Lemon Rice 1
A vibrant South Indian rice dish infused with tangy lemon juice, aromatic spices, and crunchy nuts, offering a refreshing and flavorful meal.
Ingredients
- ½ cup long-grain rice
- 2½ cups water
- 1 tsp salt
- 3 tbsp oil or clarified butter (ghee)
- ½ cup chopped cashew nuts
- 2 tbsp split black gram (urad dal)
- 1 tsp mustard seeds
- 3 whole red chilies
- ½ tsp turmeric powder
- ⅓ cup lemon juice
- 3 tbsp chopped green coriander
- 5 tsp fresh shredded coconut
Instructions
-
Cook the Rice
- Wash the rice thoroughly and soak it in water for about 10 minutes.
- Drain the soaked rice and keep aside.
- Bring 2½ cups of water to a boil in a heavy-bottomed pan.
- Add rice, salt, and ½ tbsp of oil.
- Cover tightly, reduce heat to low, and let it simmer undisturbed until the rice turns fluffy and the water is completely absorbed.
- Once done, keep the cooked rice aside to cool slightly.
-
Prepare the Cashew Nut Garnish
- Heat the remaining oil (or ghee) in a small pan over medium flame.
- Add chopped cashew nuts and stir-fry until they turn golden brown.
- Remove from heat and spoon the fried cashew nuts over the cooked rice.
- Cover the rice again briefly to retain the aroma.
-
Temper the Spices
- In the same pan, sauté the split black gram (urad dal) and mustard seeds until they begin to splutter.
- Add the whole red chilies and fry briefly until aromatic.
- Remove from heat to prevent burning.
-
Combine and Flavor
- To the tempered mixture, add turmeric powder, lemon juice, chopped coriander, and shredded coconut.
- Gently fold this mixture into the cooked rice along with the fried cashew nuts.
- Mix lightly to ensure the rice grains remain separate and well-coated with the lemon-spice blend.
-
Serve and Enjoy
- Serve the lemon rice warm, garnished with extra coriander if desired.
- Best enjoyed with plain yoghurt or papad for a complete South Indian meal.
Tip: For added flavor, try using roasted peanuts along with cashews, and use freshly squeezed lemon juice for the best tangy aroma.