Monday, November 13, 2006

"Lemon" Rice

The "lemon" in the recipe actually refers to "lime" as the CC has discussed in the Hindenburg of culinary disasters!.

This is a basic everyday kinda recipe from the South of India, and like basic everyday kinda recipes, you have to make it just so, otherwise you'll be left wondering what the fuss was all about.

Made right, this is the ultimate comfort food.

Theoretically speaking, this is no different from a risotto except with different flavoring, and the rice is slightly firmer, and less "wet".

The CC will grant that the ingredients "seem" a bit a exotic. They're not exotic in India (duh!) nor are they particularly exotic in any city that the CC has lived in or visited (which means both coasts, and Chicago.)

In fact, minus one ingredient, they are downright pedestrian.

This must be served with yogurt. Good yogurt, the Greek kind, not the pasteurized garbage that passes for food in this country.

Guess what the CC is eating for dinner tonight!


6-8 curry leaves (this is the exotic one! try dried if you can't get fresh)
1 tbsp mustard seeds
2 tbsp "urad" daal (lentils, easy to get at your local Indian store.)
1 medium red onion, diced (optional)
3-5 serranos (cut into very fine rounds)
1/4 cup peanuts
1 cup basmati rice (no other will do!)
1/4 tsp turmeric
juice of 4 limes


Fry some oil, and add the mustard. Cover, and wait till the mustard "pops". Add the urad, fry for a bit, add the onion, fry for a bit (till pale), add the serranos, fry for a bit, add the curry leaves, fry for a bit, add the peanuts, fry for a bit, add the rice, fry till the rice is coated with the oil.

Add the turmeric and salt, and roughly 1.5 cups of water. Turn to a low simmer, and let it cook uncovered till the rice is nearly cooked. Add the lime juice towards the end.

Serve hot with yogurt!

1 comment:

cafemadras said...

Why basmati? South Indians have no connection to that rice!