Friday, October 25, 2013

Lemon Rice

Hey this one is one of my favorite variety rice.. this reminds me of my school days when I used to take Lemon Rice to school in Lunch Box and it is finished by my friends in no time.. whether hot or cold.. this is always a tummy filler...


Cooked Rice - 2 cups
Lemon - Juice extracted from 1 lemon
For tempering:
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Cashews - 4 to 5 ( broken into pieces)
Asafoetida - a generous pinch  
Green Chillies - 2 (cut into slits)
Red Dried Chillies -  2
Ground nuts - 10 to 12  
Curry Leaves - 1 sprig Coriander Leaves for garnish 
Turmeric Powder - 1/2 tsp  
Oil - 2 tbsp


  1. Heat oil in kadai, add mustard seeds. Once it splutters, add Channa Dal, Urad Dal, green & red chillies, cashews and ground nuts.
  2. Once the dals, ground nuts & cashews turn brown, add curry leaves, asafoetida and turmeric powder.
  3. Pour this tempering over warm cooked rice (in a wide bowl).
  4. Add salt and lemon juice & mix till the rice is thoroughly mixed.
  5. Garnish with coriander leaves & serve hot with chips.

  • You may used preserved lemon juice as well. But the lemon rice tastes best with freshly squeezed lemon juice.
  • Try using Basmati Rice, it will taste even better.

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