Rice - 1(1/2) cup.
Salt - to taste.
Asafoetida - pinch.
Oil - 2 tablespoons.
Dried red chillies - 2 no.
Ginger 1/2 inch piece
Cashewnut a few(optional)
Split black gram (urad dal) - 1 tablespoon.
Split gram (chana dal) - 1 tablespoon.
Peanuts - tea spoon.
Lemon juice - 3 tablespoons.
Mustard seeds (optional) - tea spoon.
Curry leaves - 3 sticks.
Turmeric powder - tea spoon.
Coriander leaves
Grated fresh coconut - 1 tablespoon.(optional)
Carrot grated 1(optional)
Lemon rice is also popularly called as Pulihora, Puli actually means sour taste and Pulihora is referred to as sour rice. This dish is specially made of lemon juice or can also be made of tamarind juice.
Wash rice and cook in a cooker. Pour a little less water than we do use for normal rice. After rice is ready spread it in a wide steel basin. Mix one table spoon of raw oil, salt mixed with lemon juice,half tea spoon turmeric and a few curry leaves and mix thoroughly and let the rice get cool for about thirty minutes.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Fry until dals change colour to light brown.
Add peanuts and mustard seeds and so on. Let mustard seeds crackle, then add a few more curry leaves. Mix half teaspoon of turmeric powder in this. Stir fry for half a minute. Add this to the already cooked rice.
Add lemon juice and salt if needed. Garnish with grated coconut and carrot if you want.
