Govinda Dasu Cookbook : Lemon Rice


  1. Oil
  2. Senega pappu
  3. Minna pappu
  4. Dry red chillies
  5. Green chillies
  6. Aavalu
  7. Ingua
  8. Karuvepakku
  9. Pasupu
  10. Lemons
  11. Rice
  12. Butter
  13. Cashews or peanuts


  1. In a small pan, add 2 tablespoons of peanut or vegetable or saffola oil. Switch on medium high heat. Add 2-3 tea spoons of chane ka dal (senega pappu) . After 1 minute, when chane ka dal is partially roasted, add 4-6 tea spoons of urad ka dal (mina pappu). Add 2 red whole dry chillies. Add 2-3 tea spoons of mustard seeds (aavalu). Add a sprinkle of hing (asafoetida) . Let the mustard seeds splutter. Remove the pan from stove and place it on a place mat. Add small cut karipatha leaves (karuvepakkulu)
  2. Add 2 spoons of salt and ½ spoon of haldi (turmeric i.e. pasupu) .
  3. Now squeeze 2 lemons(nimbapandulu) on top of the above tadka (thiragamatha).
  4. In a large bowl, add 1 cup of cooked rice. Add above lemon juice essence. With a spatula, gentle mix the lemon juice with the rice until juice and uniformly mixed.
  5. In a small pan, add 1 spoon of oil/ 1 slice of butter and 6-8 halved cashews.  In medium heat, roast them. Garnish lemon rice with roasted cashews. Instead of roasted cashews, you can garnish with dry roasted peanuts as well.
  6. Serve with potato chips or vadiyalu as you wish.

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