Lemon Rice With Onion Chutni

Ingredients :
Rice -100 gms - 3/4 cup ,
Lemon -2 tsp ,
Salt - to taste ,
Corriander leaves -1 tbsp( chopped).
Ingredients for tempering :
Hing or Asafoetida -a pinch ,
Mustard seed - 1 tsp ,
Cumin seeds - 1/2 tsp ,
Fenugreek seeds -1/4 tsp ,
Urad dal - 1/2 tsp ( optional ) ,
Dried red chilli -1 (broken into two ),
Onion - 2 tbsp (finely chopped ) ,
Turmeric pwd - 1/2 tsp ,
Ginger grated -1 tsp ,
Curry leaves -5 or 6 ,
Peanuts - 2 tbsp ,
Oil -1 tbsp .

Method :
Boil rice and keep in a bowl .
Heat oil for tempering . Add all the spices and   let it crackle in high heat  and then  add curry leaves. Lower the heat and  then add the chopped onion ,saute for a few seconds and then add  grated ginger and  turmeric pwd . Raise the heat and add peanuts. Stir fry for 10 seconds and close gas . Then add the boiled rice ,lemon juice and salt .Toss the rice so that it evenly mixed .Taste the salt .If you want the rice to be more  tangy add more lemon  juice .Sprinkle chopped corriander leaves and chopped green chilli (optional ).
Lemon rice can be eaten with sambar or onion chutni .
( Serving for - 2 )


Onion Chutni 
Vasudha`s favourite chutni

Ingredients :
Onion - 3 medium size (  300 gms ) sliced ,
Tomato 3 medium size ( 300 gms ) sliced,
Salt To taste ,
Oil -1 tbsp.
Ingredients for tempering :
Dried red chilli -1 ( broken into two ) ,
Mustard seeds -1/2 tsp,
Cumin seeds -1/2 tsp ,
Fenugreek seeds -1/4 tsp,

Urad dal -1/4 tsp (optional),

Hing -a pinch ,

Curry leaves -5 or 6 ,

Oil -1 tbsp .

Method :
Heat oil in a non stick wok .Add hing and after a few second add all the spices .Let it crackle.Then add curry leaves .Dont let the curry leaves burn ,add sliced onions .Saute in high heat for 2 minutes and then add the chopped tomatoes .Mx and then add salt.

Lower the heat and cover the pan with a lid.
Let the onion and tomato simmer for 2 or 3 minutes so that the tomatoes are soft .

Uncover the pan and  let it be on  high heat for 1 minute.Close the gas and leave it to cool .

Run the chutni in a blender for a smooth paste.
Before serving ,temper with mustard seeds and curry patha  again with just 1/2 tsp of oil .
Can be stored  in the fridge for few days .