Step-by-Step Instructions

1. 1.Prepare the Tadka Base

   Heat 2 tablespoons of sesame oil in a pan over medium heat. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Then, add 1 teaspoon of whole black gram (urad dal) and 1 teaspoon of chana dal. Sauté until the dals turn lightly golden brown.

2. 2.Add Aromatics and Nuts

   Add 1 sprig of curry leaves, 2 dry red chilies, and 2-3 fresh green chilies (slit in half) to the pan. Stir well. Next, add 6-8 cashew nuts and 8-10 peanuts. Continue to sauté until the nuts are lightly roasted and fragrant.

3. 3.Incorporate Turmeric and Lemon

   Turn off the heat and allow the oil to cool slightly. Add 1 teaspoon of turmeric powder and mix it into the tadka. Then, squeeze the juice of 1 medium lemon directly into the pan, ensuring no seeds fall in. Add salt to taste and mix well.

4. 4.Combine with Rice

   Add 2 cups of cooked Kolum rice (or any short-grain rice) to the pan with the tadka. Gently mix the rice until all the ingredients are well combined and the rice is evenly coated with the yellow turmeric color.

5. 5.Steam and Finish

   Sprinkle a small amount of water over the rice, cover the pan with a lid, and let it steam for a few minutes on low heat. This allows the flavors to meld. For a fresh flavor boost, take 4-5 curry leaves, crush them with a pinch of salt, and sprinkle them over the hot lemon rice just before serving.

6. 6.Serve

   Serve the Lemon Rice warm or at room temperature. It pairs wonderfully with creamy coconut gravies or can be enjoyed on its own.