Delicious 😋 spicy , tangy lemon rice prepared with a handy paste that stores well .

Customise the flavour and spice according to your choice . Adding mint leaves also gives an amazing taste . Call it the three in one paste for lemon rice , coriander rice and mint rice 😁

Preparing variety rice at a moments notice is not a big chore by itself when prepared from scratch , but having such handy mix is helpful to many .

Ingredients

handful of coriander leaves

few green chilies

salt

3 lemons and juice extracted

For tempering

4 tbsp sesame oil

1 tsp mustard seeds

1 tsp split udad dal or chana dal

curry leaves

4-5 broken red chilies

pinch of asafoetida

pinch of turmeric powder

few peanuts or cashewnuts

Method

First wash and chop coriander leaves coarsely, and grind with few green chilies about 3-4 or as per your preference for spice to a coarse paste without adding water . remove and keep aside .

Next , take a pan , add some sesame oil , allow to heat up, splutter mustard seeds, chana dal /udad dal, curry leaves, some peanuts , red chilies , sautee all these without scorching .

Add turmeric powder in hot oil , lower flame , add the ground coriander chili paste , sautee this in hot oil tempering mixture till the paste doesnt seem raw.

Switch off , add salt, miox well , allow this mixture to cool well .

Add in the juice of lemons, mix the paste well . store in a air tight container in fridge and use as required to prepare a quick lemon rice by adding the paste .

You can skip the coriander leaves too if you like a pure yellow coloured lemon rice but i like the taste of the coriander green chili mixture in the lemon rice . it also serves as my three in one paste for coriander rice as well .