Monday, April 21, 2014 3:45 AM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Indian  Tangy Lemon Rice, South Indian StyleRecipe
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Tangy Lemon Rice, South Indian StyleRecipe
  Category: Indian
  Author: Shammi, Shrewsbury, England
  Date: 9/29/2010
  Hits: 773
Ingredients:
History: This rice dish is usually part of a traditional-style South Indian banquet, but it can also be used as an unusual and delicious side dish with a main meat course. It is absurdly simple to make once you get the ingredients... which will probably be available at the ethnic foods section of a supermarket - or failing that, you will Definitely get them at any Indian food store. 
Description: Fragrant basmati rice flavored lightly with Indian spices and finished off with tangy lemon juice
Preparation time: 20 minutes
Serves: Four

Amount/Measure/Ingredient:
Two cups basmati rice, cooked al dente and cooled 
1/2 tsp turmeric powder
1 tsp brown or black mustard seeds
2 tsp split yellow peas (channa dhal)
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) 
Instructions:
1. Heat the oil in a large non-stick wok.
2. Put in the mustard seeds, cover and let them pop (about half a minute).
3. Next, add the split yellow peas, cashew nuts or peanuts, asafoetida powder (if using), curry leaves (if using) and green chillies to the oil.
4. 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.
5. Now put in the turmeric powder, stir for a few seconds, and take the wok off the fire.
6. Put the cooked rice in the wok and fluff the contents with a large fork or spook.
7. When all the turmeric is evenly mixed with the rice, it will be a pale yellow in colour.
8. To the lemon juice, add the amount of salt required and dissolve it.
9. Pour this on the yellow rice, and mix again.
10. 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.
11. Before serving, pop the lemon rice in the microwave for 3 minutes, then fluff it up with a fork.
12. Garnish with cilantro and serve.

Reformatted from a recipe submitted to goodcooking.com, © Good Cooking, Inc.
Rate this recipe:  
Featured Recipe
» Onion Dip
Category: Dips
Hits: 162
Rating:rating: (5)(5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.