Lemon Rice
Lemon rice is a specialty of Tamil Nadu, in coastal South India, and it turns plain leftover rice into a vivid yellow, tangy dish in a single pan. The flavor comes from sesame oil, where peanuts, split peas, mustard seeds, curry leaves and dried chillies are fried before the lemon goes in. Turmeric supplies the color. Serve it with crisp potato chips or pickles for contrast.
Instructions
Heat the sesame oil in a pan over a moderate flame until it is hot.
Add the groundnuts and split peas and fry them, stirring, until they turn golden brown.
Add the mustard seeds, asafoetida, curry leaves and broken red chillies. Cook until the mustard seeds sputter and pop, which tells you the spices have bloomed in the oil.
Stir in a little of the salt, the turmeric and the lemon juice or concentrate.
Let the mixture boil and reduce until it thickens slightly into a seasoning paste.
Take the pan off the heat and tip the contents over the cooked rice. Mix well, adding more salt if needed, until every grain is evenly yellow.
For better texture, add a little oil to the raw rice before you cook it. Serve with potato chips or pickles, and if you like, roast 1 tsp sesame seeds and stir them in.
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