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Refreshing Lemon Rice

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Anonymous (not verified)
Ingredients
  Rice 1 1⁄2 Cup (24 tbs), picked washed and soaked in 3 cups water
  Curry leaves 8 , washed and torn up
  Cooking oil 1⁄2 Cup (8 tbs)
  Unsalted peanuts 2 Tablespoon
  Whole red chillies 2
  Asafoetida 1 Pinch
  Mustard seeds 1 Teaspoon
  Black gram 2 Teaspoon
  Rice 1 Teaspoon, picked
  Green chillies 2 , deseeded and sliced
  Turmeric powder 3⁄4 Teaspoon
  Raisins 1 Tablespoon
  Grated fresh coconut 1 Tablespoon
  Salt To Taste
Directions

1 Boil the rice and keep aside.
2 While the rice is cooking, heat the oil and fry the peanuts till golden brown.
Remove from the oil and keep aside.
3 Take out and strain the excess oil, leaving only 3-4 tablespoons in the pan.
In the same oil, drop the red chillies. When they start to darken, add the asafoetida.
4 After another second, add the mustard seeds, gram and rice.
5 As soon as the seeds stop spluttering, add the rest of the ingredients.
Be careful the lime juice will splutter as soon as you add it but will subside in a few seconds.
6 Fluff up the rice and add to the ingredients in the pan. Stir well to coat evenly.
Add the peanuts.
7 Garnish with the fresh coconut if using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Rice
Servings: 
4

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