Lemon rice

Lemon Rice — flavorful, aromatic, and perfect as a light meal or side!

🧂 Ingredients:

• 2 cups cooked rice (preferably cooled or leftover rice)

•      2 tbsp oil

• 1 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1/4 tsp turmeric powder

• 2–3 green chillies (slited)

• 1 pinch hing (asafoetida)

• 8–10 curry leaves

      .     10 cashew nuts

• 3 tbsp fresh lemon juice (adjust to taste)

• Salt to taste

      .     Freshly chopped coriander leaves

🔥 Instructions:

1. Cook the rice (if not using leftovers) and let it cool slightly. Grains should be separate, not mushy.

2. Heat oil in a pan or kadai on medium heat.

3. Add mustard seeds and let them crackle.

4. Add cumin seeds, hing, and green chillies. Sauté for 10–20 seconds.

5. Add curry leaves and turmeric powder. Stir for a few seconds (do not burn the turmeric).

6. Optional: Add roasted peanuts or cashews now and fry lightly for crunch.

7. Lower the heat and add the cooked rice. Mix gently to coat all the rice with the yellow spice mixture.

8. Turn off the heat and add lemon juice and salt and freshly chopped coriander leaves and Mix well.

9. Taste and adjust lemon or salt if needed. Let it rest for 5 minutes for the flavors to absorb

🍽️ Serving Tips:

• Serve warm or at room temperature.

• Pairs beautifully with papad, pickle, or a simple raita.