Variety Rice – Lemon Rice


  • Raw rice – 1 cup
  • Lemon 1 no – cut and extract juice
  • Turmeric powder 1 tsp
  • Asafetida – 2 pinch – fry in oil a small piece and crush to powder
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tps
  • Mustard seeds 1 tsp
  • Chana dhal – 1 Tsp
  • Cashews nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Gingelly oil – 3 Tsp
  • Salt to taste


  1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ whistles
    Pour the rice on a plate, sprinkle salt, turmeric powder and 1 Tsp of gingelly oil on hot rice and mix well.
  2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice. Add lemon juice and mix well
  3. Add coriander leaves, asafetida and sprinkle 1 Tsp of gingelly oil. Fry cashew nut pieces and dry grapes in gingelly oil and mix it well with the rice. Add additional lemon juice or salt, if needed.
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