There are few recipes that are common in almost all housholds and Lemon rice is one. Lemon flavored rice is a classic that is loved by kids and elders alike. For me the best tasting Lemon rice was served as Prasadam during the 10 day Ganesh Chaturthi celebrations in our locality. I am yet to recreate the magic of the tangy rice served as part of festival feast.
The tangy rice is infused with aromatic roasted spices, lentils and curry leaves. There are numerous ways to spice the Lemon rice but this particular dish tastes best when kept simple and left with the Lemon to take care of the rest.
- 1 cup rice
- juice of 2 lemons
- 4 tablespoons roasted peanuts
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1½ teaspoons urid dal/ullutham paruppu/split gram dal
- 8-10 curry leaves
- 2 green chillies, slit
- 4 red chillies broken into two
- pinch of asafoetida/perungayam
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- Soak rice in water for half an hour. Drain and cook the rice until ¾ done~each grain has to be separate. Let it cool
- Heat a teaspoon of oil and roast the peanuts, set aside.
- Heat oil in a vessel, add the mustard seeds and as they begin to splutter, add the dal and allow them to turn slightly brown.
- Add curry leaves, green chillies, red chillies, asafoetida and turmeric powder all one by one. (make sure not to burn the red chillies). Add roasted peanuts, combine well and add to the cooked rice.
- Add salt and lemon juice and mix well. Serve with potato fry.
TIPS: I have used Sona Masuri. Ponni rice can also be used. The rice has to be completely cooled. I have used Idhayam (gingely) oil. I prefer Lemon rice to be tangy/sour. Adjust the juice to your family preference (taste and if needed add some more).
Serve with any curry of your choice. My husband believes that Lemon Rice and Fish Curry is the best combination after he had it at a restaurant in Florida.