Tangy South Indian Lemon Rice
Arancini
With Curry Leaf Crunch

Name: Tangy South Indian Lemon Rice ~Arancini~ With Curry Leaf Crunch
Total time: 45 min
Yield: 1
Cuisine: Indian-Italian
Ingredients: For Lemon Rice:; 2 cups Cooked rice; 2 tbsp Lemon juice; 10–12 Curry leaves; 1 tsp Mustard seeds; 2 Green chillies, slit; ½ tsp Turmeric powder; to taste Salt; 1 tbsp Oil; For Arancini:; 2 cups Lemon rice (prepared above); ½ cup Grated mozzarella or processed cheese; 6–8 Curry leaves, finely chopped; 1 cup Breadcrumbs; 2 tbsp Cornflour; ¼ cup Water (for slurry); for deep frying Oil

45 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Vegetarian

Diet

In this dish, the South Indian lemon rice takes on the crunch of arancini, a traditional Italian snack. Making this can be quite a process, as it includes filling the rice balls with cheese, rolling them in breadcrumbs mixed with curry leaves, and frying them until golden brown. Ideal for appetisers or party platters, the end product has a crispy exterior and a soft, tangy interior. It is a delicious fusion, best served with chutneys.

Ingredients

UNITSIngredients

For Lemon Rice:

2 cupsCooked rice

2 tbspLemon juice

10–12Curry leaves

1 tspMustard seeds

2Green chillies, slit

½ tspTurmeric powder

to tasteSalt

1 tbspOil

For Arancini:

2 cupsLemon rice (prepared above)

½ cupGrated mozzarella or processed cheese

6–8Curry leaves, finely chopped

1 cupBreadcrumbs

2 tbspCornflour

¼ cupWater (for slurry)

for deep fryingOil

Arancini

Tangy South Indian Lemon Rice Arancini With Curry Leaf Crunch

Ingredients

Tangy South Indian Lemon Rice
Arancini
With Curry Leaf Crunch