Lemon Rice is a simple and flavorful South Indian dish. It combines fluffy basmati rice with tangy lemon juice and aromatic spices. You can prepare it quickly and easily. Hence, Lemon Rice is perfect as a main course or side dish. Its vibrant flavors and enticing aroma will surely please your taste buds.
Zesty Lemon Rice: A Tangy Indian Delight
4
servings15
minutes25
minutesLemon Rice holds a significant place in South Indian cuisine, particularly in states like Tamil Nadu, Karnataka, and Andhra Pradesh. It is often prepared during festivals, special occasions, and religious ceremonies. The dish reflects the region’s rich culinary heritage and the use of local ingredients. In South India, rice is a staple food, and Lemon Rice is a delicious way to transform plain rice into a flavorful and satisfying meal.
Traditionally, Lemon Rice is made by tempering mustard seeds, curry leaves, and other spices in hot oil, which infuses the rice with aromatic flavors. The tangy taste of lemon juice adds a refreshing element to the dish. It is commonly served with a side of coconut chutney, raita (yogurt-based condiment), or papadums for a complete meal experience.
Lemon Rice is not only loved in India but has also gained popularity worldwide. Its simplicity, tangy flavors, and ability to be enjoyed both hot and cold make it a versatile and convenient dish for picnics, potlucks, or lunchboxes. With its delightful combination of citrusy tang and fragrant spices, Lemon Rice is sure to brighten up your mealtime with a burst of flavor and a touch of South Indian culinary tradition.
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Ingredients
Basmati rice: 1 cup
Lemon juice: from 2 lemons
Mustard seeds: 1 teaspoon
Urad dal (split black gram): 1 teaspoon
Chana dal (split Bengal gram): 1 teaspoon
Peanuts: 1/4 cup
Curry leaves: a handful
Green chili: 1, slit
Turmeric powder: 1/2 teaspoon
Salt: to taste
Oil: 2 tablespoons
Directions
- Cook the basmati rice according to the package instructions and let it cool completely.
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds and let them splutter. Then add urad dal and chana dal. Sauté until they turn golden brown.
- Add peanuts and curry leaves. Sauté until the peanuts become crunchy.
- Add the slit green chili, turmeric powder, and salt. Mix well.
- Add the cooked and cooled basmati rice to the pan. Mix gently to combine all the ingredients and coat the rice evenly with the spices.
- Squeeze the lemon juice over the rice. Mix well to incorporate the lemon juice evenly.
- Cook the lemon rice for a few minutes on low heat, stirring occasionally.
- Once heated through, remove from heat and serve hot.
Quick Notes
- Use freshly squeezed lemon juice for the best flavor.
- Adjust the quantity of lemon juice according to your taste preferences.
- Ensure that the cooked rice is fluffy and separate, not sticky.
- Allow the rice to cool slightly before mixing it with the lemon juice and spices to prevent it from becoming mushy.
- For added texture and flavor, you can add roasted peanuts or cashews to the rice.
- Garnish the Lemon Rice with fresh coriander leaves for a vibrant touch.
- Lemon Rice tastes delicious when served with yogurt or pickle on the side.
- Leftover Lemon Rice can be refrigerated and enjoyed the next day, either at room temperature or gently reheated.
- Experiment with additional ingredients like grated coconut, fried onions, or vegetables like peas or carrots to customize the dish to your liking.
- Enjoy this tangy and aromatic rice dish as a light and refreshing meal or as a side dish with your favorite Indian curries or grilled meats.
