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To start producing the Lemon Rice Recipe (Elumichai Sadam/Chitranna), make certain you have some cooked rice ready. It helps making use of a day outdated rice as the grains will be separated out very well.
Hold the remaining ingredients useful, as this recipe will be made in a jiffy.
Heat oil in a heavy bottomed pan or kadai, insert the mustard seeds, the urad dal and peanuts. Allow them to crackle and the dal and the peanuts to get roasted well until eventually it gets a golden brown color. Do this on very low to medium warmth else they will get brown faster than you want them to and the peanuts will continue being uncooked.
As soon as the dal is golden brown and roasted, include the curry leaves, ginger, inexperienced chillies, turmeric powder and stir for a handful of seconds.
Increase the cooked rice, sprinkle some salt and give it a good stir until finally all the components have put together properly and the rice receives perfectly coated. Convert the heat to minimal, go over the pan and allow the lemon rice to steam together with the seasonings for a pair of minutes.
Following a few of minutes, squeeze the lemon juice and give the rice a good stir. Examine the salt and spice levels and adjust to match your taste.
Turn off the heat and stir in the chopped coriander leaves and provide.
Provide the Lemon Rice (Elumichai Sadam/Chitranna) together with papad and tomato onion raita, or plain yogurt.
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