I have been lucky enough to have the opportunity to make culinary journeys to India, where South India has been a fantastic feature. South Indian cuisine is colorful and flavorful with different spices and flavors than the ones I grew up with. In addition, it has a rich selection of seafood, vegetables, pork and rice dishes. The rice also tastes different than the long-grain basmati rice. It is thicker, shorter and has less flavor, which is why I think it is often made with different spices. Also, rice is eaten with almost every meal and it is a good change from the usual boiled rice.
Another advantage of this recipe is that you can use leftover rice from the day before, for example. I'm almost sure that's how this one was invented. Also try another South Indian recipe coconut rice . By the way, if you're going to do it the real South Indian way, use your right hand to shape it into balls that you put in your mouth. I think it's so good that I can eat it with just coconut chutney or my mango & lime chutney or pomegranate raita. Fresh chili is not part of this recipe, but I like it spicy and like to add 1-2 fresh chilies with the rice.
LEMON RICE
3 tablespoons oil
6 curry leaves
¾ tsp turmeric
300 g cooked rice
¾ tsp salt
3 tsp cashew nuts
3 tsp raisins
6 tablespoons lemon juice
Procedure:
- Heat oil, add curry leaves and turmeric. Continue with rice, salt, nuts and raisins.
- Mix well and add lemon juice at the end.