[VeganMoFo 2014] Lemon Rice | Nimmakaya Pulihora Recipe

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My first memory of my grandmother's cooking is - how she made a simple, yet flavorful lemon flavored rice one night out of just a bowl of stale rice. Things were scarce, times not-so-luxurious back then and being judicious about groceries was the only way to keep the family of five well fed and nourished. Money doesn't define us as human beings only compassion will, she used to say. Whenever I make this Lemon Rice at home, I think of her immense love and exuberance. When I am 60 years old, even if I manage to imbibe half of her qualities, I would feel really accomplished in life!

Previously On VeganMoFo 2014 -

Day 1 | No Grind Chutney with Gongura (Sorrel) Leaves
Day 2 | Moongachi Bhaaji | Whole Green Gram and Potato Curry with Koli Masala

Day 3 | Crispy Hedgehog Potatoes with Garlic and Herbs

Day 4 | Cabbage and Onion Vada/Fritters

Day 5 | Ripe Red Chilli Pickle

Day 6 | Garlic Tostones | Puerto Rican Twice Fried Plantains With Rice and Beans 

Day 7 | Zero Oil Zucchini Curry

Lemon Rice also reminds me of this lovely 2-minute video by Saee (My Jhola fame). The first time I watched it, I was instantly transported to my Ammamma's kitchen and now that am writing about the same recipe, couldn't stop myself from sharing the video with you all. Watch more of her work on her exclusive YouTube and while you are there, do share some love by subscribing to the channel. :-)

Lemon Rice | Nimmakaya Pulihora

Serves 2

Ingredients

2 cups cooked rice, at room temperature (I used a day old, left over rice for this recipe)
juice from 1 lemon
1/2 tsp oil

For tadka:

3 tsp oil
1 tsp mustard seeds
1/4 tsp turmeric
1/2 tsp asafoetida (hing)
1 tsp chana dal
1 tsp urad dal
3 tbsp raw peanuts
2 red chilies, broken into pieces
1 green chilli, slit lengthwise
few curry leaves
salt, to taste

Preparation:

In a wide pan, spread rice and mix in 1/2 tsp of oil. Toss everything together and set aside.

Heat oil in a pan. Add chana dal and peanutes. Once they turn light golden brown, add urad dal. After few seconds, add mustard seeds, red chillies, curry leaves and green chillies. Next goes in turmeric, salt and hing. Turn off heat. Then add lemon juice.

Add the seasoning to the rice and mix so that the rice is evenly coated. Taste. Season and add more lemon juice if you like. Cover and let it sit for atleast half an hour, if you can for the flavors to blend. Serve.

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