Play music on your speakers, TV, or video device You can also use an artist or playlist name instead of an album name. Play personalized suggested content from chosen service Play music based on genre, mood, or activity You can find the recipe here on my pudina rice post."Play by on " Sometimes I make lemon mint rice where some chopped mint leaves are added. Again every home follows their own recipe. Also many people use only urad dal for this version. A handful of coriander leaves are added towards the end. Karnataka style chitranna has some chopped onions sautéed in the pan along with tempering ingredients. But if you fry them on a low heat, they will still turn rock hard. So you can add anywhere from 2 to 4 tbsps water or as needed.Īlternately you can soak the chana dal and urad dal in little hot water for 15 mins. If you fry the dal longer on a low heat, then they turn rock hard and need more water. This instantly softens them yet keeping them slightly crunchy. To soften lentils (dal), I pour some water to the tempering. Serve them along with the lemon rice.Īvoid adding lemon juice to the hot rice or to the hot tempering as it alters the flavor completely. Fry the green chilies separately in the same pan later after the tempering. If you have young kids at home, skip the green chilies and make the tempering. However you may skip them if you don’t prefer the crunchy lentils. Lentils: Urad dal and chana dal are used in lemon rice as they add crunch and aroma to the dish. You can also use precooked rice for this recipe. The rice has to be less starchy as the cooked grains have to be separate & grainy without being sticky or mushy. Rice: Most commonly short grain rice is used to make this recipe. I personally like the large variety of lemons as they are really flavorful.
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Lemons: To make a good refreshing lemon rice always use fresh lemons. Olive oil doesn’t really go well in Indian foods but lemon rice is an exception. I like to add a dash of extra virgin olive oil or avocado oil towards the end. If you do not have them just replace with some cashew nuts.Ĭooking oil: Lemon rice can be made with any cooking oil like peanut oil, sesame oil or sunflower oil. Nuts: Traditionally peanuts are used to add crunch to the dish. However if curry leaves are not available in your part of the world just skip them & use some coriander leaves – cilantro. These are the 3 ingredients that are key to making the dish. Tempering ingredients: The addition of fresh ginger, curry leaves & green chilies totally elevate the flavor of the lemon rice. I have given the recipe details in the recipe card below.
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Though it doesn’t taste the same I still make it on occasions. Sometimes I make this as a one pot dish in my Instant pot. I have also included the instructions to cook rice perfectly for this recipe. Many people make lemon rice with leftover rice but I always use fresh cooked rice. Many people pack it for road or train journeys as the dish keeps good for long hours due to the addition of turmeric. During festivals & occasions we serve it with some fried snacks like masala vada, papad or pakora.īack home in India, lemon rice is one of the most common travel foods.
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However many people love it with plain yogurt, pickle, chutney, salad or kosambari. You don’t need anything on the side with this lemon rice since it tastes good on its own. In no time you will get to enjoy a bowl of fresh home-cooked food. Mix both of them with some freshly squeezed lemon juice. All you need is to cook the rice and make the tempering. If you are a newbie & love to cook for yourself then this is one of the best recipes to begin with. Lemon rice has a delicate flavour of fresh lemon juice along with the aroma of the tempering ingredients like mustard seeds, ginger, lentils, curry leaves and green chilies. It is a comfort food for many and is most commonly eaten for a meal. Lemon rice is a staple in most South Indian households.
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How to make lemon rice (stepwise photos).