Authentic Lemon Rice Recipe – Sesame Oil & Tamarind Flavors

Last Updated on 1 month by Neha Deshmukh

Authentic Lemon Rice Recipe – Sesame Oil & Tamarind Flavors

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a truly authentic Lemon Rice. This isn’t just any lemon rice; it’s the kind my grandmother used to make, bursting with tangy tamarind, nutty flavors, and the unmistakable aroma of sesame oil. It’s a little bit of sunshine on a plate, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This Lemon Rice is a symphony of flavors and textures. The tanginess from the tamarind perfectly balances the subtle sweetness of jaggery, while the toasted nuts add a delightful crunch. It’s surprisingly easy to make, but tastes like you’ve spent hours in the kitchen. Plus, it’s a fantastic way to experience the vibrant flavors of South Indian cuisine.

Ingredients

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

• 2 cups Sona Masoori rice
• 4 cups water
• 0.5 teaspoon turmeric powder
• 1.5 teaspoons salt (or to taste)
• 3 tablespoons Sesame Gingelly Oil (Nallayennai)
• 12 cashew nuts
• 0.25 cup raw peanuts
• 0.5 teaspoon mustard seeds
• 1.5 tablespoons Chana Dal (split chickpeas)
• 1 teaspoon Urad Dal (split black gram)
• 1 teaspoon cumin seeds
• 1 dried red chili
• 2 sprigs curry leaves
• 0.5 teaspoon turmeric powder
• 0.125 teaspoon asafoetida (hing)
• 1 golf ball-sized tamarind pulp
• 1 teaspoon jaggery/brown sugar

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Lemon Rice.

Sesame Gingelly Oil (Nallayennai) – Regional Variations & Benefits

Sesame oil is key here. It’s what gives this rice its signature aroma and flavor. Nallayennai, as it’s known in Tamil, is a cold-pressed sesame oil. You can find it in Indian grocery stores. Don’t substitute with regular sesame oil if you can help it – the flavor difference is noticeable!

Sona Masoori Rice – Choosing the Right Grain

Sona Masoori is a medium-grain rice commonly used in South India. It cooks up fluffy and separate, which is perfect for lemon rice. Basmati rice can be used in a pinch, but it won’t have the same texture.

Tamarind Pulp – Fresh vs. Store-Bought

I prefer using fresh tamarind pulp for the most authentic flavor. But store-bought tamarind concentrate works too! If using concentrate, start with 2 tablespoons and adjust to taste.

Chana Dal & Urad Dal – Understanding These Lentils

These lentils add a lovely nutty flavor and texture to the tempering. They’re staples in South Indian cooking. You can find them easily in any Indian grocery store.

Spice Blend – The Heart of South Indian Flavor

The spice blend is where the magic happens! Roasting and grinding your own spices makes a huge difference. It’s worth the extra effort, trust me.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice. In a Dutch oven or heavy-bottomed pot, combine the rice, water, turmeric powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
2. While the rice is cooking, let’s prep the tamarind. Soak the tamarind pulp in warm water for about 10 minutes. Then, squeeze it well to extract the juice and strain it to remove any seeds or fibers.
3. Now, let’s fry the nuts. Heat 1 tablespoon of sesame oil in a pan. Fry the cashew nuts until golden brown and set aside. Repeat with the peanuts.
4. Time for the tempering! In the same pan, heat the remaining 2 tablespoons of sesame oil. Add the mustard seeds and let them splutter. Then, add the cumin seeds, Chana Dal, and Urad Dal. Fry until the lentils turn golden brown.
5. Add the dried red chili and curry leaves. Fry for a few seconds until fragrant. Stir in the turmeric powder and asafoetida.
6. Pour in the tamarind extract, add the salt and jaggery. Bring to a simmer and cook for 10-15 minutes, or until the sauce thickens into a pulikachal (tamarind sauce).
7. While the pulikachal simmers, dry roast the Chana Dal, Urad Dal, sesame seeds, fenugreek, coriander seeds, and red chilies until fragrant. Grind them into a fine spice powder.
8. Once the rice is cooked, spread it on a tray to cool slightly. Then, gently mix the pulikachal sauce, spice powder, and fried nuts with the rice. Drizzle with a little more sesame oil and combine gently.
9. Let the rice rest for at least 1-2 hours before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Taste the pulikachal and adjust the salt and jaggery to your liking.
• Be careful not to burn the spices while tempering.
• Gently fluff the rice with a fork before serving.

Variations

• Vegan Lemon Rice: This recipe is naturally vegan!
• Gluten-Free Lemon Rice: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the dried red chili for a milder flavor. Add more for extra heat.
• Festival Adaptations – Pongal & Onam: This rice is often made during festivals like Pongal and Onam in South India.

Serving Suggestions

Lemon Rice is delicious on its own, but it also pairs well with raita, papadums, or a simple vegetable curry. It’s perfect for a light lunch or a flavorful side dish.

Storage Instructions

Leftover Lemon Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What type of rice is best for lemon rice?

Sona Masoori rice is the traditional choice, but you can use other medium-grain rice varieties.

Can I make the pulikachal (tamarind sauce) ahead of time?

Absolutely! The pulikachal can be made up to a week in advance and stored in the refrigerator.

What is asafoetida (hing) and can I substitute it?

Asafoetida has a unique pungent aroma that adds depth to the flavor. If you can’t find it, you can omit it, but it does make a difference.

How can I adjust the sourness/sweetness of the lemon rice?

Adjust the amount of tamarind extract and jaggery to your liking.

Why is sesame oil traditionally used in this recipe?

Sesame oil has a distinctive flavor that complements the other ingredients perfectly and is deeply rooted in South Indian culinary traditions.

Enjoy! I hope this Lemon Rice brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!