NOTE: Make a large batch and store in the fridge as you would store pickle. When needed, just make rice and mix and serve.

•Dry roast coriander and 1 tsp cumin seeds. Grind to a fine powder.
•Extract juice from the lemons. Dissolve salt in a little water and add to lemon juice. Heat the juice for a few and set aside to cool.
•Heat oil in a pan. Add the seasonings (Cumin seeds, mustard seeds, red chilies, curry leaves and hing). Allow the mustard to flutter.
•Reduce heat and add green chilies, ginger, peanuts, ground coriander-cumin powder and turmeric powder. Stir for a few till peanuts are crisp.
•Add grated coconut and stir for few. Ensure that the coconut is not burnt. Add lemon juice and salt mixture and turn the heat off.
•Allow to cool completely and then refrigerate.


To Serve:

•Mix about 1 tbsp of lemon rice masala in 2 cups of cooked rice. Add salt if recuired and garnish with cilantro (coriander leaves).
•You may also heat a pan, add the masala and heat it for a few and then add rice.


http://cooktorelax.blogspot.com/2009/07/lemon-rice-masala.html