Authentic Lemon Rice Recipe – South Indian Yogurt Rice

Last Updated on 2 months by Neha Deshmukh

Authentic Lemon Rice Recipe – South Indian Yogurt Rice

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Lemon Rice, or as we often call it, Yogurt Rice. It’s a staple in South Indian homes, and honestly, once you get the hang of it, you’ll be making it on repeat. I first learned this from my amma (mom), and it’s been a go-to for quick lunches, simple dinners, or even as a travel snack. It’s just…perfectly tangy, subtly spiced, and incredibly satisfying.

Why You’ll Love This Recipe

This Lemon Rice isn’t just delicious; it’s incredibly versatile. It’s quick to whip up – ready in under 10 minutes! – making it perfect for busy weeknights. Plus, it’s a fantastic way to use up leftover rice. But beyond that, it’s a flavor explosion! The creamy yogurt, the bright tang of lemon (though we don’t actually add lemon!), and the aromatic tempering create a symphony of tastes that will leave you wanting more.

Ingredients

Here’s what you’ll need to make this magic happen:

• 3 cups cooked rice
• 2 cups yogurt (plain, full-fat is best!)
• Salt to taste
• 3 tsp oil
• 0.5 tsp mustard seeds
• 1 whole red chili
• Pinch of asafoetida (hing)
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 0.5 tsp grated ginger
• 2 sprigs cilantro, chopped

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference:

• Cooked Rice: This is key. Day-old rice is actually ideal! It’s drier and holds its shape better. Any medium-grain rice works well – Sona Masoori is a popular choice. About 600-700g of uncooked rice will yield 3 cups cooked.
• Yogurt: I always use full-fat yogurt for the best creamy texture. Dahi (Indian yogurt) is perfect, but any plain yogurt will do. Avoid Greek yogurt, as it’s too thick.
• Tempering (Tadka): This is where the magic happens! The spices are bloomed in oil, releasing their incredible aromas. Regional variations are huge here – some families add peanuts, others use different types of dals. Feel free to experiment!
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the rice ready. If you’re reheating leftover rice, pop it in the microwave for 2-3 minutes until it’s nice and warm.
2. In a large bowl, gently mix the warm rice with the yogurt and salt. Make sure everything is well combined – you want every grain coated in that creamy goodness.
3. Now for the fun part – the tempering! Heat the oil in a small pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready.
4. Add the whole red chili and a pinch of asafoetida to the pan. Be quick, as the asafoetida can burn easily!
5. Next, toss in the chana dal and urad dal. Cook them until they turn golden brown and fragrant – this usually takes a couple of minutes.
6. Add the curry leaves, chopped green chilies, and grated ginger. Sauté for about a minute, until the curry leaves are crispy and the ginger is fragrant.
7. Carefully pour the hot tempering mixture over the rice and yogurt blend. Mix everything thoroughly to ensure the flavors are evenly distributed.
8. Finally, garnish with chopped cilantro leaves. And that’s it! Your Lemon Rice is ready to enjoy.

Expert Tips

• Don’t overmix the rice after adding the tempering – you want to keep the grains intact.
• Adjust the salt to your liking. Remember, yogurt can sometimes be a little tart.
• For a more vibrant color, you can add a tiny pinch of turmeric powder to the rice while mixing with the yogurt.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your asafoetida to ensure it hasn’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. Add an extra chili or a pinch of chili powder for more heat. My friend, Priya, loves to add a finely chopped Serrano pepper for a real kick!
• Festival Adaptations (Onam, Pongal): This rice is often served as part of a sadya (festive meal) during Onam in Kerala. It’s also a popular dish during Pongal in Tamil Nadu.

Serving Suggestions

Lemon Rice is fantastic on its own, but it also pairs well with so many things! Try it with:

• A simple vegetable curry
• Sambar (lentil-based vegetable stew)
• Raita (yogurt dip)
• Papadums (crispy lentil wafers)

Storage Instructions

Leftover Lemon Rice can be stored in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed cold or at room temperature. You might need to add a splash of water when reheating, as the rice can dry out slightly.

FAQs

What type of rice is best for Lemon Rice?

Medium-grain rice like Sona Masoori is ideal. Day-old rice works even better!

Can I make this recipe ahead of time?

Yes! You can prepare the rice and yogurt mixture ahead of time and store it in the fridge. Just make the tempering right before serving.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent aroma that adds a unique savory flavor. You can find it at Indian grocery stores or online.

Can I adjust the sourness/tanginess of the rice?

While we don’t use lemon juice, you can add a squeeze of lime juice if you prefer a more pronounced tang.

How can I prevent the rice from becoming sticky?

Using day-old rice and avoiding overmixing are the keys to fluffy, non-sticky Lemon Rice.

What are some good accompaniments for Lemon Rice?

Vegetable curries, sambar, raita, and papadums are all excellent choices!