Time: 15 minutes
Servings: For 4
Mustard seeds(half teaspoon)
Turmeric powder(half teaspoon)
Onion (just 1)
Curry leaves(2 strands, I mean you should have around 10 to 12 leaves)
Its always best to have ingredients ready before we actually start cooking. Wash the onion, green chillies, curry leaves , coriander and lemon.
1)Slice onion into long thin strands.
2)Cut the green chillies. Make sure not to slice these into very small pieces because you may end up eating them. Chillies are meant to give a spicy taste to the dish not to your tongue.
3)Coriander also need to be sliced.1 strand is more than enough. 1 strand will have many small strands in it.
4)You need to keep rice ready.
1)Pour a tsp of cooking oil to the vessel , turn on the stove. There is one thing that is very common in most of our Indian recipes, use of oil and mustard seeds.
2)After few seconds put half tsp of mustard seeds. You will observe that the seeds slowly get fried.
3)Add curry leaves, onion pieces, green chillies and groundnut seeds and let them get a little brownish color.
4)Now add turmeric powder(half teaspoon) to give a yellowish color to the dish.
6)Turn off the flame. Add lemon juice. Please make sure that stove is not on when adding lemon juice.
7)Warm rice needs to mixed in this bowl and then coriander needs to be put over this dish.
That's it! Enjoy the lemon rice!
Stay a little away from the cooking spot when adding anything wet while oil is in the pan.