lemon rice with coconut chutney Recipe
This is an old recipe from southern India and has been in my family for generations. It is light yet filling and very easy to prepare.
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Cooking tools:
- Wok
- Stove
- Saucepan
- Blender
- Spoon
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 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
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