Lemon rice

 

 

 Lemon rice, with its beautiful tender bright yellow colour, mixed rice variety is one of main  favourites to many women. The tangy after taste  and not so heavy recipe is easy and handy for bussy schedules and travels. It stays long  even for 2 days without refrigeration as no water is added. During the era of no comfort travelling, and ready to pack and take away restaurants, such mixed rice varieties like puliogare, curd rice, lemon rice were prepared in almost all south indian homes during the journey. Packing food during travel is also unique. Organic plantain/ banana leaves were used for packing. They are first  washed and cut according to required size. It is  wiped for excess water and damped with a coating of cooking oil on the usable side. Then the back side of the leaf is slightly heated  underneath  from a height holding both edges under direct but sim fire from stove so that the excess moisture in the Plantain / banana leaves are removed. But make sure the leaves don't get burnt and tearoff. The  colour quickly changes to greenish brown and slighty the texture also shrinks which indicates the leaves are ready for packing. The leaves are cooled and also the rice is packed onto the prepared leaves with  dry spatula only under room temperature. Never bring hand contact to food which needs long time storing under room temperature. Packet once opened should be consumed fully. Mixed rice variety tastes before after 1-3 hr of preparation. The rice would have soaked into the tangy juice and leaves out its best flavour.

 
Salt, tangy and spicy, a dangerous  3s combination is what preserves food for long time.

 

Ingredients (4 serving)

Lemon - 2-3 medium size
Green chilli - 3-4 nos chopped
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
channa dal - 2 tablespoon
Turmeric powder- 1 tablespoon
Curry leaves- few
Garlic cloves- 3-4 crushed (optional)
Salt to taste
Asafoetida- a pinch
Cooking oil - 4 tablespoon

Pre Preparation

Before washing  the lemon, on a plain surface roll the whole lemon pressing with your centre of the palm giving it little pressure. This will make the fruit soft. Now wash and cut into halves. When you squeeze you will notice that the juice is extracted without much pressure to your fingers. Also this juice will not be bitter as there was no pressure on the skin during squeezing. Extract the juice this way and keep it aside.

Heat a tadka pan, add oil and when hot, sputter mustard then channa dal, urad dal. When it turns golden brown,  adjust the flame to sim and  add  curry leaves, crushed garlic, chopped green chillies, asafoetida, turmeric powder and  give it a quick stir. Make sure the turmeric powder doesn't get burnt.  Add the ingredients in the same order one by one. Turn off the flame.

 Now for mixing, make sure the cooked rice is at room temperature and the  granules are separate and non sticky. (The oil with seasoning can be hot) Add the seasoned oil  to the rice, add the extracted lemon juice, salt for tasting. Mix thoroughly making sure it doesn't get in contact with hand. Use dry spatuala for mixing. The rice will turn into a beautiful fresh, bright yellow color. Adjust lemon juice according to your taste buds.

 

 Pack for lunch, travel etc. Roasted Potato fry is the best suit. Kids will enjoy with  potato wafer, chips.