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Lemon Rice

Lemon Rice

Print Recipe
Tangy South Indian lemon rice with mustard seeds, curry leaves, and turmeric.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 cups cooked rice (preferably cooled or leftover)
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal (optional)
  • 1–2 green chilies, slit
  • ½ tsp turmeric powder
  • 1 pinch asafoetida (hing)
  • 8–10 curry leaves
  • 1–2 dry red chilies
  • 2 tbsp roasted peanuts or cashews
  • Juice of 1 lemon
  • Salt to taste
  • Fresh coriander for garnish (optional)

Instructions

  • Prep Rice:If using freshly cooked rice, let it cool a bit to avoid mushiness.
  • Temper Spices:Heat oil in a pan. Add mustard seeds and let them splutter.Add urad dal, chana dal, peanuts, red chilies, and sauté until golden.
  • Aromatics:Add curry leaves, green chilies, turmeric, and a pinch of hing. Mix well.
  • Add Rice:Gently add the rice and mix until the yellow color coats every grain evenly. Add salt to taste.
  • Finish with Lemon:Turn off the heat. Squeeze in the lemon juice and mix gently.
  • Serve Warm:Garnish with coriander (if using) and enjoy with papad or pickle.