Lime Rice
Simple and flavourful Lime Rice is my all time favourite mixed rice among all the South Indian rice varieties. During my school days I used to shamelessly wait for my friend to bring lime rice for lunch so I can stuff my face. Absolutely loved it. This recipe is from my friend’s mom and I’m so happy to share it with you all. I’ve added small tips to make it even more delicious.
The recipe is quick and easy, especially if you have some leftover rice. If you plan to take this for your lunch box, cook rice the night before and refrigerate to save more time. I’ve added peanuts for crunchy texture but feel free to experiment with any other nut variety!
Ingredients
Rice (any) – 1 cup
Water – as needed to cook the rice
Salt – 1 1/4 tsp (or to taste)
Cooking Sesame Oil – 3 1/2 tbsp
Curry leaves – a few leaves
Flavour enhancer powder – 1/2 tsp (optional) (refer Puliyodharai recipe to make this)
Mustard seeds – 1 tsp
Chana dhal – 1 tbsp
Urad dhal – 1 tbsp
Peanuts – 1/2 cup
Green chillies (finely chopped) – 2 tbsp
Asafoetida – 1/2 tsp
Turmeric powder – 1/2 tsp
Lime/lemon zest – 1 tbsp
Lime/lemon juice – 3 to 4 tbsp
Jaggery powder/brown sugar – 1 tsp
Yield
Serves 3 – 4
Prep time
15 mins
Cook time
30 mins
Method
1) Wash and soak rice for 15 mins. Then cook the rice until soft and fluffy, but not mushy. Transfer the cooked rice to a wide bowl or a plate to cool down a bit. Sprinkle 1/2 tsp salt, a few curry leaves (hand torn), flavour enhancer powder and 1 tbsp sesame oil on the rice and set aside.
2) While the rice is cooking, heat 1/2 tsp of oil in a wide pan and roast the peanuts on low flame until crunchy and set aside.
3) In a bowl take 3/4 tsp salt, jaggery powder/brown sugar, lime/lemon zest and lime/lemon juice. Mix well and set aside.
4) Heat the remaining oil in a pan and add mustard seeds and allow it to splutter. Simmer completely and add chana dhal and urad dhal. Roast until golden. Add asafoetida and turmeric powder to the roasted dhals and mix once.
4) Immediately add green chillies and few curry leaves. Fry for 30 seconds. Transfer this tempering to the lime juice mixture. Allow it to sit for about 5 mins.
5) After 5 mins transfer the tempering and lime juice mixture to the cooked rice and add the fried peanuts. Add some curry leaves and gently mix (without breaking the rice) once. Gently press down the rice and cover the pan. Let it sit for 10 mins at least.The rice will absorb all the seasoning and the flavours during this time.
6) 6) Serve lime rice with a vegetable koottu (check out my green papaya koottu and watermelon rind koottu) or any dry vegetable spicy curry. Simple Indian papad and fryums are also great accompaniments. My all time favourite with lime rice is crunchy potato chips or spicy potato dry curry.
Notes
- Make sure to cook your rice just enough, because Lime Rice will not taste good if the rice is mushy. Adding a small amount of oil on top of the cooked rice, while it is cooling helps to keep the grains separate.
- You can use cashews or walnuts, instead of peanuts, if you prefer. Adding any one of these nuts gives a nice crunch to the rice and also adds protein value to your meal.
- Adding zest increases the nutritive value and enhances the intense lime flavour.
- Lemon/lime juice and zest left on its own (without adding sugar or salt) might become bitter after few mins. So whenever you squeeze citrus fruits for your food, squeeze directly on top of your food which is already seasoned.
- Like Puliyodharai, this rice also is a great option for short travels, picnic or lunch box. The natural acidity from lemons, sesame oil and the flavour enhancer acts as a preservative and increase the shelf life even without refrigeration. Stays good for nearly 2 days at room temperature.
