Lemon Rice

Lemon rice is an easy to prepare variety rice which is ideal for travel and lunch box. It can be prepared very quickly and even beginners can try with ease. It goes well with a simple stir fry or kootu variety or even just with pappad or vadam.

Lemon Rice Recipe

Serves  :  3 people

Ingredients

• Rice  -  1 cup
• Lemon  -  1/2 of a big sized lemon or 1 small lemon (use according to the size and tanginess of the lemon)
• Salt  -  as required
• Gingelly Oil  -  2 1/2 tbsp

To temper

• Mustard  -  1 tsp
• Urad dal  -  1 tsp
• Channa dal  -  1 tsp
• Peanuts  -  7 to 8(optional) 
• Cashew nuts  -  3 to 4(optional) 
• Green chilly  -  2 to 3 small chillies or as per the spice level
• Turmeric powder  -  1 tsp 
• Curry leaves  -  a sprig
• Asfoetida  -  2 generous pinches
• Ginger  -  a small piece, grated(optional) 

Method

1. Wash and pressure cook rice such that the grains are separate.
2. Allow it to cool down by spreading it in a plate. Add 1/2 tbsp of oil so that the the rice grains don't stick to each other.
3. Squeeze lemon juice in a cup, add salt to it. Once rice is cooled down, add the lemon juice to rice .
4. Heat a pan and add 2 tbsp oil. Once it heats up, temper with all items mentioned under "To temper". 
5. Once the dals and nuts turn golden brown, add the tempered items to the cooked rice and fluff it gently.
6. If required, add more salt and lemon juice.
7. Serve with any stir fry curry or kootu or simply with vadam or appalam.
8. After preparing the rice, give some standing time so that the taste is best.

Notes

• Use gingelly oil for the perfect flavour.
• Do not add lemon when the rice is hot, as it will taste bitter.
• You can use both green and red chillies if you prefer.
• Adding peanuts and cashew nuts is optional, but it provides a nice crunch to the rice.