Cookbook:Lemon Rice

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Cookbook | Ingredients | Recipes

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

Ingredients[edit | edit source]

  • 4 cups cooked white rice (add a little oil to the raw rice before cooking it. This gives rice a better texture)
  • 1 tsp mustard seeds
  • 3 tbsp sesame or gingely oil ("Til" oil in Hindi, "NaLEnnai" in Tamil, sesame oil)
  • 2 tbsp split-peas
  • 2 tbsp groundnuts (peanuts)
  • 1/2 tsp asafoetida ("Heengh" in Hindi, "Perungayum" in Tamil)
  • 3-4 dry red chillies
  • 4-5 curry leaves
  • 2 lemons squeezed or 4 tbsp lemon concentrate
  • 1 tsp turmeric powder
  • 3/4 tbsp salt

Procedure[edit | edit source]

  1. Heat the oil in a pan.
  2. Add groundnuts and split-peas, fry until golden brown.
  3. Add mustard seeds, asafoetida, curry leaves and red chillies (broken into pieces). Wait till the mustard seeds sputter.
  4. Mix a little salt, turmeric powder and lemon concentrate.
  5. Let it boil and reduce.
  6. Remove pan from stove, add to the rice and mix well.

Notes, tips, and variations[edit | edit source]

  • Serve with potato chips or pickle
  • 1 tsp sesame seeds can be roasted and added for more taste

External links[edit | edit source]