Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Tamilian Lemon Rice
Introduction
This is such an easy dish, which you can make with freshly cooked or yesterday’s cold, cooked rice. The lemon zest and cashew nuts are my and my mum’s non-canonical additions, because more lemon and fried cashew nuts make everything better. You can also make this recipe with very quickly cooked shop-bought vermicelli instead of rice, as the lemon, mustard seed and curry leaf base is a traditional seasoning for a popular South Indian vermicelli dish, known as upma.
Ingredients
| basmati rice | |
| boiling water | |
| lemons, zest and juice | |
| fresh curry leaves | |
| cashew nuts, halved | |
| Storecupboard: | |
| neutral or olive oil | |
| sea salt flakes, to taste | |
| ground turmeric | |
| mustard seeds | |
| dried red bird’s eye chillies | |
| asafoetida |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
