Sekai no Shokutaku

India / Side

Wikibooks

Lemon Rice

Lemon rice is a specialty of the South Indian coastal state of Tamil Nadu.

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • white rice, cooked white rice4 cup
  • mustard seeds1 tsp
  • sesame oil, also called til/gingely oil or NaLEnnai3 tbsp
  • split peas2 tbsp
  • peanuts, groundnuts2 tbsp
  • asafoetida, heengh/perungayum1/2 tsp
  • dried red chillies, broken into pieces3–4
  • curry leaves4–5
  • lemon, juiced; or 4 tbsp lemon concentrate2
  • turmeric powder1 tsp
  • salt3/4 tbsp

Method 6 steps

  1. Heat the oil in a pan.

  2. Add groundnuts and split-peas, and fry until golden brown.

  3. Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter.

  4. Mix in a little salt, turmeric powder and lemon concentrate.

  5. Let it boil and reduce.

  6. Remove pan from stove, add to the rice, and mix well.

Ingredients in this dish

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