Pairs well with Village Style Nimmakaya Pulihora (Lemon Rice)
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Village Style Nimmakaya Pulihora (Lemon Rice)
70.5K views • 3mo ago
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A special Lemon Rice using Dhaba Kaya, a large, juicy variety of lemon, creating an incredible burst of flavor. This tangy, refreshing dish is perfect for a simple meal or lunch box, embodying the essence of South Indian cuisine with a twist.
00:20:00 total
Serves 4
medium
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Ingredients
- oil - watch the video to see (as needed, for cooking)
- mustard seeds - watch the video to see (for tempering)
- red chili - watch the video to see (for tempering)
- asafoetida (hing) - watch the video to see (for tempering)
- peanuts - watch the video to see
- chana dal - watch the video to see
- urad dal - watch the video to see
- ginger - watch the video to see (chopped)
- green chili - watch the video to see (chopped)
- turmeric - watch the video to see
- curry leaves - watch the video to see
- Dhaba Kaya (large lemon) - watch the video to see (juice extracted)
- salt - watch the video to see (to taste)
- precooked rice - watch the video to see (cooled)
Instructions
- Prepare the tempering: Heat oil in a pan. Add mustard seeds and let them crackle. Then add red chili, asafoetida, peanuts, chana dal, and urad dal. Let them fry until slightly golden.
- Add aromatics: Add chopped ginger and green chili to the pan. Reduce the flame to prevent burning.
- Add spices and leaves: When the heat is moderate, add turmeric and curry leaves for flavor.
- Mix in lemon juice and rice: Add the juice of Dhaba Kaya (large lemon) and salt to taste. Once the juice is well incorporated, add precooked and cooled rice. Toss everything well to ensure the rice is evenly coated with the lemon mixture.
- Serve: Serve the lemon rice hot or cool. It pairs well with fried potatoes, mutton fry, or just by itself for a satisfying meal.
