DISH NAME : LEMON RICE (CHITRANNAM)

Preparation Time : 10 minutes

Cooking Time : 15 minutes + for cooking rice

Description

This a really easy rice dish. Can also be made with cooked left over rice. This dish if made with gingelly oil can be kept outside the fridge for 3 to 4 days without getting spoiled.
Sesame oil is derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, and far eastern cusine. This oil is valued in Ayurveda system of medicine.The black variety yields the best quality of oil and is also best suited for medicinal purposes.
Sesame oil has the highest smoking point. also it has the least chance to turn rancid 9unpleasant smell and taste) when not refrigerated. This is due to the natural anto oxidants present in the oil

Note

1) Any white rice can be used, not necessary to use basmati rice.
2) Rice should be cold before adding to the tempering ingredients. Or rice grains will break and become mushy.
3) Keep all the ingredients ready before heating oil as the ingredients need to be added immediately.

Method

1) Cook rice in the usual manner. keep aside to cool.
2) Heat oil in a pan. Splutter mustard seeds. Then add red chilli and urad dal. When urad dal starts to turn golden, add cashew and peanuts. Fry till light brown. Then add green chilli, curry leaves, turmeric powder and asafoetida.
3) Immediately add cooked rice. Mix well. Add lime juice and mix well. Now add salt to taste.

Serving Suggestions

Serve with raita / salad, pappad and pickle.