Lemon Rice is a very popular dish in Karnataka and Tamil Nadu.This used to be a part of festival menus/feast. Now a days it is very common and is served in restuarants as a breakfast dish with coconut chutney. We can make this simple dish special by adding fresh peas, chopped capsicum, cashews etc. This can be a quick fix recipe when guests arrive with short notice. I normally pair it with cucumber raitha and potato wafers.
- Time for preparation below 20 minutes.
- Serves - 4
Ingredients
- Rice - 2 cups
- water - 4-5 cups
- Lemon - 1 big
- Grated coconut fresh/desiccated - 1/2 cup
- salt to taste
For seasoning
- Mustard seeds 1 tea spoon
- urad dal - 1 spoon
- channa dal - 1 spoon
- Cashew - 8 - 10
- green chilly - 3 - 4
- coriander - 3 sprigs
- curry leaves - 2 sprigs
- fenugreek powder - 1/4 teaspoon
- hing/asafoetida powder - 1 pinch
- oil for seasoning - 2 -3 spoons
Method
- Prepare plain steamed rice (get grains separate and not mushy)
- To a kadai on medium flame add oil, heat, add musrard let it splutter, add urad and channa dal roast till golden, add broken cashew pieces stir till golden, add chopped chilies, curry leaves, chopped coriander, methi powder, asafoetida. turmeric powder stir for 1 minute and close the flame.
- Spread rice in a wide shallow vessel/ big plate/basin/wide bowl
- Add coconut, salt, seasoning and squeeze lemon on the top.
- Leave it for a while and mix nicely. Lemon rice is ready to be served.
While rice is getting cooked you can get other things ready.
Rice rains must be always separate
Lemon should be squeezed on rice never on hot seasoning - it will impart bitter taste.
Methi is my favorite . So I add a pinch of methi powder. it is optional
You can add roasted peanuts instead of cashew.
Rice mixed with hand gives best results.
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