Lemon Rice

Easy tasty tangy rice!
Great for packed lunch or as a makeover for leftover rice.

Ingredients:
Cooked rice - 3 cups
Ginger - 1 tbsp , chopped fine
Green chilli - 2 or more, chopped fine
Onion - 1 medium , chopped fine (optional)
Curry leaf - 1 sprig
Red chilli - 2 , broken
Oil - 2 tbsp
Cashew nuts - 4
Ground nuts - 2 tbsp
Mustard seeds - 1 tbsp
Urad dal -1 tsp
Salt
Turmeric powder -1 tsp
Lemon - 1 (we need just the extract / juice)
Coriander leaf - 4 tbsp

Method:
Heat the oil in a heavy vessel and fry the cashew nuts. Keep aside.
In the same oil , fry the ground nuts and keep aside.
In the remaining oil, splutter the mustard and then fry the urad dal till it turns golden brown.
Now add the red chilly and curry leaf.
Next add in the onion (optional), ginger and green chilly.
Once the onion turns translucent, turn off flame and add the salt and turmeric powder.
Mix the rice to this and heat well. Turn off flame.

Add the lemon juice, a little at a time, till the rice gets tangy.

My mom , who make the best lemon rice, does not heat the rice after adding the lemon juice.

Decorate with the fried nuts and coriander leaf.
Serve either hot or at room temperature.

Tastes best with Ennai Katrikkai.