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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.

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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

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

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Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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