Lemon rice is a simple recipe that I rarely make at home but will be very handy for lunch boxes on weekday mornings when I get up a little late and run out of time. We make this for Kannum pongal and Aadi 18 too along with other rice varieties. Here is my version of Lemon rice. We also make the same with homemade or store-bought sevai and make Lemon sevai. A simple appalam or vadam pairs well with lemon rice. However, aviyal is a perfect combination for South Indian variety rice. We make a similar one using Narthangai | Citron. I have posted an interesting version of Citron rice in Jeyashris kitchen.
Cook the rice into separate grains and allow it to cool completely by spreading it on a wide plate. Add salt to this. In a pan, add chopped green chili, ginger, urad dal, channa dal , roasted gram, and cashew nuts. Keep it on a low flame and let the dals get a golden brown color.
Add the mustard seeds now and when it crackles add the turmeric powder. Switch off the flame and add it to the rice.
Add lemon juice and mix well. check for salt. Serve with papad, vadam, or with Mor kuzhambhu as my mom does.
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