Servings:
Ingredients
- 1 cups Raw Kolam rice or 500 gm Cooked Kolam rice
- 3 cups water
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1 teaspoons urad dal split black gram
- 1 teaspoons chana dal split chickpeas
- 1 nos sprigs curry leaves
- ¼ teaspoon hing asafoetida
- 1 nos green chilies slit lengthwise
- 1 inch piece ginger finely chopped
- 1 teaspoons turmeric powder
- 1 tablespoon salt
- 1 tablespoons raw peanuts
- 1 Large Juice Lime
Instructions
- Cook the rice: Soak the Rinse the rice until the water runs clear. Soak for 20 minutes and drain the water, In a medium saucepan, heat 5 cups water and combine the rice, Bring to a boil, and cook until the rice is tender, drain the rice. Fluff with a fork and set aside to cool slightly.
Prepare the tempering:
- Toast the peanuts: Add the raw peanuts to the hot oil and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Temper the spices: In the same oil, add mustard seeds and let them crackle. Then add urad dal and chana dal, frying until they turn light golden, about 30-45 seconds.
- Add aromatics: Toss in the curry leaves, slit green chilies, and chopped ginger. Sauté for about 1 minute until fragrant and the ginger starts to soften.
- Incorporate spices: Sprinkle in the hing and turmeric powder. Stir quickly to combine with the oil and prevent burning, cooking for about 30 seconds.
- Incorporate Rice, Season and finish: Add the cooked rice to the vessel. Squeeze the juice of two limes over the rice and add the toasted peanuts. Mix everything together carefully to avoid breaking the rice grains.
- Serve: Transfer the lemon rice to a serving bowl and enjoy hot.
Notes
Notes
Storage: This lemon rice can be refrigerated for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to refresh the texture.
Substitutions: For a nuttier version, try cashews or a mix of peanuts and cashews. You can use ghee instead of vegetable oil for a richer flavor.
Serving suggestion: Pair with a cool cucumber raita, crispy papadum, or a simple vegetable curry for a complete and balanced meal.
Equipment needed: Large skillet or kadai, medium saucepan with lid, and a slotted spoon.
Spice level: Adjust the number of green chilies to your preferred level of heat.
This double-tempered lemon rice offers an explosion of flavors and textures in every bite. The extra spices and peanuts create a more robust and satisfying dish that can easily stand on its own as a meal. Enjoy the enhanced aroma and crunch in this amped-up version of a classic South Indian favorite!
Storage: This lemon rice can be refrigerated for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to refresh the texture.
Substitutions: For a nuttier version, try cashews or a mix of peanuts and cashews. You can use ghee instead of vegetable oil for a richer flavor.
Serving suggestion: Pair with a cool cucumber raita, crispy papadum, or a simple vegetable curry for a complete and balanced meal.
Equipment needed: Large skillet or kadai, medium saucepan with lid, and a slotted spoon.
Spice level: Adjust the number of green chilies to your preferred level of heat.
This double-tempered lemon rice offers an explosion of flavors and textures in every bite. The extra spices and peanuts create a more robust and satisfying dish that can easily stand on its own as a meal. Enjoy the enhanced aroma and crunch in this amped-up version of a classic South Indian favorite!
Tried this recipe?Let us know how it was!