Lemon Rice & Hot & Spicy Tarri.
Life was busy and hectic when we lived in California. Most of the days resulted in quick dinners and retiring early to bed to get back to the grind the next day. On returning from long days at work, I preferred making simple food. Lemon rice with leftover curries or a quick tarri always came to rescue. If there is leftover rice from previous day or meal, this recipe is perfect to give a delicious makeover to that.
This delicious recipe was given to me by a very dear friend, who hailed from a remote place in Karnataka. She loved to relish this rice with my curries and tarris and today I am sharing one of our favorite combinations here.
In the recipe below, I have used fresh turmeric because it’s in season now, but powder works perfect too. Also, adjust the lemon juice quantity based on personal preference.
Try this simple lemon rice recipe –
2 cups cooked rice
1.5 tbsps cold pressed ground nut oil
1/4 tsp hing/asafoetida (powdered)
1/4 cup groundnuts
1.5 – 2. tsp lemon juice
Salt to taste
5-6 curry leaves
1/2 tsp turmeric powder or 1/2 tsp fresh grated turmeric
1/2 tsp sugar
1 tsp mustard seeds
1 tsp urad dal
Heal oil in a pan and sizzle mustard seeds. Add curry leaves and urad dal. Sauté until the urad just begins to change colour. Add the groundnuts and sauté for 3-4 mins on medium or until the groundnuts change colour and turns crisp.
Lower the flame and add sugar and salt and turmeric. Mix well and let it cook for 1-2 mins on low flame. Switch off the flame, and add hing to the mix. Let it all rest for a few seconds.
Add this on top of the cooked rice. Add lemon juice and mix everything gently.
Serve with curries of choice.
How to make the tarri –
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tbsps ginger garlic green chilli paste
3-4 curry leaves
1/4 cup chopped coriander leaves
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp goda masala or garam masala
1 tsp coriander powder
1/2 tsp roasted cumin powder
1 tsp mustard and cumin seeds
1/4 tsp hing/asafoetida
2.5 cups water
2 tsps cold pressed groundnut oil
2 tsps jaggery powder
1 tsp tamarind pulp
Heal oil in a pan or wok. Sizzle mustard and cumin seeds. Bloom hing and add the curry leaves and ginger garlic green chilli paste. Sauté for a minute. Add the onions and cook until they turn translucent.
Add in the tomatoes and salt and let it cook until they turn soft and mushy and releases oil.
Mix in the dry spices – red chilli powder, turmeric powder, coriander powder, goda masala, cumin powder. Mix well and sauté for a min.
Add in the coriander leaves and water. Cover and cook for 7-8 mins on low flame. Remove lid and add jaggery and tamarind pulp. Mix and again cook it for 3-4 mins.
Garnish with more chopped coriander.
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