Lemon rice/ Pulihora - Sona Masoori Rice
A tangy South Indian classic made with sona masoori rice, tempered with curry leaves, mustard seeds, and green chilies, then lifted with the brightness of fresh lemon juice. Light, refreshing, and a staple in homes and temples alike.
Ingredients
- 1 cup sona masoori rice, rinsed
- 2 cups water
- 2 tablespoons oil, preferably sesame oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 2 to 3 green chilies, slit lengthwise
- A pinch of asafoetida
- 10 to 12 curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons lemon juice, or more to taste
- 2 tablespoons coriander leaves, chopped
Directions
Cook the rice with 2 cups of water until tender, then let it cool slightly so the grains remain separate. Heat oil in a large pan over medium heat. Add the mustard seeds, urad dal, and chana dal, and fry until golden brown. Add the green chilies, curry leaves, turmeric, and asafoetida, and sauté for about 2 minutes.
Add the cooked rice to the pan and stir gently to combine with the spiced oil. Stir in the lemon juice, salt, and coriander leaves and mix until evenly coated. Adjust lemon juice and salt to taste. Serve warm.
Serves 2. Best enjoyed with papad and pickle.
