Lemon Rice with Curry Leaves
This flavorful and tangy, a bit crunchy rice dish is easy to make and tastes so good. Lemon juice, fried nuts, spices and fragrant herbs combined together give steamed rice an amazing spicy, tangy and nutty flavor.This vegan rice recipe is a great addition to any South Indian dish.
Ingredients:
Serves 4
- 1 cup basmati rice
- lemon juice from 2-3 lemons
- 2-3 dried red chili
- 2 green chilies
- 2 tbsp vegetable oil
- ½ tbsp black mustard seeds
- ½ tsp turmeric
- 8-10 curry leaves
- ¼ cup peanuts
- salt to taste
- 2 tbsp urad dal
- pinch of asafetida
How to make Lemon Rice with Curry Leaves:
- Rinse the rice in several changes of water and let it soak for 10 min.
- Wash the urad dal and soak as well.
- Boil the rice with turmeric and pinch of salt.
- Heat the oil in a heavy bottom pan.
- Add the mustards seeds and cook over low heat, stirring constantly for 1 minute or until they give off their aroma. Add the chilies, urad dal and peanuts. Stir for 2 minutes.
- Add rice, curry leaves, lemon juice and cook, stirring constantly for 2 minutes or until all the grains are coated.
- Add salt to taste. Serve steaming hot with any South Indian dish. It tastes great with Sambar.