil in a kadai, add mustard, when it splutters add the bengal gram dal, urad dal, red chillies and add cashews after a while. Fry till golden.
  3. Add green chillies and curry leaves, fry for a moment and put off the flame.
  4. Squeeze lemon and take its juice.
  5. *Take rice in a shallow bowl, add 1 teaspoon ghee, salt, asafoetida, turmeric powder and pour the lemon juice. Add the seasoning from the kadai.
  6. Mix lightly when rice is slightly cool with a **thuduppu.

Variation :

Ginger cut it into fine pieces can be added with the seasoning. Will help in digestion.

*Adding ghee helps in separating the rice grains.

**A flat laddle used to turn dosas.

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