Lemon Rice (Chitranna)

Rinse the rice thoroughly under cold water until the water runs clear.

In a deep pot, bring 5 cups of water to a boil. Add turmeric powder, salt, and 1 tbsp of oil.

Stir in the rinsed rice, lower the heat, and cook until fully done.

Drain any excess water, fluff the rice, and set it aside to cool completely.

Heat ¼ cup of oil in a large skillet over medium heat. Add the raw peanuts and fry until golden and crunchy. Remove the peanuts and set them aside.

Next, roast the cashews in the same oil until lightly golden. Set them aside with the peanuts.

In the same skillet, add mustard seeds and allow them to crackle.

Add the dry red chillies, bay leaf, green chillies, and curry leaves. Sauté briefly until fragrant.

Once the tempering is ready, gently fold in the cooled rice.

Add salt, roasted peanuts, and cashews.

Pour the lemon juice over the rice and mix gently.

Cover the pan and let the rice simmer on low heat for 3-4 minutes to allow the flavors to meld together.

Taste and adjust seasoning or lemon juice if needed.

Serve Lemon Rice on its own or pair it with papad and a side of plain yogurt for a complete meal.