Lemon Rice Recipe – Quick & Easy South Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Lemon Rice Recipe – Quick & Easy South Indian Flavors

Hey everyone! If you’re looking for a vibrant, flavorful, and super easy rice dish, you’ve come to the right place. This Lemon Rice is a staple in South Indian homes, and honestly, it’s one of the first things I learned to make when I moved out on my own. It’s bright, zesty, and perfect for a quick lunch, a light dinner, or even as part of a larger Indian spread. Let’s get cooking!

Why You’ll Love This Recipe

This Lemon Rice isn’t just delicious; it’s incredibly practical. It’s a fantastic way to use up leftover rice, comes together in under 30 minutes, and is bursting with that classic South Indian tang. Plus, it’s naturally gluten-free and easily adaptable to suit your spice preference. Seriously, what’s not to love?

Ingredients

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

• 1 cup cooked rice or leftover rice (about 180-200g)
• 2 tablespoons edible oil (vegetable, sunflower, or coconut oil work well)
• 1 tablespoon peanuts
• 1 teaspoon chana dal (bengal gram)
• 1 teaspoon urad dal (split black gram)
• 3-4 vertically slit green chillies
• 1 teaspoon mustard seeds
• 2-3 dried red chillies
• 6-8 curry leaves
• ½ teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice (extracted)

Ingredient Notes

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

• Rice is Key: Using good quality, slightly older rice (a day or two old is perfect!) helps the grains stay separate and fluffy. Basmati or Sona Masoori rice work beautifully.
• Dal Variations: Chana and Urad dal are traditional, but you can experiment! Toor dal (split pigeon peas) is sometimes used, adding a slightly different flavour.
• Curry Leaves – Fresh is Best: Seriously, fresh curry leaves are essential for that authentic South Indian aroma. If you can’t find fresh, dried will do in a pinch, but the flavour won’t be quite the same. I grow my own in a pot on the balcony – it’s so rewarding!
• Chillies: Adjust the number of green chillies to your liking. Slitting them releases more flavour and heat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook 1 cup of rice until it’s about 95% done. You want it slightly firm, as it will finish cooking in the tempering. Once cooked, spread it out on a plate to cool slightly.
2. Now, heat the oil in a wok or a large pan over medium heat.
3. Add the peanuts and sauté until they’re lightly roasted and golden brown. Be careful not to burn them!
4. Next, add the chana dal and urad dal. Stir for about 15 seconds until they start to turn golden.
5. Toss in the vertically slit green chillies and sauté for another 30 seconds.
6. Time for the fun part! Add the mustard seeds, dried red chillies, and curry leaves. Let them crackle and sizzle – that’s where all the flavour comes from!
7. Stir in the turmeric powder and salt. Make sure everything is nicely combined with the tempering.
8. Add the cooked rice and gently mix it to coat all the grains evenly with the tempering. This is where a little patience pays off – you want every grain to be infused with flavour.
9. Drizzle the lemon juice over the rice and toss thoroughly.
10. Cook for just 1 minute on low heat to let all the flavours blend together beautifully.
11. Garnish with fresh coriander leaves (optional) and serve hot with your favourite pickle!

Expert Tips

• Don’t Overcook the Rice: Slightly undercooked rice is your friend here. It will absorb the flavours and finish cooking in the tempering.
• Tempering is Key: The tempering (the process of frying spices in oil) is the heart and soul of this dish. Don’t rush it!
• Taste as You Go: Adjust the salt and lemon juice to your liking. Everyone’s palate is different.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: For a milder flavour, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of red chilli powder. My friend, Priya, loves to add a finely chopped Serrano pepper for extra heat!
• Festival Adaptations: This rice is often made during festivals like Pongal and Onam. You can add a handful of grated coconut for a more festive touch.
• Rice Choices: While Basmati and Sona Masoori are great, you can also use brown rice or even quinoa for a healthier twist.

Serving Suggestions

Lemon Rice is fantastic on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A side of papadums (crispy lentil wafers)
• A vegetable curry like potato fry or beans poriyal
• A dollop of yogurt

Storage Instructions

Leftover Lemon 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

Let’s answer some common questions:

• What type of rice is best for lemon rice? Basmati or Sona Masoori rice are ideal, but you can use any long-grain rice.
• Can I make this ahead of time? You can prepare the rice and tempering separately ahead of time, but it’s best to combine them just before serving for the best flavour and texture.
• How do I adjust the spice level? Reduce or increase the number of green chillies, or add a pinch of red chilli powder.
• What is the best way to store leftover lemon rice? Store in an airtight container in the refrigerator for up to 2 days.
• Can I use fresh curry leaves from the freezer? Yes, you can! While fresh is best, frozen curry leaves will still add flavour. Just use a little more, as the flavour will be less intense.

Enjoy this little slice of South India in your kitchen! I hope you love it as much as I do. Let me know in the comments how it turns out for you. Happy cooking!