Ingredients for Lemon Rice With Coconut Chutney
- Long Grain Rice
- Cooking Oil
- 1/4 cup roasted peanuts
- 1 teaspoon mustard seeds
- Cayenne Powder
- 1/4 teaspoon turmeric powder
- Coconut
- Hot Green Peppers
- Fresh Ginger
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How to Make Lemon Rice With Coconut Chutney
- **Cook the Rice:** Rinse 1 cup of basmati rice until the water runs clear. Cook according to package directions with 1/2 teaspoon salt (or to taste), ensuring the grains remain separate.
- **Prepare the Rice:** Let the cooked rice cool completely.
- **Temper the Spices:** Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat.
- **Add Mustard Seeds:** Add 1 teaspoon of mustard seeds and reduce heat to low. Cook until they begin to splutter.
- **Add Aromatics:** Stir in 1/4 cup roasted peanuts, 1/4 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper (adjust to your spice preference).
- **Remove from Heat:** Remove from heat immediately.
- **Combine with Rice:** Add the cooled rice to the wok and gently mix.
- **Add Lemon Juice:** Stir in the juice of 2 lemons (adjust amount depending on lemon size and desired tartness). Gently mix to avoid breaking the rice grains.
- **Prepare Coconut Chutney:** In a blender, combine 1 cup shredded coconut, 1/4 cup water, 1/2 teaspoon salt, and 1 green chili (optional). Blend until smooth.
- **Temper Chutney:** Heat 1/2 tsp oil in a small pan. Add 1/4 teaspoon mustard seeds and cook until they splutter. Pour this tempered oil over the coconut paste.
- **Serve:** Serve the lemon rice hot with the coconut chutney. Garnish with extra peanuts and cilantro(optional) if desired. You can also serve with mint chutney, tomato ketchup, and potato crisps (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
9g
Carbs
25g
