Lemon rice, Pulihora, chitraanna

Ingredients

1. Boiled Rice - 2 cups
2. Lemon - 1/2 (juice squeezed)
3. Curry leaves - 10
4. Green chillies - 3
5. Asafoetida - a pinch
6. Oil - 2 table spoons
7. Mustard seeds - 1/2 tea spoon
8. Cumin seeds - 1/2 tea spoon
9. Chana dal - 1/2 tea spoon
10. Urad dal - 1/2 tea spoon
11. Cashew - 10
12. Ground nuts - 10 (skin peeled)
13. Coriander or cilantro - 1/4 bunch
14. Turmeric powder - 1/2 tea spoon
15. Onion - 1 (medium sized)
16. Ginger - 1/4" (Finely chopped)
17. Salt - 1 tea spoon or as needed

Method

1. Cook rice and keep it aside.
2. Take oil in a saucepan.
3. Add mustard,cumin, chana dal, urad dal and as they splutter, add asafoetida and curry leaves.
4. Keep stirring for a minute, add ginger, green chillies, ground nut, cashew and fry for a minute
5. Add finely chopped onions and stir till the onions turn brown.
6. Add turmeric powder and coriander, stir the entire mixture for 2 minutes.
7. Switch off the flame, add the mixture to boiled rice and mix the rice gently without spoiling the coarse texture of the rice grains.
8. Add salt and lemon juice as needed.
9. Close the lid and serve after 10 minutes to enjoy the flavors.

Ginger Chutney

Ingredients

1. Ginger - 1" piece
2. Onions - 1
3. Red chillies - 3
4. Grated Jaggery - 1 tea spoon
5. Cilantro or Coriander - 3 strands
6. Oil - 1 table spoon
7. Salt - 1 tea spoon or as needed

Method

1. Heat 1 table spoon of oil in a saucepan
2. Add ginger,onion,red chillies and fry them till the onions turn brown
3. Switch off the stove, let them cool to room temperature for 2 minutes before adding them into a blender. (Saves the blender blades from heat and improves the taste)
4. Add salt, grated jaggery, coriander and the above mixture to the blender and grind to a coarse paste.

Pesarattu or Moong dal dosa

Ingredients

1. Whole Moong dal - 2 cups
2. Salt - 1 tea spoon or as needed
3. Onion - 1
4. Cilantro or Coriander - 1/2 bunch
5. Cumin seeds - 1 tablespoon
6. Green chillies - 2
7. Oil as needed

Method

1. Soak moongdal overnight in 4 cups of water
2. In the morning, drain the water and grind them into coarse paste.
3. Add salt as needed.
4. Coarse filling for these dosas are made by grinding cumin, green chillies, coriander and onion into a coarse paste.
5. Take 4 drops of oil and coat the tava.
6. Pour 1/2 cup of batter onto the tava and spread it in anti-clockwise direction
7. Place the tava on stove on medium heat with a closed lid.
8. After a minute, open the lid, add 2 table spoons of coarse filling in the center of the dosa, close the lid and cook it for 1 minute.
9. Open the lid, fold the dosa and serve it hot with ginger chutney.