Lemon Rice

Name: Lemon Rice
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

Lemon rice is a specialty of the South Indian coastal state of Tamil Nadu.

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

Steps

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.

More recipes with rice, mustard seed, sesame oil, split peas, peanuts, asafoetida, chile peppers, curry leaves, lemon or turmeric

Adapted from “Lemon Rice” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.