Lime Rice

I went to University in Madurai.  Madurai is an ancient city and the centre of Tamil culture and is well known for its temples, literature, art, architecture and of course food.  Lime rice was introduced to me in Madurai and is a favourite with my family and friends in Melbourne alike.  It is very easy to make and can be served as a salad or with a curry or chutney and pickle as accompaniments.  My children love it with potato chips – trust me, it is a very nice combination!

Ingredients:

2 cups of basmati rice cooked and cooled

Juice of 3-4 limes or lemons

½ teaspoon turmeric powder

1 – 2 green chillies, diced finely

1” piece of ginger, diced finely

½ teaspoon urid dal

½ teaspoon mustard seeds

Salt to taste

1 sprig curry leaves

½ teaspoon mustard seeds

1 dry red chilli

½ cup roasted peanuts

2-3 tablespoons olive oil

Method:

In a wok, heat oil and place mustard seeds.  When it splutters, add white lentils.  When that turns light brown, add the green chillies, ginger and curry leaves.  Saute for a few seconds till you can smell the ginger.  Next lower the flame and add the lime juice.  Add turmeric and salt to taste. Let it boil once.  Turn off the flame and add the rice. Mix well. Add peanuts and mix well.

Serve hot with curry of your choice or if you are taking this as a picnic dish, just carry potato chips and some pickle to serve.