Lemon Rice
Photo: Carolina Ayala / Contributor
Lemon rice has a long and rich history in the cuisine of southern India, with several mentions in medieval cookbooks. I encountered it first a few years ago on a visit to Bengaluru and have made several variations since. Characteristic seasonings are mustard seeds, kari leaves, peanuts or cashews, red or green chiles but the most compelling part about the dish is the refreshingly simple combination of lemon zest and juice with rice.
You can eat it on its own, with a side of plain yogurt or with a simple aromatic curry. It even tastes good cold. Here is an iteration of lemon rice with crushed cardamom and cloves adding a punch of aromatic flavor. Next week I am bringing you a recipe of Alleppey Fish, a summer fish stew with green mango, also from southern India that will pair beautifully with this lemon rice.