I had some leftover rice from lunch today, and while racking my brains for dinner, I decided to use the rice for something lime n lemony!
Lemon Rice is a very karnataka dish. I have vivid memories of my mother and my friend’s mothers preparing it in a jiffy. Mildly seasoned with curry leaves, little lentils and of course lime, it’s a simple dish. If u already have cooked rice, doesn’t take more than 10 minutes to make this. Full of zest and flavors, the smell enticing, the recipe a keeper.
I have used onions and garlic, but if you like, you can skip the onion-garlic, and continue the recipe as it is.
- 2 cups of cooked rice, each grain separate
- 2-3 cloves of garlic, crushed
- a tiny piece of ginger, crushed
- 1 big onion, chopped
- 3 green chili, slit lengthwise
- 4-5 curry leaves
- ½ tsp urad dal
- ½ tsp channa dal
- 2 dry red chilies
- ½ tsp mustard seeds
- a pinch of asafoetida
- ½ tsp turmeric powder
- Juice of one lime
- salt to taste
- 1 tbsp oil
- to garnish: chopped coriander leaves, a little bit scraped coconut and roasted peanuts
Heat oil in a kadai. When hot, add channa dal and urad dal. Saute till brown.
Throw in the mustard seeds, dry red chilies, asafoetida, onions, garlic, ginger, curry leaves and green chilies. Fry till the onions turn pink. Now add the cooked rice, turmeric and salt. Mix well.
Switch the flame off. Add lime juice, chopped coriander and grated coconut. Mix well. I didn’t have any peanuts with me, so I had to skip that part. But peanuts is like the cherry on your cake. So throw in some.
Serve hot with pickle and curds.
Note: Lime juice tends to turn bitter if it’s over heated. So always add lime juice to your food, after switching the flame off.
Note: The level of spice and salt is to be altered according to your taste.