RECIPE: Lemon rice (South Indian)

[Guest guest]

This rice dish is usually part of a traditional-style South Indian banquet,

served with fried poppadoms or salted potato crisps, but it can also be used as

an unusual and delicious side dish with any curry. It is absurdly simple to make

once you get the ingredients.

 

LEMON RICE

Ingredients:

 

Two cups basmati rice, cooked al dente and cooled

1/2 tsp turmeric powder

1 tsp small black mustard seeds

2 tsp split yellow peas (channa dhall)

1-2 green chillies, sliced in half

Handful of cashew nuts or peanuts

2 tbsp cooking oil

Juice of two large lemons

A few curry leaves (optional)

1 tbsp chopped coriander (cilantro) for garnish

Pinch of asafoetida powder (optional)

 

 

Preparation:

 

1. Heat the oil in a large non-stick wok. Put in the mustard seeds, cover and

let them pop (about 20 seconds).

 

2. Next, add the split yellow peas, cashew nuts or peanuts, asafoetida powder

(if using), curry leaves (if using) and green chillies to the oil. Fry this,

stirring the while, till the nuts and peas turn a lovely golden brown (about two

minutes or so). Don't let it burn.

 

3. Now put in the turmeric powder, stir for a few seconds, and take the wok off

the fire. Put the cooked rice in the wok and fluff the contents with a large

fork or spook. When all the turmeric is evenly mixed with the rice, it will be a

pale yellow in colour.

 

4. To the lemon juice, add the amount of salt required and dissolve it. Pour

this on the yellow rice, and mix again. Taste the rice to ensure that the lemon

juice is adequate; if not, squeeze a little more juice. If it's too sour, add a

little more rice and mix. Garnish with the cilantro.

 

This tastes better for sitting a few hours so that the flavours can blend. It

can be had at room temperature, cold or hot (heat it in the microwave for 3

minutes).

 

Chronicles of Riddick DVD/VHS 3rd January

http://www.lycos.co.uk/entertainment/riddick/

 

 

 

 

[Guest guest]

Oh I've had this wonderful rice - truly a gem of a dish. Thanks for the recipe!

 

Best, Pat ;=)