Lemon Rice

2 cups rice
4 green chilies
1/2" ginger
Few curry leaves
2 Lemons
Cashew nuts or ground nuts
4 tsp sesame seeds

Dry fry 4 tsp of sesame seeds and grind to a powder.
Cook rice in a rice cooker with 1:2 ratio water to rice. Add turmeric and 2 tsp of oil to the rice before cooking. Doing this will help spread the color of turmeric evenly and the oil will give a certain fluffiness to the rice. Once rice is done spread on a flat basin and set aside.
In a non stick pan make tadka (poppu) with 2 tsp of oil and fry 1 tsp of cashew nuts or peanuts according to taste, 1 tsp urud dal, 1tsp channa dal, few mustard seeds, jeera and 2 red chilies. Then add chopped green chilies, ginger and curry leaves.
Squeeze the lemon juice and add a pinch of salt.
Add 2 tsp of raw oil (without heating), tadka (poppu) and 4 tsp of sesame powder and lemon juice to the spread out rice. Mix all the above thoroughly.

Green chili and red chili pieces in lemon rice taste very good. They absorb the sourness of the lemon juice and that gives a special taste to them. Try them.