Cook the rice till it becomes soft, tender and separate. Spread the rice in a broad plate. Add salt, one tablespoon oil, turmeric powder, and mix it well with the rice and let it cool. Cut the lemons and extract the juice. Add a pinch of sugar to the lemon juice or else the juice will turn bitter. Chop the green chillies, ginger and curry leaves. Break the cashew nuts into small pieces. Heat oil in a broad pan, splutter some mustard seeds. Add urad and channa dal and fry them till golden brown. Add asafoetida powder. Add the chopped green chillies, ginger and fry them till the raw smell disappears. Next add the broken cashew nuts and fry them till golden brown. Add this seasoning to the cooled rice and mix them well. Finally add the lemon juice and mix thoroughly. Keep it aside for 30 minutes to get set. This is an ideal dish for picnics, because it is dry and will not get stale very soon.

Sujatha Pradeep

Sundal  Sweet Puttu

Coconut Milk Rice | Sesame Rice | Curd Rice | Lemon Rice | Dry Coconut Rice
Milk Rice | Kalkandu Rice | Sakkarai Pongal | Ven Pongal