Lemon Rice is a traditional recipe of South India. This is known as Nimbehannu Chitra Anna in Kannada, (Nimbehannu – Lemon) and Yezhumichhampazha sadam in Tamil (Yezhumichhampazham – Lemon).
Ingredients:
Rice – 1 cup
Lemon – 2 or Concentrate Lemon juice – 3 table spoon
Oil – 1 tablespoon
Mustard seeds – 2 teaspoon
Urud Dal – 2 table spoon
Turmeric powder
Curry leaves
Asafoetida powder
Green chillis – 3
Salt
Ghee fried Cashews for garnishing.
Method:
Cook Rice, Separate Grains and keep it aside.
Assemble all the ingredients in front of you
Heat oil in a large kadai. Add the Mustard seeds, when it starts to sputter, add the Urud Dal. When the Dal turns light brown. Add the Green chillis, Asafoetida, Curry leaves and Turmeric Powder and turn off the heat completely. Immediately, add lemon juice (readymade or from fresh lemon) and add the salt. Stir well. Now mix the rice gently in the seasoning until the rice content turns yellow. (Taste the rice, and adjust the lemon and salt according to your taste.) Mix well for equal distribution of the seasoning and garnish with Cashews. Serve warm. Many ingredients, but takes very less time to prepare.
