South Indian Lemon Rice

South Indian Lemon Rice

South Indian Lemon Rice

South Indian Lemon Rice is flavored with turmeric, ginger, mustard seeds and curry leaves. This dish is also gluten free, fragrant and flavorful. The bright yellow

Benefits of Turmeric:

Turmeric is a spice that comes from the turmeric plant. It is the main spice in curry. It has a warm and bitter taste. Also used to flavor or color curry powders, mustards, butters, and cheeses.

Curcumin is the active ingredient in turmeric. It prevents heart disease, Alzheimer’s and cancer. Additionally, turmeric is an anti-inflammatory and antioxidant and also helps improve symptoms of depression and arthritis.

Benefits of Ginger:

A flowering plant whose root is widely used as a spice and a folk medicine. Fresh Ginger is also an anti-inflammatory as it reduces gas, aides in digestion and kill rhinoviruses which causes colds.

Benefits of Mustard Seeds:

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually a 1 to 2 millimetres in diameter and may be colored from white to black.

Mustard seeds are rich in calcium, manganese, omega 3 fatty acids, iron, zinc, protein and dietary fiber.

Benefits of Curry Leaves:

Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B and vitamin E. Curry leaves also help heart functions and can enliven your hair and skin with vitality.

Extremely aromatic and a strong flavor similar to citrus, asafoetida, anise, and lemongrass.

South Indian Lemon Rice
South Indian Lemon Rice

Historical Significance: 

Rice is a central part of many cultures – some countries even credit rice cultivation with the development of their civilization. we get more than ten times the amount of energy we have had to put in to produce the food, which explains why foods made from grass seeds eventually became staples. 

Misconceptions:

Rice is gluten free, inexpensive, versatile and quick to make. Yet people often deem it to be an unhealthy. Eating a daily portion of rice not only makes dieting easier, but is linked to improved all-round health. While almost any food eaten in excess will cause weight gain, I do believe rice can be part of a balanced and healthy diet. 

Types of Rice:

There are over 90,000 samples of cultivated rice and wild species stored at the International Rice Gene Bank. 

My Favorite Type of Rice:

Basmati Rice is a very long, slender grained aromatic rice grown in the foothills of the Himalayas. It is fragrant and the grains are separate and fluffy when cooked. This is the rice I use in this dish and in my Moroccan Spiced Chicken and Rice.

There is both brown and white basmati rice. Brown basmati rice has a higher fibre content and an even stronger aroma than white basmati.

Also, compared to other rices, basmati rice has the most vitamins and minerals and is not as calorically dense as other types of long grain rice. 

More Rice Recipes:

Cardamom and Saffron Rice Pudding (Kheer)
Creamy saffron rice pudding slow-cooked on the stovetop. This wonderful treat can …
Pumpkin Risotto with Goat Cheese
Pumpkin Risotto with Goat Cheese This creamy Pumpkin Risotto with Goat Cheese …
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
South Indian Lemon Rice

South Indian Lemon Rice

  • Author: hungrygirlinqueens
  • Yield: 2 servings 1x

Description

South Indian Lemon Rice flavored with ginger, mustard seeds and curry leaves. 


Scale

Ingredients

  • 1 tablespoon ghee or oil
  • 1 teaspoon mustard seeds
  • pinch of hing (Asafoetida)
  • 10 curry leaves
  • 2 teaspoons urad daal
  • 2 tablespoon peanuts or cashews (optional)
  • 1 green chilies, slit lengthwise
  • 1-inch piece ginger julienned
  • 1/4 teaspoon turmeric powder
  • 1/4 cup lemon juice
  • 1 cup basmati rice
  • 1 teaspoon salt
  • 1 1/2 cup water

    Instructions

    1. Rinse and soak the rice in warm water. 
    2. Slit green chilies and julienne ginger. 
    3. Heat up oil in a medium pot. 
    4. Once the oil is warm add mustard seeds and hing. 
    5. Once the mustard seeds start to sputter add the curry leaves at let cook for 30 second to one minute.
    6. Add urad daal, peanuts, ginger, and chilies and took for 2 minutes until ginger softens.
    7. Add turmeric, salt, drained rice and water.
    8. Mix and cook on medium heat. 
    9. When almost cooked add the lemon rice and continue to let cook. 
    10. Serve and eat with plain yogurt. 

    Leave a Comment

    Your email address will not be published.