Authentic Lemon Rice Recipe – Coconut Oil & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Lemon Rice Recipe – Coconut Oil & Curry Leaves

Hey everyone! If you’re anything like me, a good bowl of lemon rice is pure comfort food. It’s bright, flavorful, and just…happy! I remember learning to make this from my amma (mom) – it was one of the first dishes I truly mastered, and it’s been a staple in my kitchen ever since. Today, I’m so excited to share my family’s authentic lemon rice recipe with you. It’s surprisingly easy to make, and the aroma alone will fill your kitchen with sunshine.

Why You’ll Love This Recipe

This isn’t just any lemon rice. We’re going for that perfect balance of tangy, savory, and slightly nutty flavors. The key? A generous dose of coconut oil, a beautiful tempering of dals and spices, and of course, perfectly cooked rice. It’s a quick weeknight meal, a fantastic lunchbox addition, or a lovely side dish for a festive spread. Plus, it’s naturally gluten-free and easily adaptable to suit your tastes!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup uncooked Ponni rice
• 2 cups water
• 2.5 tablespoons coconut oil
• 1 teaspoon chana dal (Bengal gram dal)
• 1 teaspoon urad dal
• 10-12 cashews
• 2-3 dried red chillies
• ¼ teaspoon asafetida (hing)
• 1 sprig curry leaves
• 1 cup fresh grated coconut
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Ponni Rice: This is my go-to for lemon rice. It’s a short-grain rice that gets beautifully fluffy and absorbs the flavors wonderfully. You can find it at most Indian grocery stores. (About 180g)
• Coconut Oil: Don’t skimp on the coconut oil! It’s what gives this rice its signature aroma and flavor. (About 30ml)
• Asafetida (Hing): This might seem a little unusual, but trust me – it adds a wonderful savory depth. It also aids digestion! If you’re not familiar with it, I’ll cover substitutions in the FAQs. (About 1.25g)
• Regional Variations in Dal Types: Traditionally, you’ll see chana dal and urad dal used, but some families also add a touch of toor dal (split pigeon peas) for extra flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Rice: Start by cooking your rice. I usually use a pressure cooker – it’s the fastest! Add the rice and 2 cups of water to the cooker and cook for 2 whistles. Alternatively, you can use a rice cooker or cook it on the stovetop like you would any other rice. Once cooked, spread the rice on a large plate to cool completely. This prevents it from getting mushy.
2. Temper the Spices: Now for the fun part! Heat the coconut oil in a pan over medium heat. Add the chana dal, urad dal, and cashews. Sauté them until they turn golden brown and fragrant – this usually takes about 3-5 minutes. Keep an eye on them, as they can burn quickly!
3. Add Aromatics: Toss in the dried red chillies, curry leaves, and asafetida. Stir for about 30 seconds, until the curry leaves become crispy and the spices release their aroma.
4. Roast the Coconut: Add the fresh grated coconut and roast on low heat for another 2-3 minutes, until it turns a light golden color. This step is crucial – it brings out the coconut’s sweetness and adds a lovely texture.
5. Combine & Season: Gently combine the cooled rice with the tempered spice mixture. Add the salt and mix well, ensuring everything is evenly distributed.
6. Serve & Enjoy: Serve the lemon rice warm. It’s absolutely delicious on its own, but even better with…

Expert Tips

• Cooling the Rice: Seriously, don’t skip cooling the rice! Warm rice will absorb too much oil and become sticky.
• Fresh Coconut is Best: While you can use desiccated coconut, fresh grated coconut truly elevates the flavor.
• Don’t Overcrowd the Pan: When tempering the spices, make sure not to overcrowd the pan. This will ensure they roast evenly.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your asafetida, as some brands may contain wheat flour.
• Spice Level Adjustment: If you like things spicy, add an extra dried red chilli or a pinch of chilli powder to the tempering.
• Festival Adaptations – Onam/Vishnu Puja: During Onam or Vishnu Puja, my family loves to add a pinch of turmeric powder to the tempering for a beautiful golden hue and extra flavor. It’s considered auspicious!

Serving Suggestions

Lemon rice is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a spicy potato roast (like Kerala-style potato fry)
• Alongside a crispy papadum
• As a side dish with any South Indian curry
• Simply enjoy it as a light and flavorful meal on its own!

Storage Instructions

Leftover lemon rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. It might dry out a little, so add a splash of water before reheating.

FAQs

• What type of rice is best for lemon rice? Ponni rice is ideal, but you can also use Sona Masoori or even basmati rice in a pinch. Just adjust the water ratio accordingly.
• Can I make this ahead of time? Yes, you can! Cook the rice and prepare the tempering separately. Store them in the fridge and combine them just before serving.
• How do I adjust the tanginess of the lemon rice? This recipe doesn’t actually use lemon juice! The tang comes from the tempering and the rice itself. If you want more tang, you can add a squeeze of lemon juice right before serving.
• What is asafetida and can I substitute it? Asafetida (hing) is a pungent spice used in Indian cooking. If you can’t find it, you can substitute it with a pinch of garlic powder or omit it altogether.
• Can I use pre-grated coconut? Yes, you can, but the flavor won’t be quite as vibrant. If using pre-grated coconut, toast it lightly in a dry pan before adding it to the tempering.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!