Ingredients
Serves 3-4
Cooked Rice -4 CupsLemon -2 nos
Bengal Gram -2 Tbsp
GroundNut - 2Tbp
Asafoetidia - a dash
Salt - as reqd
Turmeric Powder - 1/2 tsp
To Temper
Gingely Oil - 2TbspMustard seeds -1/2tsp
Dry Red Chillies -2 Medium size
Curry Leaves -few
Method
- In a kadai add oil and fry groundnuts,let them get roasted well.Keep aside the roasted nut.Add the bengal gram and roast till it turns golden color.Keep aside after roasting.In a cup squeeze out the lemons, filter them and thrash out the seeds.Mix the turmeric powder,asafoetidia and salt and keep them ready.
- In the same vessel crackle the mustard seeds ,add the red chillies,curry leaves.Saute them.Now add the roasted nuts.Finally add the lemon mixture ,saute for 10-15 sec,switch off the flame.Do not overcook else the fragrance of the lime will go off.Let it cool for 10mins.
- Now add the mixture to the cooked (cooled) rice.Mix it well.Now the Lemon rice is ready.Serve warm with poppadoms,fried coconut thogayal/thovayal.
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