Lemon Rice

This is one of my favorite South Indian rice dishes. Sometimes i do the whole thing, and sometimes i just shove some fried mustard seeds, turmeric, and lemon juice onto ordinary sensible rice. This is from Dakshin by the way.


1 cup long-graned rice
2 green chiles finely chopped
a peice of fresh ginger (1inch sq) finely chopped
3 tablespoons raw peanuts
1/4 tsp ground turmeric
juice of 2 lemons (actually i usually just use one)
coriander leaves, chopped (to garnish)

Cook the rice and set aside.

For Tempering
2 tsp oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 red chili (chili pepper) halved
1/2 asafoetida powder
a few curry leaves

Tempering: Heat oil in heavy frying pan or skillet. Add the mustard seeds, cumin seeds, halved red chili, asafoetida powder, and a few curry leaves.
When the mustard seeds start to pop'n'sputter, add the finely chopped green chilies, finely chopped ginger, and peanuts. Saute for 2-3 minutes.

Add the cooked rice, ground turmeric, and salt to taste. Mix thoroughly. Remove from heat and add the lemon juice.
Garnish with chopped coriander leaves. Serve Hot.

Posted by tapeworm on February 23, 2004 | TrackBack
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