lemon rice with coconut chutney

Recipe by usha rao
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lemon Rice: Cook the rice with required amount of salt and cool.
  • The grains should be separate.
  • In a wok heat the oil.
  • When hot, put in the mustard seeds and lower the heat.
  • When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
  • Take off the heat.
  • Add the cooled rice.
  • When cool, add the juice of two lemons.
  • Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
  • Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
  • Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
  • In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
  • When the seeds splutter, take off heat and pour over coconut paste.
  • Add salt to taste.
  • Serve with the Lemon Rice.
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