Lemon Rice – A South Indian Delight
The roasted peanuts and urad dhal make every bite crunchy and lovely curry leaves infuse an earthly flavour in every bite. The addition of asafoetida, ginger and green chillies leaves me with the burst of lovely taste in my mouth. Being greatly influenced by Giada, an Italian cook, I ended up adding lemon zest to this rice. Trust me, I felt nice about its addition and the taste was awesome.
- 2 cups cooked rice – Cold
- 2 tsp lemon zest
- 2 lemon (yellow) – juice
- 1 inch ginger – chopped
- 3 green chillies – slit
- 1-2 tsp asafoetida
- 10-12 curry leaves
- 2 tsp mustard seeds
- 1/2 tbsp urad dhal
- 1/2 tbsp peanuts
- 1/4 tbsp cashewnuts (optional)
- 3 tsp turmeric powder
- 1/2 tbsp oil
Heat oil in a kadai. Once they get heated up, throw in the mustard and let it splutter. Then add the urad dhal, ginger,asafoetida, curry leaves, green chillies and saute for couple of minutes.
Now add the peanuts and cashewnuts and cook for 10 minutes on medium flame.
Add the turmeric powder, salt and lemon zest and give a complete mix. Cook till the raw smell disappears.
Turn the flame off and squeeze the lemons. Check for salt.
Add the cold rice and mix well.
Serve warm with chips/ any vegetable fry/ egg curry /dry chicken curry.