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Use Of Asafoetida in Lime Rice

Written By FewMinute Wonders on Sunday, August 31, 2008 | 9:28 PM

Lime or Lemon rice is very popular in India. People who like it love it. When made with the right combination of ingredients this could totally satisfy the palates. The pale yellow color of the rice makes it so appealing.Rice mixed with the juices of fresh limes and seasoning, though simple to prepare is great in flavor and taste. A very healthy rice to serve on the side with any kind of cuisine and most commonly prepared as a prasadhum. A must try if you love citrus flavors.Lime lamps are also lit for goddess Durga on Tuesdays and Fridays to invoke her blessing. My entry to: 1. AFAM event: Lemon hosted by Simple Indian Food. 2. To Zlamushka's Spicy Kitchen Tried and Tasted event which focused on Jai and Bee of Jugalbandhi's recipes.

3. Think Spice event hosted by Sunita of Sunitha's world.

The spice that I have picked is the most commonly used one in south Indian cuisine. Asafoetida. This strong pungent smelling spice is something I enjoy when added to seasonings, rasam(Indian soup) and murukku. The asafoetida comes from a species of plant belonging to ferula family. Apart from adding this spice to enhance flavor and aroma, it is used for medical purposes such as for aiding digestion and helping with asthma, bronchitis and cold. All these are well known facts, but what I found out from my friend Frank was something that gave me insight into why it was added to most cooking in south India.

Frank on one of his visits to see parents in Germany wanted me to give him some asafoetida. He was curious about this spice and wanted to show his parents who owned a pharmacy. When he returned he told me something very interesting. Asafoetida, according to his mother was commonly used in keeping rodents from the farm, fields and home garden in Germany. Maybe that was one reason why they were added to food in those days to keep these pests away when refrigeration was absent.


Rice Cooker
Measuring cups and spoons
Bowl (stainless steel)
Cutting Board


Uncooked Rice - 1 cup (Basmathi or Long Grain)
Water - 2 cups
Green Chilli - 2 (add more for spice)
Curry leaves - 6
Lime Juice - from a 1/2 a lime
Coconut - 2 tsp ( grated)
Channa Dhal - 1 tbsp
Udad Dhal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric - 1/2 tsp
Asafoetida - a few shakes
Oil- 1 Tbsp
Sugar - 1 pinch


1. Wash rice and soak it in an stainless steel bowl for 10 minutes.

2. Add 1 cup of water into the rice cooker and place the bowl of rice in the rice cooker.(this helps the rice from not sticking to the bottom of the rice cooker and mess free)

3. Add a little salt, and a few drops of oil to the rice and allow it to cook.

4. Heat the wok with some oil. Add asafoetida and mustard seeds and allow for them to pop. Add channa dhal, udad dhal and allow them to turn golden. Add chopped green chillis, curry leaves, coconut, turmeric and lime juice. Mix well.

5. When the rice is done transfer it to a bowl and fluff them with a fork. Add the seasonings and mix so as to not mush the rice. Add a pinch of sugar and serve them hot.


  1. The addition of asafoetida would indeed enhance the taste of the rice...thanks for participating

  2. That is one lovely bowl of rice. Than k you very much for participating.

  3. glad you liked it, dear srimathi.

  4. After reading you blog, Your blog is very useful for me .I bookmarked your blog!
    Wishes your valentine day to be joyful!

  5. After reading your this blog, I thought your blog is great! i like it .thank you!

  6. Hey asafoetida has been used even in India for ages to keep rats away from fields...


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