LEMON RICE

Lemon rice is a bright, tangy South Indian dish made with cooked rice flavoured with fresh lemon juice and a fragrant tempering of spices. It’s known for its refreshing taste, light texture and vibrant yellow color. It is a simple yet aromatic meal that balances sourness, spice and nuttiness from the peanuts.

Lemon rice is commonly served as a quick lunch, travel food or as part of a traditional South Indian meal, often paired with pickle, fryums or yogurt. It is also a great choice for kids school lunch. Lemon rice with potato fry is classic and nostalgic favourite combination that brings back school days.

ABOUT THE RECIPE:

I’ve used sona masoori parboiled rice for this recipe. Any kind of rice can be used. But, make sure the rice is soft and not sticky.

Finely sliced green chillies are usually added to give a mild spicy flavor for this recipe. Adding green chillies is completely optional, and is not recommended when it’s served for the kids.

I’ve used whole dry red chillies in this recipe. It is usually added as tampering, which can be removed while serving. Adding dry red chillies doesn’t really enhance the spiciness of the dish.

INGREDIENTS FOR LEMON RICE:

• RICE – 1 CUP
• LEMON JUICE – 2~3 TBSP
• TURMERIC POWDER – 1/2 TSP
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CHANNA DHAL – 1 TBSP
• PEANUTS – 1.5 TBSP
• DRY RED CHILLIES – 2 NOS.
• SALT – AS REQUIRED
• OIL – 2 TBSP
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE LEMON RICE:

• Wash and cook 1 cup of rice with salt and a teaspoon of oil. The rice should be soft and non-sticky. Transfer the cooked rice to a large mixing bowl, and keep it aside.

• Once the rice is cooked and ready, heat a kadai and 1.5 tbsp of oil to it.

• Once the oil is heated, add the peanuts and fry them until they change color and turn crispy.

• Once the peanuts turn crispy, add it to the cooked rice.

• In the same kadai, add the mustard seeds, urid dhal and channa dhal. Fry them until they turn golden brown in color.

• Once they turn golden brown in color, add the turmeric powder, dry red chillies and curry leaves to it. Saute it for a maximum of just 10 seconds, and turn off the flame.

• After turning off the flame, add the lemon juice to it. It starts to bubble, which subsides eventually.

• Once it settles down, add them to the cooked rice along with the fried peanuts.

• Mix it well. All the rice should be well coated in the mixture. The rice will have a vibrant yellow color to it.

YUMMY AND DELICIOUS LEMON RICE IS READY.

SERVE IT WITH PICKLE, FRYUMS OR POTATO FRY.

I HAD LEMON RICE WITH POTATO FRY AND POTATO CHIPS.

PRO TIPS:

• Rice has to be soft and non-sticky. Sticky or mushy rice doesn’t work well for this recipe.
• Turn off the flame and then add the lemon juice to it. Lemon juice turns bitter when cooked.

NOTE:

Lemon rice stays fresh at room temperature for about 36 hours. It can be stored in any glass, plastic or stainless steel container. Traditionally, it is packed in siali leaf (mandhara elai) or banana leaf while travelling.

LEMON RICE

Recipe by foodpassion1513Course: MAIN COURSECuisine: INDIAN, SOUTH INDIAN

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

150

kcal

Lemon rice is a bright, tangy South Indian dish made with cooked rice flavoured with fresh lemon juice and a fragrant tempering of spices. It’s known for its refreshing taste, light texture and vibrant yellow color. It is a simple yet aromatic meal that balances sourness, spice and nuttiness from the peanuts.
Lemon rice is commonly served as a quick lunch, travel food or as part of a traditional South Indian meal, often paired with pickle, fryums or yogurt. It is also a great choice for kids school lunch. Lemon rice with potato fry is classic and nostalgic favourite combination that brings back school days.

Ingredients

• RICE – 1 CUP

• LEMON JUICE – 2~3 TBSP

• TURMERIC POWDER – 1/2 TSP

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• CHANNA DHAL – 1 TBSP

• PEANUTS – 1.5 TBSP

• DRY RED CHILLIES – 2 NOS.

• SALT – AS REQUIRED

• OIL – 2 TBSP

• CURRY LEAVES – FOR GARNISHING

Directions

• Wash and cook 1 cup of rice with salt and a teaspoon of oil. The rice should be soft and non-sticky. Transfer the cooked rice to a large mixing bowl, and keep it aside.
• Once the rice is cooked and ready, heat a kadai and 1.5 tbsp of oil to it.
• Once the oil is heated, add the peanuts and fry them until they change color and turn crispy.
• Once the peanuts turn crispy, add it to the cooked rice.
• In the same kadai, add the mustard seeds, urid dhal and channa dhal. Fry them until they turn golden brown in color.
• Once they turn golden brown in color, add the turmeric powder, dry red chillies and curry leaves to it. Saute it for a maximum of just 10 seconds, and turn off the flame.
• After turning off the flame, add the lemon juice to it. It starts to bubble, which subsides eventually.
• Once it settles down, add them to the cooked rice along with the fried peanuts.
• Mix it well. All the rice should be well coated in the mixture. The rice will have a vibrant yellow color to it.
• YUMMY AND DELICIOUS LEMON RICE IS READY.

Notes

• PRO TIPS:
  Rice has to be soft and non-sticky. Sticky or mushy rice doesn’t work well for this recipe.
  Turn off the flame and then add the lemon juice to it. Lemon juice turns bitter when cooked.
  
• NOTE:
  Lemon rice stays fresh at room temperature for about 36 hours. It can be stored in any glass, plastic or stainless steel container. Traditionally, it is packed in siali leaf (mandhara elai) or banana leaf while travelling.