Lemon Rice
Lemon rice is a specialty of the South Indian coastal state of Tamil Nadu.
Source and licence
"Lemon Rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Rice, revision 4615196), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615196
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 cups cooked white rice
- 1 tsp mustard seeds
- 3 tbsp sesame oil (also called til/gingely oil or NaLEnnai)
- 2 tbsp split peas
- 2 tbsp groundnuts (peanuts)
- ½ tsp asafoetida (heengh/perungayum)
- 3–4 dry red chillies, broken into pieces
- 4–5 curry leaves
- 2 lemons, juiced, or 4 tbsp lemon concentrate
- 1 tsp turmeric powder
- ¾ tbsp salt
Method
- Heat the oil in a pan.
- Add groundnuts and split-peas, and fry until golden brown.
- Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter.
- Mix in a little salt, turmeric powder and lemon concentrate.
- Let it boil and reduce.
- Remove pan from stove, add to the rice, and mix well.