Lemon Rice:

Lemon rice is a basic tiffin box food, in many homes! Serves well for picnics and travel! Lemon comes under citrus family,very acetic is nature, rich in vitamin C and the zest posses the essential oils. Its said that during long voyages…they pickled and carried lots of citrus fruits in the ship, those days. As the ‘sour fruit’ helped to cure sea sickness. However, scurvy was common among travelers…actually the vitamin C would have helped them. The acidic nature helps to control bacterial growth in the packed food, so the food won’t be spoiled quickly!

Ingredients:

Raw rice 1 cup
Salt
Turmeric powder 2 pinch
Lemon juice 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Asafoetida 1/4 spoon
Green chilies 6-8 slitted or chopped
Ginger skinned and chopped from 4-5 inch size
Curry leaves 1 cup
Cashew nuts 1 cup
Sesame oil 1 cup

Garnishing:

Grated carrot 1 few spoons
Finely chopped coriander few spoons
Crisply fried curry leaves few.

Method:

1. In a pressure pan boil 2 cups of water. Add salt, few spoons of oil and rice to it. Pressure cook till 2-3 whistles.

2. Spread the cooked rice in a wide tray. Allow them to cool. Let the rice be stiff and well separated.

3. In a pan heat oil. Add mustard, cumin, asafoetida, cashew nuts, chenna and urad dal. Let them pop and splutter well. Add further ginger, chilies and curry leaves. Let them to come to crisp condition with good flavor.

4. Now add little salt, turmeric and lemon juice. Let it come for a boil. Remove from stove.

5. Mix this above syrup to rice. Using hands or blunt spatula….mix them thoroughly. If needed add few spoons of hot oil. Set them aside for at least 1-2 hours.

Garnish with freshly grated carrots, coriander leaves and fried curry leaves…..just before serving.

If served with some spicy fried vegetables…..it would be heavenly!