Lemon Rice - Make them for Lunch Box or Travel

In the summer season, you go to the market and you will be shocked when the fruit & vegetable vendor sells a Lemon for Rs.5/- each... Lemons  are used to make  to make lemonade by mixing lemon juice and water. Lemon is well known for its medicinal power and is used in many different ways.  

Rich in Vitamin C this citrus fruit enhance your beauty, by rejuvenating skin from within bringing a glow to your face. One of the major health benefits of drinking warm lemon water is that it paves the way for losing weight faster, thus acting as a great weight loss remedy. 

Lemon Water Flushes out Toxins and Is extremely beneficial for the body.

Lemon rice is one of the most commonly made South Indian rice dish.  This reminds me of my childhood days when we used to travel to Kerala by train with our parents during the summer vacation.  My father used to bring plantain (banana leaves) for packing the rice.  

The Lemon  rice used to be wrapped in wilted banana leaf for each one of us.  We used to eat them with  thick coconut chutney ground with smoked red chillies, and yummy mango pickle made by Mom :).  This remains good for 2 days!

Make a note of this simple recipe which can be packed for lunch box or while you travel...

Ingredients :

Cooked Basmati Rice - 2 cups

Lemon - 1

Curry Leaves - 1 string

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Chana Dal - 1 tbsp

Groundnut - 2 tbsp

Green Chillies - 2

Red Chillies - 2

Grated Ginger - 1 medium piece

Asafetodia - 1 tsp

Turmeric Powder -1/4 tsp

Oil - 2 tbsp

Salt to taste

Coriander leaves

Method :

Wash the rice and keep aside for 10 minutes. Add enough water with little salt and pressure cook upto 4 whistles.  Once the cooker cools down, transfer the rice on a plate and allow to cool down.

In a Kadai, heat the oil and add the mustard seeds, urad dal, chana dal and groundnut and saute for some time. Once the colour changes, add all other ingredients and saute this well. Now switch off the gas and add the lemon juice and required salt and rice and mix well.  Garnish with coriander leaves and serve with chutney, pickle and Pappadam.