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Rice Dishes - Lemon Rice
Lemon rice is eaten more commonly on special occasions. Delicious enough to eat alone or with accompanying curries.
2 cupfuls cooked rice [choru]
2 tbsps vegetable oil [enna]
1 tsp of mustard seeds [kadugu]
1 tbsp bengal gram dal [payarru]
1 tbsp black gram dal [parrupu]
2 stalk of curry leaves [kariyeppala]
2 red chillis [chomunna molagu]
1 green chilli [pacha molagu]
1 tbsp peanuts [kappalundi]
½ tsp tumeric [munya podi]
1 ½ tbsp lemon juice [narangya]
Take the cooked rice and heat so that it is warm.
In a separate saucepan heat the oil until hot (but not smoky). With the lid of the saucepan ready to hand, throw in the mustard seeds and place the lid on the saucepan quickly to prevent any popping seeds hitting anyone.
Wait until the mustard seeds have popped, then quickly add the bengal daal, and black gram daal, followed by the curry leaves, dried chillies, fresh chilli and peanuts. Stir rapidly to prevent burning. Add the tumeric and fry for about a minute.
Turn off the heat, add the lemon juice then fold in the rice mixing well enough to ensure that all the mixture is coated on the rice.
Add salt to taste.