South Indian Lemon Rice

Ingredients

• 1 teaspoon coriander seeds
• 2 tablespoons vegetable oil, canola, sunflower, or sesame cooking oil
• 1 teaspoon mustard seeds
• 3 to 4 curry leaves
• 2 medium green chiles, slit lengthwise
• 1 (1-inch) piece ginger, grated
• 1/2 cup roasted unsalted peanuts
• 1 teaspoon turmeric powder
• Juice of 2 medium lemons
• 2 cups cooked basmati rice, or leftover rice
• Salt, to taste

Steps to Make It

1. Gather the ingredients.
2. In a large, dry skillet or saucepan, gently toast the coriander seeds over medium-low heat until fragrant, about 1 minute. Coarsely grind the seeds into a powder. Set aside.
3. Heat the oil in the same pan on medium heat until it shimmers. Add the mustard seeds, curry leaves, and green chiles. Fry the mixture until the splattering stops.
4. Add the ginger and peanuts. Fry the mixture until fragrant, about 1 minute more.
5. Stir in the turmeric powder and turn off the burner.
6. Add the lemon juice and mix well.
7. Add the rice, toasted coriander powder, and salt to taste. Mix thoroughly. Serve and enjoy.