Lemon Rice Kerala

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Make tempering: Heat 3 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry until golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 2 sprigs curry leaves, a pinch of asafoetida and 3 tbsp raw cashews. Fry until cashews are golden.

4. 4

   Add shallots and green chilli: Add 8 sliced shallots and 2 slit green chillies. Cook 5 minutes.

5. 5

   Add ginger: Add 1 tsp grated fresh ginger. Fry 30 seconds.

6. 6

   Add turmeric: Add half tsp turmeric. Stir 10 seconds.

7. 7

   Add cold rice: Add the cold cooked rice. Fold gently with a flat spatula.

8. 8

   Remove from heat completely: This is critical before adding lemon juice.

9. 9

   Add lemon juice: Squeeze 3-4 lemons over the rice. Fold gently. Season with salt.

10. 10

    Serve: Kerala lemon rice uses coconut oil and shallots making it distinct from Tamil Nadu version. Serve with papad and pickle.