Lemon rice takes me back to my childhood and long train journeys to Kerala. We would generally take a big container of lemon rice along with fish fry to eat on the train journey. Lemon rice is fresh and light and easy on the stomach. I generally take it nowadays in my lunch box as it is quick and simple to prepare in the mornings.
Lemon rice is generally made with peanuts but this recipe is with udad. This recipe is enough for one person’s lunch box.
Ingredients
- 1/2 cup rice (I used ponni boiled rice)
- 1 tsp mustard seeds
- 1 tsp udad
- 1/2 tsp chopped / crushed ginger
- 2 chopped pearl onions
- 1 dried red chilly (I wanted it less spicy)
- curry leaves
- 1 tsp lemon juice (half a lemon’s juice)
- 1/4 tsp turmeric powder
- salt
- oil
Method
Clean and soak the rice for 15 minutes. Cook it in 1 – 1 1/2 cup of water with some salt for about 10 – 12 minutes and keep aside to cool.
Heat oil in a pan and sputter mustard seeds and udad. Add ginger, curry leaves and chopped chilly and stir for 2 minutes. Add the chopped onions and stir till onions are soft. Add turmeric powder and stir for a minute.
Add rice and mix well. Then add the lemon juice and take off heat.
Serve hot with pickle / vegetable side dish / papad.
- ½ cup rice (I used ponni boiled rice)
- 1 tsp mustard seeds
- 1 tsp udad
- ½ tsp chopped / crushed ginger
- 2 chopped pearl onions
- 1 dried red chilly (I wanted it less spicy)
- curry leaves
- 1 tsp lemon juice (half a lemon's juice)
- ¼ tsp turmeric powder
- salt
- oil
- Clean and soak the rice for 15 minutes. Cook it in 1 - 1½ cup of water with some salt for about 10 - 12 minutes and keep aside to cool.
- Heat oil in a pan and sputter mustard seeds and udad. Add ginger, curry leaves and chopped chilly and stir for 2 minutes. Add the chopped onions and stir till onions are soft. Add turmeric powder and stir for a minute.
- Add rice and mix well. Then add the lemon juice and take off heat.
- Serve hot with pickle / vegetable side dish / papad.
