Arancini
Intermediate
Appetizer
Tangy South Indian Lemon Rice Arancini With Curry Leaf Crunch
Arancini
45 mins
Cooking Time
Intermediate
Difficulty
15
Ingredients
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
Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
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Place the arancini in a rustic wooden bowl with chutney, or serve dips in small terracotta dishes.
Pairing Instructions
Pairing Instructions
Add a typical South Indian twist to these arancini by serving them with rasam and coconut chutney.
Garnishing Instructions
Garnishing Instructions
Add a little sea salt and fried curry leaves for a crunchier and more aromatic topping.
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