Lemon Rice Recipe: Can cooking be this simpler? That would be the first impression one gets when preparing lemon rice. The real flavour and taste of lemon rice lies in packing it in banana leaf. It comes under the Kattu saadhum/choru category where we pack rice for long distance travel. I still remember, how my uncle used to pack lemon rice in banana leaf and newspaper when we return from our granny place. Its almost 6 hrs travel from my granny place and the food stays good & tasty. For this sweet memory, I’m emotionally attached to it, beyond the fact that lemon rice could be made in minutes.
Lemon, curry leaves & honey are three most important ingredients that’s always available in my kitchen. I use it almost everyday. Lemon rice comes handy for a quick fix cooking. It tastes best with potato stir fry or brinjal stir fry.
1 cup steamed rice
1 medium sized lemon
1 red chilly
1 green chilly
1/4 tspn turmeric powder
pinch of hing
1/2 tspn mustard seeds
1/2 tspn urad dal
1/2 tspn channa dal (optional)
few coriander leaves
1 sprig of curry leaves
salt to taste
1. Heat 2-3 tblspn oil in a pan. Add mustard seeds t0 splutter. Then add the urad dal, channa dal and saute until they turn slight brown. Then add the red chilly, curry leaves, green chilly, hing , turmeric in quick succession and switch off the stove.
2. To this add the lemon juice and salt. Mix well.
3. Pour this tempering on the steamed rice and mix well. Add 1-2 tblspn sesame oil and coriander leaves while mixing for enhanced flavour.
4. Serve along with potato/brinjal stir fry