Lemon Rice Recipe – Authentic South Indian Flavors & Coconut

Last Updated on 4 months by Neha Deshmukh

Lemon Rice Recipe – Authentic South Indian Flavors & Coconut

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, easy lunch or side dish. And honestly, nothing beats a vibrant plate of Lemon Rice. It’s sunshine on a plate, seriously! I first made this when I was a student, craving a little taste of home, and it’s been a staple ever since. It’s quick, satisfying, and bursting with South Indian goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Lemon Rice isn’t just good – it’s a whole experience. It’s tangy, a little bit spicy, and wonderfully aromatic. Plus, it’s incredibly versatile. Perfect for a quick weeknight meal, a packed lunch, or even as part of a festive spread. You’ll love how easily it comes together, and the incredible flavors will have everyone asking for seconds!

Ingredients

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

• ½ cup raw rice (Sona Masoori) – about 100g
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• 4 green chilies, finely chopped (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 2 tbsp lemon juice (freshly squeezed is best!) – about 30ml
• 2 tbsp grated coconut
• 2.5 cups water – about 600ml
• 1 tbsp cooking oil
• ½ tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 tsp chana dal (split chickpeas)
• 2 tbsp roasted peanuts
• Few curry leaves
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Sona Masoori Rice: This is the rice for Lemon Rice. It’s light, fluffy, and absorbs the flavors beautifully. You can find it at most Indian grocery stores. Basmati rice can be used in a pinch, but Sona Masoori is really the star here.
• Mustard Seed Tempering: Don’t skip this! The mustard seeds popping in hot oil are what create that signature South Indian aroma. Make sure your oil is hot before adding the seeds, or they won’t pop.
• Fresh Curry Leaves: Seriously, use fresh if you can. They have a fragrance that dried curry leaves just can’t match. They add such a lovely depth of flavor.
• Coconut Variations: I love using freshly grated coconut, but unsweetened desiccated coconut works great too! If using desiccated, you might want to lightly toast it for extra flavor. About 2 tablespoons is perfect.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the ½ cup of Sona Masoori rice really well. Then, add it to a pressure cooker with 2.5 cups of water and a tiny drop of oil. Pressure cook for one whistle. Once the pressure releases, spread the cooked rice on a plate to cool down. This prevents it from getting mushy.
2. While the rice is cooking, let’s prep the veggies. Finely chop your onion, garlic, and green chilies. Also, roughly chop a handful of fresh curry leaves and keep some coriander leaves ready for garnish.
3. Now for the fun part – the tempering! Heat 1 tablespoon of oil in a kadai (or a deep frying pan). Add ½ teaspoon of mustard seeds. Once they start to splutter, add 1 teaspoon of urad dal and 2 teaspoons of chana dal. Let them turn golden brown.
4. Add 2 tablespoons of roasted peanuts and a few curry leaves to the kadai. Sauté for a few seconds until the curry leaves are fragrant.
5. Add the chopped onion, garlic, and green chilies. Sauté until the onions are translucent. Then, mix in 2 tablespoons of grated coconut and ¼ teaspoon of turmeric powder. Cook for another minute.
6. Gently combine the tempered mixture with the cooled cooked rice. Add 2 tablespoons of lemon juice and salt to taste. Mix everything very gently, so you don’t break the rice grains.
7. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Cool the Rice: Seriously, don’t skip cooling the rice. Warm rice will get mushy when you mix in the tempering.
• Gentle Mixing: Be gentle when combining everything. You want the flavors to coat the rice, not mash it up.
• Taste as You Go: Adjust the lemon juice and salt to your liking. Everyone has a different preference for tanginess!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of green chilies or remove the seeds. For extra heat, add a pinch of red chili powder to the tempering.
• Regional Variations: In Tamil Nadu, you might find a version with a touch of asafoetida (hing) in the tempering. Karnataka style often includes a pinch of sugar to balance the flavors.
• Festival Adaptations: During Onam or Pongal, this Lemon Rice is a wonderful addition to the festive spread. My aunt always makes a huge batch for the family!

Serving Suggestions

Lemon Rice is fantastic on its own, but it’s even better with some accompaniments!

• Coconut chutney is a classic pairing.
• Besan bonda (onion fritters) are another popular choice.
• A simple raita (yogurt dip) also works beautifully.
• You can even serve it with a side of papadums for extra crunch.

Storage Instructions

Leftover Lemon Rice keeps well in the refrigerator for up to 2 days. Store it in an airtight container. When reheating, add a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

1. What type of rice is best for Lemon Rice?
Sona Masoori rice is the traditional choice! It has the perfect texture and absorbs the flavors beautifully.

2. Can I make the tempering ahead of time?
You can! Just store it in an airtight container at room temperature for a few hours. Reheat it before adding it to the rice.

3. How do I adjust the sourness/tanginess of the lemon rice?
Start with 2 tablespoons of lemon juice and taste. Add more, a teaspoon at a time, until you reach your desired level of tanginess.

4. What is the best way to store leftover Lemon Rice?
Store it in an airtight container in the refrigerator for up to 2 days.

5. Can I use bottled lemon juice instead of fresh?
While fresh is best, bottled lemon juice will work in a pinch. Use about 2 tablespoons.

6. What are some good accompaniments to Lemon Rice besides chutney and bonda?
Raita, papadums, or even a simple vegetable curry all pair well with Lemon Rice!

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!