Ajwain(Vaamaaku) leaves Lemon Rice
Ajwain leaves can be boiled with water. And made into a hot concoction to cure persistent colds and coughs. The leaves of this plant are the real stars. They are bright green in colour and are broad and pulpy. Ajwain leaves can be added to a spiced besan (gram flour) batter and then deep-fried to make delicious and flavourful pakodas, which are known asVaamaaku bajji. Ajwain leaves can be sautéed ground and then added to some creamy yoghurt to make a delicious and flavourful dip. Alternatively, make some fresh ajwain leaves chutney by throwing it in the grinder with some water and spices of your choice. The chutney can be enjoyed with pakodas.
Ingredients
Cooked rice – 1 cup
Vaamaaku/Ajwain Leaves – 6 No.
Green chillies slit lengthwise – 3 No.
Turmeric powder – 1/4 tbsp
Lemon Juice – 2 tbsp
Salt – to taste
For Tempering
Few Curry Leaves
Mustard Seeds – 1/2 tbsp
Cumin seeds – 1/4 tbsp
Chana Dal – 1/2 tbsp
Urad Dal – 1/2 tbsp
Peanuts – 2 tbsp
Red chillies – 2 No.
Hing – 1 pinch
Oil – 2 tbsp
INSTRUCTIONS
Wash the vaamaaku/ajwain leaves and chop them into pieces.
Place the cooked rice in a mixing bowl. Heat oil in a pan Add tampering ingredients and fry. After done add chopped green chillies, and curry leaves and fry for a while.
Then add chopped ajwain leaves, and turmeric powder and fry for a couple of mins on low flame.
Now add the fried ajwain leaves mixture to the rice bowl and mix along with enough salt. Finally, add lemon juice and mix everything well.
Now healthy ajwain leaves lemon rice/Vamaaku puliohara lemon Rice is ready to serve.
