Lemon Rice Recipe- Authentic South Indian Flavors & Veggies

Last Updated on 4 months by Neha Deshmukh

Lemon Rice Recipe – Authentic South Indian Flavors & Veggies

Introduction

Oh, lemon rice. Just the smell of it cooking instantly transports me back to my grandmother’s kitchen! It’s a staple in South Indian homes, and for good reason. It’s bright, flavorful, and surprisingly easy to make. This isn’t just a rice dish; it’s a little burst of sunshine on your plate. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This lemon rice is more than just a quick meal. It’s a symphony of flavors and textures – the tang of lemon, the crunch of nuts and seeds, and the subtle warmth of spices. It’s perfect for a weeknight dinner, a packed lunch, or even a festive occasion. Plus, it’s vegetarian, gluten-free, and easily adaptable to your taste. You’ll love how simple it is to whip up something so delicious!

Ingredients

Here’s what you’ll need to make this vibrant lemon rice:

• 1 Cup rice
• Juice of 1 Lemon
• 1 Carrot (finely shredded)
• 1 Cup blanched green beans
• 1 Cup thawed green peas
• 2 Tbsp cilantro
• 1 Tsp sugar
• To taste Salt
• 2 Tbsp sesame oil
• 1 Tbsp sesame seeds
• 1 Tsp mustard seeds
• 1 Tsp urad dal
• 1 Tsp chana dal
• 1 Tsp peanuts
• 10 pieces cashew nuts
• Some raisins
• 1 green chili
• 2 red chilies
• Pinch hing (asafoetida)
• 2 Tsp turmeric powder
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Sesame Oil: Don’t skimp on the sesame oil! It’s the defining flavor of this rice. Use a good quality, cold-pressed sesame oil for the best aroma and taste.
• Dals (Chana & Urad): Chana dal (split chickpeas) and urad dal (black gram) add a lovely nutty flavor and texture. You can find these at any Indian grocery store. They’re essential for that authentic South Indian taste.
• Spice Levels: Traditionally, lemon rice can have a bit of a kick. Feel free to adjust the number of green and red chilies to your preference. My family likes it mild, so I usually stick to one green chili and just one red chili.
• Rice Choice: I prefer using Sona Masoori rice for this recipe, but you can also use basmati rice. Just be mindful of the cooking time and adjust accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your rice until it’s tender but not sticky. Fluff it up with a fork and let it cool slightly. This is important – warm rice will absorb too much lemon juice.
2. Now, heat the sesame oil in a pan over medium heat. Once it’s hot, add the mustard seeds and let them splutter – that’s when you know they’re ready to release their flavor!
3. Next, add the peanuts, cashews, chana dal, urad dal, sesame seeds, and raisins. Fry each one until they turn golden brown. Keep stirring so nothing burns!
4. Time for the aromatics! Stir in the green chili, red chilies, curry leaves, and a pinch of hing. Then, add the turmeric powder and shredded carrots. Cook for about 2 minutes, adding a splash of water if things start to stick.
5. Add the blanched green beans and thawed green peas. Season with a pinch of salt and turn off the heat.
6. In a large bowl, combine the cooked rice, sugar, lemon juice, and salt. Gently mix everything together until the rice is evenly coated and turns a beautiful yellow color.
7. Finally, garnish with fresh cilantro and serve!

Expert Tips

• Don’t overcook the rice! Slightly undercooked rice is better than mushy rice.
• Taste as you go! Adjust the lemon juice and salt to your liking.
• For extra flavor, you can temper the oil with a bay leaf or a small piece of cinnamon.

Variations

• Vegan Adaptation: Simply omit the cashew nuts. Everything else is naturally vegan!
• Adjusting Spice Level: If you like it spicier, add more green or red chilies. You can also use a hotter variety of chili.
• Festival Adaptations: During Pongal or Onam, my aunt adds a handful of roasted coconut flakes to the rice for an extra festive touch. It’s delicious!

Serving Suggestions

Lemon rice is fantastic on its own, but it’s even better with a side dish! I love serving it with:

• Cucumber Raita: The cool raita perfectly complements the tangy rice.
• Potato Curry: A classic combination!
• Papadums: For a satisfying crunch.

Storage Instructions

Leftover lemon rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. It might dry out a little, so add a splash of water or lemon juice when reheating.

FAQs

• What type of rice is best for lemon rice? Sona Masoori is traditional, but basmati works well too.
• Can I make this ahead of time? Yes, you can cook the rice and prepare the tempering ahead of time. Just combine everything right before serving.
• How do I adjust the tanginess of the lemon rice? Add more or less lemon juice to taste.
• What is hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at Indian grocery stores or online. A little goes a long way!
• Can I use frozen vegetables in this recipe? Absolutely! Just make sure to thaw them before adding them to the pan.