BM #128 Week 3 Day 1 - 

This week I shall conclude the A-Z series of recipes in which I have been showcasing dishes from the Tamil Cuisine for the past few months. In that sequence I am presenting the humble Lemon Rice which is prepared almost the same way in many South Indian homes (with minor tweaks here and there).

I have used the word Yelumichai instead of the standard Elumichai to satisfy the starting letter clause for this recipe. It should be a Y.

Ingredients - 

Rice 1 cup
Peanuts 1 tablespoon each
Turmeric 1/8 tsp
Ginger, grated 1/2 tsp
Salt, Green Chillies as needed
Lemon Juice as needed
Coriander leaves for garnish
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Red Chillies 1, Curry leaves few, Asafotida a pinch)


Method Of Preparation -

Wash and cook rice in your preferred method making sure the rice is not mushy. Spread the rice in a wide platter allowing it to cool.

In a pan, heat oil and the rest of the seasoning ingredients and peanuts. After the mustard seeds crackle and the dals brown, reduce heat.

Add in the green chillies and grated ginger. Saute them and sprinkle turmeric and salt. Remove from heat.

Pour the mixture onto the cooked rice, sprinkle lemon juice and mix well.

Garnish with coriander leaves. Serve it as part of a meal. It is also a perfect dish to offer to the Lord.

BMLogo

Preparation Time 30 minutes
Makes 3 cups
Posted by Harini R on Wednesday, November 17, 2021

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