Lemon Rice ( a Dish from Southern India )
"I have had this recipe for a long time now, so, I dont know where it comes from. But, I can describe it as unbelievably easy and unbelievably easy. I use dessicated coconut because that's what I have on hand usually.
Also, you could omit the curry leaves and asafoetida if you are unable to find them or have them on hand. It will impact the taste, but the rice still would taste good."
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
- 2 cups cooled cooked rice (using basmati rice would definitely be a plus)
- 2 green chilies
- 1 stalk curry leaf
- 1 cup onion, finely chopped
- 1 tablespoon grated fresh coconut
- 1⁄2 tablespoon cilantro, finely chopped
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon mustard seeds
- 1⁄4 teaspoon Urad Dal (optional)
- 1⁄4 teaspoon turmeric powder
- 2 -3 pinches asafoetida powder
- salt
- 1⁄2 lemon, juice of
- 1 tablespoon oil
directions
- Heat oil, add seeds, and dal. Allow to splutter.
- Add green chillies, curry leaves, onions, asafoetida
- Cook till onions are light pink.
- Add rice, turmeric, salt, lemon, coriander, coconut.
- Stir gently till well mixed.
- Cover and simmer till steaming hot.
- Serve hot.
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Reviews
-
This is one of our favourite rice dishes. I had this a few days back and enjoy it so much :)
RECIPE SUBMITTED BY
An Indian living in the US for the past couple of years.
A full time graduate student.
Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).
