Butterfly Pea Rice Recipe – Lemon Grass & Mustard Seed Flavors

Last Updated on 2 months by Neha Deshmukh

Butterfly Pea Rice Recipe – Lemon Grass & Mustard Seed Flavors

Introduction

Okay, let’s be real – have you seen butterfly pea flower rice? It’s seriously stunning! I first stumbled upon this vibrant blue rice at a friend’s Onam Sadhya, and I was immediately obsessed. It’s not just beautiful, though; the subtle floral notes paired with the zesty lemon grass and the comforting crunch of the South Indian tempering make this a truly special dish. It’s a little bit different, a little bit magical, and surprisingly easy to make. You’ll be wowing everyone with this one!

Why You’ll Love This Recipe

This Butterfly Pea Rice isn’t just a feast for the eyes. It’s a flavour explosion! The delicate floral aroma of the butterfly pea flowers blends beautifully with the citrusy lemongrass. Then, the classic South Indian mustard seed tempering adds a lovely textural contrast and a savoury depth. Plus, it’s a fantastic way to add a touch of natural colour to your plate – no artificial dyes needed!

Ingredients

Here’s what you’ll need to create this beautiful dish:

• 12 Butterfly pea flower (dry) pieces
• 2 Lemon grass stalks
• 0.5 cup Basmati rice (about 75g)
• 1 Lemon
• Salt to taste
• 2 teaspoons Oil
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 teaspoon Chana dal (split Bengal gram)
• 1 teaspoon Ginger (grated)
• 2 Green chillies (slit)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

Butterfly Pea Flowers: A Guide to This Natural Colourant

These flowers are the star of the show! You can find dried butterfly pea flowers at most Asian grocery stores, or easily online. They impart a gorgeous blue hue to the rice, and have a very mild, slightly earthy flavour. Don’t worry if you can’t find them – you can still make a delicious rice, it just won’t be blue!

Basmati Rice: Choosing the Right Grain

Basmati is my go-to for this recipe because of its lovely fragrance and fluffy texture. Look for aged basmati – it tends to be less sticky. About 75g of uncooked rice is perfect for this recipe.

Lemongrass: Fresh vs. Dried & Regional Uses

Fresh lemongrass is best, but if you can’t find it, you can use lemongrass paste (about 1 tablespoon). Bruising the lemongrass stalks helps release their flavour. In South India, lemongrass is often used in rasam and other flavourful dishes.

Mustard Seeds & Dals: The South Indian Tempering Base

These little guys are essential for that authentic South Indian flavour. Urad dal and chana dal add a nutty, savoury depth to the tempering. Don’t skip them!

Oil Selection: Traditional Oils for Tempering

Traditionally, coconut oil is used for tempering in South India, especially in Kerala. However, you can also use any neutral cooking oil like sunflower or vegetable oil. I sometimes use a blend of both for a richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring about 4 cups (950ml) of water to a boil with the 12 butterfly pea flower pieces and 2 lemongrass stalks. Let this steep for about 15 minutes – you’ll see the water turn a beautiful deep blue.
2. While the flowers are steeping, wash the 0.5 cup of basmati rice under cold water until the water runs clear. Then, soak it in hot water for another 15 minutes. This helps the rice cook up fluffy.
3. Strain the blue flower infusion, discarding the flowers and lemongrass. Bring the infused water back to a boil. Add the drained rice and a pinch of salt.
4. Reduce the heat to low, cover the pot, and simmer for 12-14 minutes, or until all the water is absorbed. Once cooked, let the rice rest, covered, for another 10 minutes. This is crucial for fluffy rice!
5. Now, for the tempering! Heat the 2 teaspoons of oil in a small pan over medium heat. Add the 0.5 teaspoon of mustard seeds and let them splutter.
6. Add the 1 teaspoon each of urad dal and chana dal, and sauté until golden brown. Then, add the 1 teaspoon of grated ginger and 2 slit green chillies, and sauté for another minute.
7. Finally, add the curry leaves and let them sizzle for a few seconds. Be careful, they can pop!
8. Pour the tempering over the cooked rice and gently mix it in. Squeeze in the juice of 1 lemon and give it another gentle stir.
9. Serve warm and enjoy!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• The resting time is important – don’t skip it!
• Adjust the amount of green chillies to your spice preference.

Variations

• Coconut Milk Rice: My aunt always adds about ¼ cup of coconut milk to the rice while it’s simmering for an extra creamy texture.
• Vegetable Medley: Stir in some sautéed vegetables like peas, carrots, and beans for a more substantial meal.
• Spice it Up: Add a pinch of turmeric powder to the rice while it’s cooking for a golden hue and extra flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes, this recipe is completely gluten-free!

Spice Level Adjustment (Mild to Spicy)

Reduce or omit the green chillies for a milder flavour. You can also remove the seeds from the chillies to reduce the heat.

Festival Adaptations (Onam, Pongal)

This rice is a beautiful addition to a festive Sadhya spread for Onam. It also works wonderfully as a colourful side dish for Pongal.

Serving Suggestions

This Butterfly Pea Rice pairs beautifully with:

• South Indian curries like Sambar and Rasam
• Coconut chutney
• Papadums
• A simple yogurt raita

Storage Instructions

Leftover 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.

FAQs

What is Butterfly Pea Rice and where does it originate?

Butterfly Pea Rice is a vibrant blue-coloured rice made using butterfly pea flowers. It originates from Southeast Asia, particularly Thailand and Malaysia, and is popular in South Indian cuisine, especially in Kerala.

Can I use other types of rice for this recipe?

While basmati rice is recommended for its fragrance and texture, you can experiment with other long-grain rice varieties. However, the cooking time may need to be adjusted.

How can I adjust the colour intensity of the rice?

The colour intensity depends on the number of butterfly pea flowers used and the steeping time. Use more flowers for a deeper blue, and steep for a longer duration.

What are the health benefits of Butterfly Pea Flowers?

Butterfly pea flowers are rich in antioxidants and are believed to have various health benefits, including improving eye health and reducing stress.

Can I make the tempering ahead of time?

Yes, you can make the tempering ahead of time and store it in an airtight container at room temperature for up to a few hours. Reheat it gently before adding it to the rice.