Lemon/Lime rice is one of the easiest recipes for most of the South Indians. However, I'm creating this blog based on the request I got from one of my South Asian friends. As you all know, I'm not reinventing the wheel, but trying to incorporate something healthy into the actual dish. In the following recipe, I’m making 4 cups of Lemon/Lime rice using 2 cups of rice.
Ingredients:
2 Cups - Cooked Rice
1 Cup - Shredded Carrot
1 Cup - Shredded Cabbage
2 Lime/Lemons or 2 tbsp Ready Made Mix
2 - 3 Green Chillies
¼ inch - Ginger (Optional)
2 tbsp - Oil
2 tbsp - Chana Dal
2 tbsp - Urad Dal
2 tbsp - Peanuts
2 tbsp - Cashew Nuts
¼ tsp - Mustard Seeds
¼ tsp - Tumeric (Avoid if you are using instant Mix)
Asafoetida (Hing) Pinch
Small bunch - Cilantro (Optional)
Curry Leafs
Salt to taste
Prerequisite:
Cooked Rice (Room temperature or leftover rice)
Shredded Carrot/Cabbage/Ginger
Soke carrot/cabbage/ginger in a lime juice.
If you are using the instant powder, avoid soaking it. (For better taste, soak it with ½ lime/lemon juice and reduce the instant powder mix to 11/2 tbsp )
Preparation:
Take a pan and add oil. Once the oil is hot enough, add the following ingredients in sequential order - Mustard seeds, hing, peanuts, chana dal, cashew nuts,urad dal, red chilies, slit green chilies, salt, turmeric, and curry leaves and fry them well
If you are using instant mix - Add the powder and reduce the heat
Add the cooked(room temprature) rice and mix them well for 2 - 3 minutes until the rice is evenly coated with the tampering
Add shredded carrot/cabbage/ginger and mix them well. Garnish with chopped cilantro and serve it hot or cold
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