Lemon Rice

After a long hard morning of wrapping up house work, Sridevi and I decided to have the evergreen combination of tangy lemon rice and spicy potato curry for lunch. To give this fabulous combination a tasty closure, I also added microwaved poppadams.

Ingredients
Cooked rice
Ginger juliennes (optional)
Green chillies
Curry leaves
Urad Dal (1 tsp: optional)
Turmeric
Chilli powder
Salt
Lemon juice
Coriander
OilTurmeric

Chilli powder
Salt
Juice of lime
Chopped coriander
Cooking Oil

Method

1. Heat 2 tbsps of oil in a kadai. 

2. When the oil is hot, splutter mustard seeds, urad dal, channa dal, peanuts, chillies and curry leaves. Saute.
3. Add turmeric, chilli powder and salt. Add the ginger juilennes. Mix well.
4. Remove from fire.

5. Add the gravy to the cooked rice and mix well.
6. Squeeze the lemon juice over the rice.
7. Garnish with coriander leaves and serve hot.