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South Indian Lemon Rice - serves 2

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South Indian Lemon Rice - serves 2

Ingredients:

  • 2.5 cups steamed brown basmati rice
  • 2 tbsp coconut oil (or ghee)
  • 3 tablespoons cashews
  • 2 teaspoons mustard seeds
  • 1 teaspoon green mung
  • 2 dry red chilis 
  • ½ tsp turmeric powder
  • ½ tbsp channa dhal
  • 3 tbsp shredded coconut
  • 8 curry leaves
  • 1.5 tbsp lemon juice
  • salt and pepper to taste
  • Optional : cilantro leaves to garnish 

What to do:

1) Cook rice according to package directions. I like to use a rice cooker as it is just easier.

2) Heat oil in pan, add nuts and toast, then add dhals (mung and channa) toast further, add mustard seeds, dried chilis and finally turmeric. pan fry until seeds pop and dhals are golden. (DO NOT BURN)

3) Add turmeric and rice and pan fry until the rice is coated with thermic, add coconut thereafter and lemon juice. Garnish and serve with steamed veggies 

 

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Beetroot Chutney from Kerela

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Beetroot Chutney from Kerela

Ok, as you know I stumbled upon a creative and delicious way to eat South Indian chutney in the form of beetroots. Beets are a very important part of cleansing according to Ayurveda , and so here it is in the simplest of forms . 

ingredients; 

3 small beetroot , peeled  

2 tsp sunflower oil  

1 tsp whole cumin

3/4 tsp urad dhal (also know as split black gram)  

2 tsp. Channa dhal (also known as split chickpeas)  

1 strand curry leaves  

1 tbsp. Lemon juice  

salt to taste  

1/2 cup shredded coconut  

for the Tarka; 

2 tsp sunflower oil  

1/2 tsp. Mustard seeds  

1/2 tsp. Urad dhal

1 strand curry leaves  

 

what to do;  

cut the beets into small dice and heat oil in a pan . Add cumin seeds, urad dhal and channa dhal and fry until golden. Add curry leaves , lemon juice and fry for 30 seconds. Add beers, salt and a splash of water and cook until beers are tender . Add coconut and take off heat. Place into a grinder and grind the mixture into a paste. Set into a bowl. 

In a separate pan make the tarka. Add the oil and mustard seeds, dhal and curry leaves. When seeds start popping add the mixture to the beer chutney and serve with your favourite dosa. 

 

Yummy beetroot chutney

Yummy beetroot chutney

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