How to make Lemon Rice -
Traditional lemon rice in a different avatar.
This recipe is contributed by Member sarika luthra.
Main Ingredients : Lemons (नींबु), Boiled Rice (उबले हुए चावल)
Cuisine : Karnataka
Course : Rice
You can also find more Rice recipes like MBPS pulao, Spicy Pineapple Fried Rice, Raw Mango Rice - SK Khazana, Makkai Palak Chauli Brown Pulao.
Lemon Rice Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Lemon Rice Recipe
Lemons 1 cup
Boiled Rice 2 tablespoons
Fennel seeds (saunf) 1/2 tablespoon
Cumin seeds 1/2 teaspoon
Ginger finely chopped 1 teaspoon
Mustard seeds 1 teaspoon
Peanuts roasted 2 tablespoons
Curry leaves 3 sprigs
Potato finely chopped 1 small
Black gram split (urad dal dhuli) 2 teaspoons
Moong dal 2 teaspoons
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Green chilli finely chopped 1
Salt to taste
Oil 2 teaspoons
Method
Step 1
Heat the oil in a kadai. Add fennel seeds, cumin seeds, ginger, mustard seeds , peanuts, curry leaves.
Step 2
When they begin to crackle then add potato and cover it for 2 minutes on medium flame till the potato becomes soft.
Step 3
Add urad dal, moong dal, red chilli powder, coriander leaves, turmeric powder, green chillies, salt and saute for two minutes.
Step 4
Add the boiled rice. Mix it well. Put the lemon juice over it and lastly garnish with coriander leaves and mint leaves. Serve hot with raita.
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