Lemon rice recipe
Lemon Rice also referred to as Chitranna or Nimmakaya Pulihora in a few South Indian languages. Lemon rice is a great recipe to utilize the leftover rice. It is very easy to make under 10 minutes. Serve it for a quick breakfast, dinner or pack it for lunch boxes.
Ingredients
- 2 cups Rice
- Salt to taste
- 1/4 tbsp turmeric
- 1/4 cup Grated carrot
- 2 medium Lemon juice or 4 tbsp
Tempering
- 2 tbsp Oil
- 1/4 tbsp Turmeric
- 1/4 tbsp Mustard seeds
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 1/4 cup Peanuts
- 2 Dry red chilis
- 2 Green chilis
- Few Curry leaves
Instructions
- Take 2 cups of freshly cooked or leftover rice in a bowl. Add salt, turmeric (refer notes) and mix well.
- Heat oil in a pan. Add 1 tbsp mustard seeds and let them splutter.
- Then, add dried red chili, peanuts, dals, green chilis, curry leaves, turmeric and fry for 2-3 minutes.
- Add tempering to rice along with lemon juice and grated carrot.
- Mix well and serve it along with kheer, payasam or as it is.
Notes
- You can use leftover rice or freshly cooked rice.
- If you are using freshly cooked rice, make sure the rice is just done and grains are separated.
- Make sure to use turmeric in step 1 only if using hot and freshly cooked rice (to avoid raw turmeric smell). If using leftover rice add it to fully to tempering.