{"id":11,"date":"2020-04-30T19:57:18","date_gmt":"2020-04-30T18:57:18","guid":{"rendered":"https:\/\/desertfoodfeedlove.wordpress.com\/?p=10"},"modified":"2020-07-28T07:01:35","modified_gmt":"2020-07-28T07:01:35","slug":"lemon-rice","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/lemon-rice\/","title":{"rendered":"\u0b8e\u0bb2\u0bc1\u0bae\u0bbf\u0b9a\u0bcd\u0b9a\u0bc8 \u0b9a\u0bbe\u0ba4\u0bae\u0bcd"},"content":{"rendered":"\n

Lemon Rice Recipe<\/strong>| Lemon rice is a crunchy, flavorful, and sour rice recipe from south India. It’s easy to cook the dish. It’s an easy and simple south Indian staple food recipe made with boiled rice and a generous amount of lemon flavors. <\/p>\n\n\n\n

It is one of the frequently made recipes in south India with leftover rice for morning breakfast. Yet it can also be served for lunch and dinner with chutney.<\/p>\n\n\n

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Lemon Rice<\/h2>Course: Main<\/mark><\/span>Cuisine: Indian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

3<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Lemon Rice Recipe<\/strong>| Lemon rice is a crunchy, flavorful, and sour rice recipe from south India.<\/p>

Ingredients<\/h3>
  • For Tempering<\/strong><\/li>
  • <\/span>

    3 tbsp Gingelly oil<\/span><\/p><\/li>

  • <\/span>

    1 tsp mustard seeds<\/span><\/p><\/li>

  • <\/span>

    1 tsp urad dal<\/span><\/p><\/li>

  • <\/span>

    1 tbsp chana dal<\/span><\/p><\/li>

  • <\/span>

    1 to 2 dried red chilies<\/span><\/p><\/li>

  • <\/span>

    1 tsp ginger, finely chopped<\/span><\/p><\/li>

  • <\/span>

    6 to 8 garlic cloves<\/span><\/p><\/li>

  • <\/span>

    1 chili, finely chopped<\/span><\/p><\/li>

  • <\/span>

    a pinch of hing \/ asafoetida<\/span><\/p><\/li>

  • <\/span>

    few curry leaves<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp turmeric powder<\/span><\/p><\/li>

  • <\/span>

    salt as required<\/span><\/p><\/li>

  • <\/span>

    lemon juice from 2 lemons<\/span><\/p><\/li>

  • For Cooking Rice<\/strong><\/li>
  • <\/span>

    1.5 cup of rice<\/span><\/p><\/li>

  • <\/span>

    4.5 cups of water<\/span><\/p><\/li>

  • <\/span>

    salt as required<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Pressure cook Rice<\/strong><\/li>
    • Pressure cook 1.5 cups of rice with 4.5 cups of water & salt required.<\/li>
    • Mash the hot cooked rice & keep aside.<\/li>
    • Tempering<\/strong><\/li>
    • In a kadai heat 3 tbsp oil.<\/li>
    • Roast 1 tbsp chana dal & 1 tsp urad dal. <\/li>
    • Crackle 1 tsp mustard seeds & dried chilies.<\/li>
    • Then add the finely chopped ginger, green chili & the garlic pods.<\/li>
    • Roast the garlic pods until it turns golden brown and crunchy.<\/li>
    • Add 1\/2 tsp turmeric powder & saute well.<\/li>
    • Mix lemon juice with 1\/4 tsp salt. Add this lemon juice to the tempering & switch off the flame.<\/li>
    • Further, pour this hot tempering to the hot mashed rice & mix well making sure everything is well combined.<\/li>
    • Lemon Rice can be served now.<\/li><\/ul><\/div>