Lemon Rice

Lemon Rice, an authentic recipe from South India which is an easy recipe that can be prepared in a jiffy.  If you have boiled rice sitting in the fridge and don't want them to wasted, this could be one of the quick and easy option to use them and serve it with raita or eat as is.

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A while back we had lemon rice as prasad (offering) from Sai Baba mandir.  My daughter wanted to try it and she just loved it. Since then she has been asking me to make it and I am not getting a chance or didn't have all the ingredients.   Finally, today I made it and my daughter was so happy and loved it.  She loved it so much that she took it for lunch to school too.

Ingredients:

  • 2 cups boiled rice (used basmati)
  • 1 inch ginger, chopped
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 8-10 curry leaves
  • pinch of asafoetida
  • 2-3 tsp raw peanuts
  • 1 tsp cashewnuts
  • 2-3 whole red chilies
  • juice of 2 lemons or taste
  • 1 green chili, chopped
  • 3/4 tsp turmeric
  • salt to taste
  • 1 tbsp olive oil
  • chopped cilantro

Directions:

Boil the rice in a pot draining the water when done if you don't have the rice pre-cooked.  I did have rice that I had boiled this morning for my son, so I did boil extra.

In a kadhai, heat the olive oil. Roast the peanuts and cashews and take them out and set aside.  In the same kadhai,  add, asafoetida, mustard seeds and let it crackle then add urad and chana dal.  Stir for a couple of minutes.  At this time, you can add red dry chilies and curry leaves.  Stir for an additional couple of minutes and add ginger, green chili.

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Now add salt, turmeric powder and lemon juice. Let it cook for a minute so that raw smell of turmeric vanishes.  Add the boiled rice and mix well.  After mixing the rice completely, put in the roasted peanuts and cashews and give it a quick mix.

DSC_4371Covered it with the lid and let it sit on a low heat for 3-5 minutes.  Garnish it with cilantro.

DSC_4376 copyServe it hot with your choice of raita or just like that.

I am taking this healthy salad to Angie’s Fiesta Friday #108 . Hosted by Angie and this time the co-hosts are Suzanne @ apuginthekitchen and Zeba @ Food for the soul

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you.

Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!

 

5.0 from 1 reviews
Lemon Rice
 
Prep time
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Lemon Rice, an authentic South Indian dish that can be prepared in a jiffy specially on those busy week days.
Author:
Recipe type: Rice
Cuisine: Indian
Serves: 3
Ingredients
  • 2 cups boiled rice (used basmati)
  • 1 inch ginger, chopped
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 8-10 curry leaves
  • pinch of asafoetida
  • 2-3 tsp raw peanuts
  • 1 tsp cashewnuts
  • 2-3 whole red chilies
  • juice of 2 lemons or taste
  • 1 green chili, chopped
  • ¾ tsp turmeric
  • salt to taste
  • 1 tbsp olive oil
  • chopped cilantro
Instructions
  1. Boil the rice in a pot draining the water when done if you don't have the rice pre-cooked. I did have rice that I had boiled this morning for my son, so I did boil extra.
  2. In a kadhai, heat the olive oil. Roast the peanuts and cashews and take them out and set aside. In the same kadhai, add, asafoetida, mustard seeds and let it crackle then add urad and chana dal. Stir for a couple of minutes. At this time, you can add red dry chilies and curry leaves. Stir for an additional couple of minutes and add ginger, green chili.
  3. Now add salt, turmeric powder and lemon juice. Let it cook for a minute so that raw smell of turmeric vanishes. Add the boiled rice and mix well. After mixing the rice completely, put in the roasted peanuts and cashews and give it a quick mix. Covered it with the lid and let it sit on a low heat for 3-5 minutes. Garnish it with cilantro.

 

 

 

 

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