Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water | How to make Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water

By shaifali Saxena  |  10th Apr 2018  |  
5 from 1 review Rate It!
  • Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water, How to make Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water
Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Waterby shaifali Saxena
  • Prep Time

    62

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

4

1

About Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water Recipe

We all know about the south platter which includes idli, sambhar vada hyderabad biryani etc.. But here i made a unique platter with lemon rice, black chickpea stir fry and tomatoes chutney with jaljeera and coconut water

Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water

Ingredients to make Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water

  • 2 cup boiled rice
  • 1tsp turmeric
  • 2 green chillies for each dish
  • 1tsp mustard seeds for each dish
  • 1cup coconut grated
  • 2cup black chickpea boiled
  • 4-5 tomatoes boiled and puree
  • salt to taste
  • 1tsp urad lentil soaked
  • 8-10 curry leaves
  • 1tsp fenugreek seeds
  • 1cup fresh coriander.
  • 2cup fresh mint
  • 4 lemon juuce
  • salt and pepper to taste
  • cumin powder 2tsp

How to make Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water

  1. For lemon rice-heat 2tsp oil in a pan and add mustard seeds, fenugreek,curry leaves, turmeric,urad dal and chillies. Saute for 2mins.
  2. Reduce the flame, mix rice and salt and cook for a minute.
  3. Turn off the heat and add lemon juice and mix
  4. Chickpea stir fry-heat oil in a pan, add mustard seeds, curry leaves, chillies and ginger and saute for a minute.
  5. Now add coconut and chickpeas and season with salt. Cook for 2 mins and it is ready.
  6. Tomato chutney-heat 2tsp oil in a pan, add mustard, ginger, curry leaves and cillies.
  7. Now add tomato puree and cook for 5 mins.
  8. You can add water to make consistency as you like.
  9. For jaljeera- make a paste of coriander, mint, lemon and salt.
  10. Take 2-3tsp of jaljeera in a glass and fill with chilled water.

Reviews for Hyderabadi Lemon Rice, Chickpea Coconut Stir f\Fry and Tomato Chutney with Jaljeera and Coconut Water (1)

Hema Mallik6 months ago

Woww...Yummyy...
Reply

Cooked it ? Share your Photo