Authentic Lemon Rice Recipe – Tamarind & Sesame Seed Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Lemon Rice Recipe – Tamarind & Sesame Seed Flavors

Hey everyone! If you’re anything like me, you absolutely love a good plate of Lemon Rice. It’s the ultimate comfort food – tangy, flavorful, and just…happy. I remember the first time I made this, trying to recreate my grandmother’s version. It took a few tries, but now it’s a family favorite, and I’m so excited to share my recipe with you! This isn’t your average lemon rice, though. We’re taking things up a notch with the beautiful tang of tamarind and the nutty aroma of sesame seeds. Trust me, your tastebuds will thank you.

Why You’ll Love This Recipe

This Lemon Rice is more than just a quick meal; it’s an experience. The combination of flavors is incredible – the bright tanginess from the tamarind, the subtle heat from the red chilies, and the rich aroma of sesame oil. It’s surprisingly easy to make, perfect for a weeknight dinner or a festive occasion. Plus, it’s wonderfully customizable! You can adjust the spice level to your liking, and it’s a fantastic way to use up leftover rice.

Ingredients

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

• 1 1/4 – 1 1/2 cup Raw Rice (about 200-240g)
• 70 grams Tamarind
• 50 ml Sesame Seed Oil
• Salt, to taste
• 1 tsp Fenugreek seeds
• 1 tsp White sesame seeds
• 2 tbsp Coriander seeds
• 5 Red chillies (adjust to your spice preference!)
• 1 tsp Mustard
• 4 tsp Urad dal (split black lentils)
• 4 tsp Channa dal (split chickpeas)
• 4 Red chillies (for tempering)
• 1/2 tsp Asafoetida (hing)
• 1 tsp Turmeric powder
• 100 grams Roasted peanuts, for serving
• Curry leaves, a handful

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Tamarind: This is key for that authentic tangy flavor. I prefer using a good quality tamarind block and extracting the juice myself, but you can also use tamarind paste – just adjust the quantity accordingly.
• Sesame Seed Oil: Don’t skip this! It adds a wonderful nutty aroma that really elevates the dish. A little goes a long way, so use it judiciously.
• Fenugreek Seeds: These add a subtle bitterness that balances the other flavors beautifully. They’re a staple in South Indian cooking.
• Spice Levels: Traditionally, South Indian cuisine can be quite spicy. Feel free to adjust the number of red chilies to suit your taste. My family prefers a medium spice level, but you can easily make it milder or hotter.
• Rice Variety: While any rice works, a slightly shorter grain rice like Sona Masoori holds the flavors beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the fenugreek seeds, coriander seeds, and red chilies in a pan over medium heat until they become fragrant – about 3-5 minutes. Be careful not to burn them! Separately, lightly roast the white sesame seeds until golden.
2. Once cooled, grind all the roasted spices and sesame seeds into a fine powder. Set aside.
3. Now, soak the tamarind in about 2 cups of hot water for about 15-20 minutes. Squeeze the tamarind well to extract a thick juice, discarding the pulp. You should have around 2 cups of tamarind extract.
4. Cook the rice until the grains are separate and fluffy. Let it cool slightly – this is important, as hot rice will become mushy.
5. Time for the tempering! Heat the sesame seed oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and channa dal and sauté until they turn golden brown.
6. Add the remaining red chilies (for tempering), asafoetida, and curry leaves. Sauté for another minute until the curry leaves are crisp.
7. Pour in the tamarind extract, add salt and turmeric powder. Bring to a simmer and cook until the sauce thickens slightly and the oil starts to separate from the sides – about 5-7 minutes.
8. Finally, gently mix the cooled rice with the sesame oil, turmeric powder, spice powder, and tamarind paste. Adjust the seasoning to taste.

Expert Tips

• Don’t overcook the rice! Slightly undercooked rice is better than mushy rice.
• Roasting the spices is crucial for bringing out their flavors.
• Taste the tamarind extract before adding it to the rice. Adjust the amount of tamarind based on its sourness.
• If the rice seems dry, add a tablespoon or two of hot water.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain wheat.
• Spice Level Adjustment: For a milder flavor, reduce the number of red chilies. For a spicier kick, add a pinch of cayenne pepper to the spice powder.
• Festival Adaptations: This Lemon Rice is a popular dish during festivals like Pongal and Onam. You can add a handful of grated coconut for a more festive touch. My aunt always adds a pinch of saffron during Onam!

Serving Suggestions

This Lemon Rice is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Roasted peanuts
• Vadam (crispy lentil wafers)
• Appalam (papad)
• A side of yogurt or raita to cool things down

Storage Instructions

Leftover Lemon Rice can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice is best for Lemon Rice?

While you can use any rice, I find that a slightly shorter grain rice like Sona Masoori works best. It absorbs the flavors beautifully and doesn’t become too mushy.

2. Can I make the spice powder ahead of time? How should I store it?

Absolutely! You can make the spice powder ahead of time and store it in an airtight container in a cool, dark place for up to a month.

3. How do I adjust the sourness/tanginess of the Lemon Rice?

The sourness depends on the tamarind. Taste the tamarind extract before adding it to the rice and adjust the amount accordingly. You can also add a squeeze of lemon juice at the end for extra tang.

4. What are some good accompaniments besides peanuts and vadams?

You can also serve it with a side of yogurt, raita, or even a simple vegetable curry.

5. My rice is becoming mushy. What am I doing wrong?

Make sure you’re not overcooking the rice! It should be slightly undercooked when you start. Also, let the cooked rice cool slightly before mixing it with the tamarind paste.

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