Lemon Rice
Recipe
Lemon Rice or Nimbe Hannina Chitra Anna
Equipment
- Thick bottomed pan
- Spatula
- Stainless Steel Ladle
- Cutting Board
- Knife
Ingredients
- 10 gram Black Mustard Seeds Sasive Kalu in Kannada
- 5 gram Asafoetida Hing in Kannada
- 50 gram Cashew nuts Godambi in Kannada
- 5 piece Curry leaves
- 20 gram Coconut, desiccated
- 1000 gram Steamed Rice See the Anna recipe:
http://chillibilly.com/anna/ - 1 piece Lemon Nimbe Hannu in Kannada
- 10 gram Urad Dal A type of Indian Lentil. Uddina Bele in Kannada
- 2 tbsp Refined Oil Prefer Peanut oil if you can find it.
- 3 piece Green Chillies
- 10 gram Chana Dal A type of Indian Lentil. Kadale Bele in Kannada
- 1 tsp Turmeric Powder Arishina in Kannada and Haldi in Hindi.
Instructions
Cut the vegetables
- Dice the green chillies in fine, small pieces. Do not throw away the seeds. Keep them.
- Add hot water to the desiccated coconut and keep aside.
Make the Lemon Rice
- Keep the pan on a medium flame. Add 1 table spoon of oil. Let the oil heat up.
- To the hot oil add the mustard seeds, let it splutter. Add hing. Roast for 5 more seconds.
- Add the lentils and cashew nuts, then fry them till they are golden brown on a low medium heat. Do not keep the heat high as it will burn the spices and they will remain uncooked inside. Better slow and well roasted.
- Now add turmeric powder and green chillies and mix well.
- Add the steam rice by hand, a handful each time. Use your fingers to separate each grain of rice from the others mimicking a sprinkling action.
- Mildly squeeze the water from the coconut and add it to the mix. Mix the rice and the spices well.
- Cut the lemon and squeeze its juice onto the rice mix.
- If you prefer, you can garnish it with some chopped fresh coriander leaves.
- There you have your Lemon Rice! Enjoy!
Nutrition

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South India is home to millions of people who have been vegetarians for more than 2000 years. I want to bring the richness of that to your kitchens and hope it makes you as happy as I am.
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