RCI-RC.004.0160.001
Lemon Rice
Lemon Rice is a speciality of the South Indian coastal state of Tamil Nadu.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- cooked white rice (add a little oil to the raw rice before cooking it. This gives rice a better texture)4 cups
- 1 tsp
- sesame or gingely oil ("Til" oil in Hindi3 tbsp"NaLEnnai" in Tamil, sesame oil)
- split-peas2 tbsp
- groundnuts (peanuts)2 tbsp
- asafoetida ("Heengh" in Hindi1/2 tsp"Perungayum" in Tamil)
- 3-4 unit
- 4-5 unit
- lemons squeezed or 4 tbsp lemon concentrate2 unit
- 1 tsp
- 3/4 tbsp
Method
1
Cook rice until each grain is separate and fluffy, then spread it out on a wide plate or tray to cool completely. Squeeze fresh lemon juice over the cooled rice and gently mix to coat evenly.
20 minutes
2
Sprinkle turmeric powder and salt over the lemon-coated rice and toss gently to distribute the seasoning evenly throughout.
2 minutes
3
Heat oil in a small pan or tadka ladle over medium heat until it shimmers. Add mustard seeds and allow them to splutter and pop completely.
2 minutes
4
Add the dried red chillies to the pan and fry for about 30 seconds until they darken slightly and become aromatic.
1 minutes
5
Add the fresh curry leaves to the hot oil, standing back as they will splutter vigorously. Fry for 30 seconds until they turn crisp and release their fragrance.
1 minutes
6
Immediately pour the entire hot tempering mixture over the seasoned rice. Mix thoroughly and gently so that all the aromatics are evenly incorporated without breaking the rice grains.
2 minutes
7
Taste the rice and adjust salt or lemon juice as needed. Allow the rice to rest for 5 minutes before serving so the flavors meld together.
5 minutes