Ingredients Rice - 1 cup Lemon - 1 no Dry red chilli -2 Mustard - ¼ tsp Split black gram - ¼ tsp Bengal gram - ½ tsp Curry leaves - 5 Turmeric powder - ½ tsp Salt - to taste Oil - 1 tbsp carrot - for garnish
Method 1. Wash and cook rice. Even left over rice can be used. 2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too. 3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.) 4. Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tblsp of grated coconut for some added flavour. 5. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed. 6. Garnish with grated carrot and cilantro. Serve with spicy egg curry, potato curry or thuvayal.