A simple lemon rice with mango pickle and pappadam can be a heavenly combination. Simple and easy. A quick lunch fix. It can be prepared even with leftover cooked rice.
Ingredients
- Cooked rice - 250 gms
- Lemon extract from 1 big lemon - 5 tbsp
- Fried peanuts - 1 tsp (optional)
- Sesame oil / any cooking oil - 1-2 tsp
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Chana dal / Pottukadalai - 1 tsp
- Kadala paruppu / Bengal gram - 1 tsp
- Curry leaves - 1 sprig
- Green chillies - 4 slit lengthwise
- Red chillies - 1 or 2 (suit your spice level)
- Cumin/ Jeera - 1tsp
- Ginger - 1/2 tsp finely chopped
- Turmeric powder - 1/4th tsp
- Salt - as per taste
- Coriander leaves - 4 tsp finely chopped (optional)
Preparation
- Cook rice and spread it on a plate keep it ready. You can use leftover rice as well. Do not cook it mushy and water. Make sure the rice is fluffy and little dry. Extract juice from the lemon, add the turmeric powder and salt required for the dish and keep it aside.
- Take a deep frying pan, pour sesame oil and when hot add mustard, Jeera, urad dal, Bengal gram, chana dal one by one and fry for a minute until it is light brown.
- Now add the finely chopped ginger, curry leaves, green chillies and red chillies and fry for a minute. Now add the lemon juice and switch off after 30 seconds. Do not let it boil.
- Take the rice and mix it thoroughly without mashing the rice. Garnish with fried peanuts and coriander leaves (optional). Serve with pappadam and/or pickle.
- Lemon extract
Related articles
- Jeera (Cumin) Rice (momadefood.wordpress.com)
- Nutritious Urad Dal Curry with Brown Rice (weightloss.answers.com)
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