Lemon Rice Kerala

Ingredients

• - 2 cups rice rice
• - 400g cooked rice with lemon
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. 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. Add shallots and green chilli: Add 8 sliced shallots and 2 slit green chillies. Cook 5 minutes.
5. Add ginger: Add 1 tsp grated fresh ginger. Fry 30 seconds.
6. Add turmeric: Add half tsp turmeric. Stir 10 seconds.
7. Add cold rice: Add the cold cooked rice. Fold gently with a flat spatula.
8. Remove from heat completely: This is critical before adding lemon juice.
9. Add lemon juice: Squeeze 3-4 lemons over the rice. Fold gently. Season with salt.
10. Serve: Kerala lemon rice uses coconut oil and shallots making it distinct from Tamil Nadu version. Serve with papad and pickle.