lemon rice with coconut chutney

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups long grain rice (basmati or other)
• 3 tablespoons cooking oil (i prefer sunflower)
• 1/2 cup roasted peanuts (optional)
• 1/2 teaspoon mustard seeds
• 1 pinch cayenne powder
• 1 pinch turmeric powder (available at indian groceries)
• 1 medium coconut (just the scrapings)
• 2 fresh hot green peppers (depending on how spicy)
• 1 piece fresh ginger
• 2 teaspoons cooking oil
• 1 teaspoon mustard seeds

Recipe

• 1 lemon rice: cook the rice with required amount of salt and cool.
• 2 the grains should be separate.
• 3 in a wok heat the oil.
• 4 when hot, put in the mustard seeds and lower the heat.
• 5 when the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
• 6 take off the heat.
• 7 add the cooled rice.
• 8 when cool, add the juice of two lemons.
• 9 adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
• 10 serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
• 11 coconut chutney: grind all ingredients together with a enough water to form a paste.
• 12 in a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
• 13 when the seeds splutter, take off heat and pour over coconut paste.
• 14 add salt to taste.
• 15 serve with the lemon rice.