PREP TIME
15 mins
COOK TIME
10 mins
COURSE
Savory Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Asian Food Recipes
SERVINGS
4 servings
CALORIES
527 kcal
-
2
cups
cooked Basmati rice
-
2
Tbsp
vegetable oil
-
0.5
cup
peanuts (roasted and unsalted)
-
2
green chilies, cut lengthwise
-
1
piece of ginger grated
-
2
lemons, juiced
-
1
tsp
turmeric powder
-
1
tsp
coriander seeds
-
1
tsp
mustard seeds
-
3
curry leaves
- Gently roast and then roughly powder the coriander seeds. Set aside.
- Heat the oil in a pan then add the mustard seeds, curry leaves and green chilies.
- Fry till the spluttering stops and then add ginger and peanuts.
- Fry for about a minute.
- Add the turmeric powder and turn take off the fire.
- Add lemon juice and mix well.
- Add rice, roasted coriander powder and salt to taste then mix thoroughly.
- Now it’s ready to be served.
KEYWORD
lemon rice, chitranna, south indian lemon rice, tempered lemon rice
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