Lemon Rice (South Indian Style)
This South Indian Lemon Rice is bright, tangy, aromatic, and incredibly easy to prepare. Made with simple ingredients, it is naturally vegan and completely free from onion and garlic. Whether prepared with freshly cooked rice or leftovers, this quick and satisfying rice dish is perfect for lunchboxes, meal prep, picnics, or an easy weekday meal.
Servings: 3
Ingredients
For Cooking the Rice
- 1 cup (200g) basmati rice (or choice of rice)
- 2 cups water
- ½ teaspoon salt
For Lemon Rice
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 2 tablespoon raw peanuts
- 8-10 unsalted cashews
- 2 dry red chilis
- 1-2 green chilis slitted (add to taste)
- 10-12 curry leaves
- ½ teaspoon asafoetida
- ½ teaspoon turmeric powder
- Cooked rice
- 2 tablespoon finely chopped coriander leaves
- Salt to taste
- 2-3 tablespoon lemon juice (add to taste)
Instructions
Cooking the Rice
- Rinse the rice 2-3 times, then soak in enough water for at least 15-20 minutes. After soaking, drain the water.
- Place the drained rice, salt, and 2 cups of water in a heavy-based pan or pot and bring to the boil. Reduce the heat to low, stir, cover, and cook for 10 minutes, or until the water has been absorbed and the rice is tender and cooked through.
- Set aside and allow the rice to cool.
Making the Lemon Rice
- In a separate pan, heat oil and add mustard seeds, chana dal, and urad dal. Fry on medium heat until mustard seeds start to pop and lentils are golden brown.
- Add peanuts, cashews, dry red chilis, green chilis, and curry leaves. Reduce the heat and fry until peanuts and cashews are lightly browned.
- Then add asafoetida and turmeric powder. Mix well and turn off the heat. Add cooked rice and gently mix everything well.
- Add lemon juice, salt to taste, and chopped coriander leaves. Mix well and serve hot.
Serving Suggestions
- Lemon Rice can be served with a bowl of plain yogurt.
- It can also be served with pickles or coconut chutney.
- You can also serve it with your choice of curry.
- Otherwise, it can be enjoyed as it is.
Notes
- Rice: I used basmati rice for this recipe. However, any non-sticky short-grain or long-grain rice can be used to make lemon rice.
- Cool the Rice Before Mixing: Hot, freshly cooked rice can break and become mushy when mixed. Allow the rice to cool completely or spread it on a large plate before tempering.
- Roast the Nuts Properly: Peanuts and cashews should be lightly golden and crunchy. They add texture and authentic flavor.
- Use Fresh Curry Leaves: They provide the best aroma and flavor. If possible, avoid skipping them.
- Add Lemon Juice After Turning Off the Heat: Always add lemon juice after turning off the heat. Cooking lemon juice directly can reduce its fresh flavor and brightness.
- Don’t Overmix: Mix the rice gently after adding the tempering. Overmixing can break the rice grains.
Nutrition (Approximate Values)
Calories : 362kcalCarbohydrates : 63gProtein : 10gFat : 11gSaturated Fat : 1gPolyunsaturated Fat : 3gMonounsaturated Fat : 6gTrans Fat : 0.02gSodium : 400mgPotassium : 169mgFiber : 4gSugar : 1gVitamin A : 146IUVitamin C : 71mgCalcium : 62mgIron : 2mg
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