LEMON RICE

A refreshing South Indian Lemon Rice made with Zenzaika Lemon Rice Powder. Tangy, aromatic, and perfect for a quick meal.

Made with Zenzaika Lemon Rice Powder

INGREDIENTS

Ingredients

✓3 Cups Cooked Rice (Preferably short grain or Sona Masuri, cooled)

✓2-3 Tbsp Zenzaika Lemon Rice Powder

✓3 Tbsp Gingelly Oil (Sesame Oil) or Peanut Oil

✓2 Tbsp Roasted Peanuts

✓1 Tbsp Cashews (Halved)

✓1 Tsp Mustard Seeds

✓1 Tsp Chana Dal (Split Bengal Gram)

✓1 Tsp Urad Dal (Split Black Gram)

✓2 Dry Red Chillies

✓2 Green Chillies (Slit)

✓12-15 Fresh Curry Leaves

✓1/4 Tsp Asafoetida (Hing)

✓1/4 Tsp Turmeric Powder

✓Salt to Taste

✓Fresh Coriander Leaves

Ensure the cooked rice is completely cooled down. Spread it on a wide plate so the grains don't stick together.

Heat oil in a wide pan or kadai on medium heat.

Add mustard seeds and let them splutter.

Add chana dal, urad dal, peanuts, and cashews. Roast on low heat until the dals and nuts turn golden brown and crunchy.

Add the dry red chillies, slit green chillies, curry leaves, and asafoetida. Sauté for a few seconds.

Lower the flame completely and add a pinch of turmeric powder (for extra color) and the Zenzaika Lemon Rice Powder.

Stir the spices in the oil for 10-15 seconds. Do not let it burn.

Add the cooled rice and salt to the pan.

Gently mix and toss the rice until every grain is evenly coated with the vibrant yellow masala.

Cover and let it cook on a very low flame for 2-3 minutes so the rice absorbs the flavors.

Turn off the heat and garnish generously with fresh coriander leaves.

Serve warm or at room temperature with papad or yogurt.