Lemon rice with vegetables

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Ingredients:-

  1. Ponni rice/ Parboiled rice – 1 cup
  2. Turmeric powder – 1/2 tsp.
  3. Water – 21/4 cups
  4. Gingelly oil/Nalenna – 1.5 tbsps.
  5. Mustard seeds – 1/2 tsp.
  6. Curryleaves – 2 sprigs
  7. Dry red chillies – 2 numbers
  8. Hing – a pinch
  9. Urad dal – 1 tsp.
  10. Peanuts – 1 tbsp. (skin removed)
  11. Onion – 1 small, finely chopped
  12. Shallots – 1/4 cup, thinly sliced
  13. Greenchilly – 2 numbers, slit
  14. Carrot – 1 medium, finely chopped
  15. Freshly squeezed lime juice – 1/4 cup
  16. Kariveppila chammanthippodi – 1 tsp.
  17. Salt to taste

Method:-

  1. Wash the ponni rice several times under running water. Drain the water and transfer the rice to a pressure cooker. Add 2.25 cups of water, 1 tsp. of salt and 1/2 tsp. of turmeric powder. Close the cooker and cook for 2 whistles on high heat. Open the cooker once the pressures completely subside.
  2. In a broad pan, heat the oil & add hing and mustard seeds. Allow them to pop, add the urad dal & peanuts and fry till they turn golden brown in colour.
  3. Stir in the curryleaves, dry red chillies, greenchillies, onions and shallots. Cook till the onions and shallots turn translucent.
  4. Add the chopped carrots and cook till soft for 3-4 minutes.
  5. Stir in the cooked rice, lime juice,  Kariveppila chammanthippodi & toss for 2 minutes on medium heat.
  6. Check for salt and add more if needed.
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