Empty My Fridge
South Indian Lemon Rice Tomato Raita
Ingredients
- Oil6 tbsp
- Mustard seed3 tsp
- Dried chili5 nos
- Urad dal3 tsp
- Chana dal5 tsp
- Heeng1 tsp
- Ginger · chopped1 tbsp
- Chili pepper · chopped3 nos
- Peanut · roasted2 tbsp
- Cashew8–10 nos
- Curry1–2 sprigs
- Turmeric · powder1 tsp
- Rice3 cups
- Saltto taste
- Lemon4–5 tbsp
- Tomato · chopped1 ½ cups
- Coconut · grated¼ cups
- Cumin1 tsp
- Yoghurt2 cups
Instructions
- Heat 3 tbsp oil in a pan, add the mustard seeds, dried red chillies, urad dal, chana dal, heeng, chopped ginger, green chillies, peanuts, cashews, curry leaves and turmeric, and fry until the nuts and dals are golden.
- Add the boiled rice and salt, sprinkle with a dash of water and mix well.
- Turn off the heat and stir in 4-5 tbsp lemon juice.
- For the raita, heat 3 tbsp oil and add the heeng, mustard seeds, dried red chillies, chana dal, urad dal and curry leaves; when they splutter, add the chopped tomato and salt and cook until soft.
- Stir in the grated coconut, cumin and green chilli, and cook briefly with a dash of water.
- Let the tomato mixture cool, then mix it into the 2 cups of curd and add salt to taste.
Summarized from Kunal Kapur's video. Watch it for the details.
More recipes with
LemonTomatoGingerRiceYoghurtCoconutCashewPeanut
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.