Lemon Rice With Coconut Chutney Recipe

Name: Lemon Rice With Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Rice; 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); Coconut Chutney; 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

Servings: persons

Lemon Rice
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)
Coconut Chutney
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

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.

672

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Lemon Rice, 2 cups long grain rice (basmati or other), 3 tablespoons cooking oil (I prefer sunflower), 1/2 cup roasted peanuts (optional), and more.

Yes, Lemon Rice With Coconut Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Rice With Coconut Chutney

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