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South Indian Lemon Rice
Milk Street Facebook Community member Krittika Govil of Somerville, Massachusetts, uses leftover cooked rice to make this citrusy, golden-hued dish. Her version is flavored with urad dal (split black lentils), which commonly are used as a spice or seasoning in Indian cooking, but we think the rice is excellent even without it. She also uses curry leaves. The leaves, unrelated to curry powder, bear a slight resemblance to fresh bay, but their pungent flavor and aroma are unique, with hints of citrus, spice and even toasted allium. They’re sold fresh or frozen in Indian grocery stores. If not available, use 2 garlic cloves, minced, instead; the rice will have a slightly different taste profile but will still be delicious.
4
Servings
Tip
Don’t add the onion until the peanuts and spices are richly fragrant and sizzling in the coconut oil. Blooming the aromatics this way is called “tempering,” a step that deepens their flavors and fragrance while also creating an infused fat that distributes flavor throughout the dish.
30 minutes
Ingredients
-
3
tablespoons coconut oil, preferably unrefined
-
½
cup roasted peanuts, chopped
Directions
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01In a large saucepan over medium-high, melt the coconut oil. Add the peanuts, chilies, mustard seeds and curry leaves (or garlic). Cook, stirring often, until fragrant and sizzling, 1 to 1½ minutes. Add the onion, turmeric and ½ teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
Reviews
May 1, 2023
Very good paired with ginger curry chicken kabobs
I made this recipe using brown rice and it was delicious paired with the ginger curry chicken kabobs.
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