Cookbook:Lemon Rice

Lemon rice is a specialty of the South Indian coastal state of Tamil Nadu.

Ingredients

 * 4 cups cooked white rice
 * 1 tsp mustard seeds
 * 3 tbsp sesame oil (also called til/gingely oil or NaLEnnai)
 * 2 tbsp split peas
 * 2 tbsp groundnuts (peanuts)
 * ½ tsp asafoetida (heengh/perungayum)
 * 3–4 dry red chillies, broken into pieces
 * 4–5 curry leaves
 * 2 lemons, juiced, or 4 tbsp lemon concentrate
 * 1 tsp turmeric powder
 * ¾ tbsp salt

Procedure

 * 1) Heat the oil in a pan.
 * 2) Add groundnuts and split-peas, and fry until golden brown.
 * 3) Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter.
 * 4) Mix in a little salt, turmeric powder and lemon concentrate.
 * 5) Let it boil and reduce.
 * 6) Remove pan from stove, add to the rice, and mix well.

Notes, tips, and variations

 * Add a little oil to the raw rice before cooking it. This gives it a better texture.
 * Serve with potato chips or pickles.
 * 1 tsp sesame seeds can be roasted and added for more taste.