Lime rice

Yield: 1 servings

Measure Ingredient
2 cups Boiled and cooled rice
2 \N Green chillies
1 \N Stalk curry leaves
1 \N Onions finely chopped
1 tablespoon Grated fresh coconut
½ tablespoon Coriander finely chopped
¼ teaspoon Cumin seed; mustard seeds, urad
\N \N ; dal
¼ teaspoon Turmeric powder
2 \N Pinches asafoetida; (2 to 3)
\N \N Salt to taste
\N \N Half lemon; juice of
1 tablespoon Oil

Use a heavy or nonstick pan.

Heat oil, add seeds, and dal. Allow to splutter.

Add green chillies, curry leaves, onions, asafoetida Cook till onions are light pink.

Add rice, turmeric, salt, lemon, coriander, coconut.

Stir gently till well mixed.

Cover and simmer till steaming hot.

Serve hot.

Making time: 20 minutes

Makes: 3 servings

Shelflife: Best fresh

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