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By Contents Chicken Lamb Pork River Fish Sea Fish Green Vegetables Potato Tomato Mushroom Fruits Flour Gram Flour Cottage Cheese Rice Black Gram By Region North India South India East India West India Far East South East Continental Mughlai | home > cooking >South India >Main Course Lemon Rice Serves 3 Preperation Time 25 Minutes Contents Rice Ingredients 1 ½ cups of rice Salt to taste 2 tblspns of oil/ghee A pinch of asafoetida 2 dried red chillies 1 tblspn of split black gram (urad dal) 1 tblspn of split gram (chana dal) ½ tspn of fenugreek seeds (methi seeds) ½ cup of peanuts ½ tspn of mustard seeds (optional) 10-12 of curry leaves 3 tblspns of lemon juice ½ tspn of turmeric powder 1 tblspn of grated fresh coconut (optional) Recipe Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside. Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown. Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice. Garnish with grated coconut. You can use roasted or fried peanuts for this recipe. BACK SUGGEST A RECIPE TOP |
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