If you often love to eat spicy stuff, south indian food is definitely the one..and ever wonder how they make these yellow colored spiced rice in indian restaurants…. yeah? i have a quick recipe. The yellow colored flavored rice we’re talking about is called ‘lemon rice’ especially made in south-india famous to last through some hot temperatures due the sourness in lemon.
I love my lemon rice either with egg fry or potato fry, but today its time to use up the left over eggs.
To make this spicy egg fry, chop finely 1 white onion + 1/2 red bell pepper. In a wide pan, add 2 tbps of oil, fry the onion and bell pepper for 3 minutes, add the eggs + salt + black pepper and scramble the eggs into 1″ inch pieces for 5 mins approximately to get the eggs fully cooked.
Lemon rice is pretty quick thing… if you have a day old rice that is good, if not, make some fresh white rice with 1:2 rice:water ratio, which will yield not too sticky rice. Let it cool on a plate for 10 minutes.
Now to prepare for the rice, split about 4 red chillies + mustard + jeera seeds + 1 tsp of pepper corns, + 1/5 cup of lemon juice.
In a wide mouthed pan, add the mustard and jeera seeds to the 2 tbps of heated oil, once the mustard seeds splutter, split and add the red chillies and let it brown for 10 secs, now add the lemon juice + 1/4 tsp of turmeric powder, switch off the heat and add the lemon juice + salt to taste and mix in the cooked rice into the lemon juice mixture.