Lemon Rice
The moment I hear the word Lemon Rice, the one thing that comes to my mind is Full Moon day when mom use to cook Coconut Rice,Lemon tree and Curd Rice with boxes of Vadams and Appalam.
It is always Good to be a kid...No responsibility at all...
Suddenly after a long gap, mom said during the last full moon that she will make mixed rice and we all will have it on the terrace under the Moonlight.
Oh god that feeling was heavenly, that I forgot to take a pic.
And as usual, Scooby you were missed.
Ok, now onto this recipe. Lemon Rice is not a very difficult dish to make however the steps to be followed are important.
Ingredients
Rice - 1 cup (Cooked)
Lemon - 1- 11/2 (Depending on the sour and size)
Mustard Seeds - 1/2 Teaspoon
Urad Dhall - 1 teaspoon
Gram Dhall - 1 teaspoon
Roasted Groundnuts - 1 Teaspoon
Asafoetida - 1 pinch
Turmeric powder - 1/2 teaspoon
Green Chillies - 1 (Finely Chopped)
Curry leaves and Coriander leaves
Method
First cook the rice with 1/2 cup less water than you usually cook the rice with. Then transfer this into a big plate and allow it to cool completely. Don't attempt to make the lemon rice until the rice is completely cooled. If you add the tadka and juice to ward or hot rice, they can turn bitter and you wont get the rice grains separately. They will become all mushy mushy and spoil the look and taste.
Now, in a tadka pan ad oil (add more than usual oil used for Tadka) splutter the mustard seeds, then add gram dhall and groundnuts and after 30 second add the urad dhall and then the green chillies and curry leaves.
Add the asafoetida and turmeric powder and switch off the flame.
To the rice add the tadka, salt and mix. Then squeeze lime and add it to the rice. Mix well and check for salt and sourness.
Garnish with coriander leaves. Enjoy with Potato Fry, Arbi Fry or Vadagam.
Note
The moment I hear the word Lemon Rice, the one thing that comes to my mind is Full Moon day when mom use to cook Coconut Rice,Lemon tree and Curd Rice with boxes of Vadams and Appalam.
It is always Good to be a kid...No responsibility at all...
Suddenly after a long gap, mom said during the last full moon that she will make mixed rice and we all will have it on the terrace under the Moonlight.
Oh god that feeling was heavenly, that I forgot to take a pic.
And as usual, Scooby you were missed.
Ok, now onto this recipe. Lemon Rice is not a very difficult dish to make however the steps to be followed are important.
Ingredients
Rice - 1 cup (Cooked)
Lemon - 1- 11/2 (Depending on the sour and size)
Mustard Seeds - 1/2 Teaspoon
Urad Dhall - 1 teaspoon
Gram Dhall - 1 teaspoon
Roasted Groundnuts - 1 Teaspoon
Asafoetida - 1 pinch
Turmeric powder - 1/2 teaspoon
Green Chillies - 1 (Finely Chopped)
Curry leaves and Coriander leaves
Method
First cook the rice with 1/2 cup less water than you usually cook the rice with. Then transfer this into a big plate and allow it to cool completely. Don't attempt to make the lemon rice until the rice is completely cooled. If you add the tadka and juice to ward or hot rice, they can turn bitter and you wont get the rice grains separately. They will become all mushy mushy and spoil the look and taste.
Now, in a tadka pan ad oil (add more than usual oil used for Tadka) splutter the mustard seeds, then add gram dhall and groundnuts and after 30 second add the urad dhall and then the green chillies and curry leaves.
Add the asafoetida and turmeric powder and switch off the flame.
To the rice add the tadka, salt and mix. Then squeeze lime and add it to the rice. Mix well and check for salt and sourness.
Garnish with coriander leaves. Enjoy with Potato Fry, Arbi Fry or Vadagam.
Note
- Allow the rice to cool off completely
- Squeeze fresh lime to the rice. Don't squeeze and keep so the juice will turn bitter.
- If you plan to squeeze the lemon, then add some salt to the juice, so it wont turn bitter.
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