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PrintELUMICHAMPAZHA SAATHAM (LEMON RICE)
Serves :
4
Preparation Time :
Cooking Time :
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Preparation Method :
- Combine the lemon or lime juice, salt and turmeric powder in a bowl, set aside.
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
- Add the cooked rice. Stir in the lemon or lime juice mix. Let it simmer for a couple of minutes.
- Remove from heat. Add green chilies, ginger and peanuts. Toss gently until the ingredients blend.
INGREDIENTS
- 150 grams extra long-grained rice, rinsed, soaked, drained and cooked
- 1 tablespoon minced fresh ginger
- 30 grams roasted peanuts
- 50 ml lemon or lime juice
- Salt, to taste
- ¼ teaspoon turmeric powder
- Green chilies to taste, finely chopped
Tempering
- 1 tablespoon Cooking oil
- 1 teaspoon urad dhal
- 1 dried red chili
- ¼ teaspoon asafetida powder
- 1 teaspoon black mustard seeds
- Few curry leaves
- 1 teaspoon chana dhal
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