Spicy Lemon Rice Recipe – Authentic South Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Lemon Rice Recipe – Authentic South Indian Flavors

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful rice dish. And let me tell you, this Spicy Lemon Rice is a total game-changer. It’s bright, tangy, and has just the right amount of kick. I first made this when I was craving something comforting and quick, and it’s been a family favorite ever since. It’s a staple in many South Indian homes, and for good reason! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Spicy Lemon Rice isn’t just delicious; it’s also incredibly easy to make. It comes together in under 15 minutes, making it perfect for a weeknight dinner or a quick lunch. The vibrant flavors are seriously addictive, and it’s a fantastic way to experience authentic South Indian cuisine. Plus, it’s wonderfully customizable – you can adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to whip up this flavorful rice:

• 2 tsp oil
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 0.5 tsp coriander seeds
• 0.5 tsp cumin seeds
• 3 dried red chillies
• 2 tbsp dry coconut, grated
• 1 small ball-sized tamarind
• 0.5 cup curry leaves
• 3 tsp oil
• 1 tsp mustard seeds
• 1 dried red chilli
• 1 pinch asafoetida (hing)
• 2 tbsp peanuts
• 2 cups cooked rice (about 300g)
• 1 tsp salt

Ingredient Notes

Let’s talk about these ingredients for a sec! The spice blend is key here. Roasting the dals and spices really brings out their aroma and flavor. Don’t skip that step!

Tamarind adds a lovely tanginess that balances the spice. You can find it at most Indian grocery stores, often in block form. If you’re using tamarind paste, start with about 1 tsp and adjust to taste.

Curry leaves are another essential. They have a unique, citrusy aroma that’s so characteristic of South Indian cooking. If you can’t find fresh curry leaves, you can sometimes find them frozen.

And finally, asafoetida (hing) – it has a pungent smell, but trust me, it adds a wonderful savory depth to the dish. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the masala powder: Heat 2 tsp of oil in a pan over medium heat. Add the urad dal and chana dal and roast until golden brown. Then, add the coriander seeds, cumin seeds, and dried red chillies. Roast for another minute or two until fragrant. Add the dry coconut and tamarind, and roast until the coconut is lightly golden.
2. Grind it up: Remove from heat and add the curry leaves. Let it cool slightly, then transfer everything to a blender or spice grinder. Blend into a fine powder. Set aside.
3. Tempering time: Heat 3 tsp of oil in a kadai (or a deep frying pan) over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the dried red chilli, asafoetida, curry leaves, and peanuts. Sauté until the peanuts are golden brown and crackle.
4. Combine and conquer: Add the cooked rice to the tempering and mix well. Sprinkle in the prepared masala powder and salt.
5. Simmer and serve: Sprinkle about 2-3 tablespoons of water over the rice, cover, and cook for 3 minutes. This allows the flavors to meld together beautifully. Serve warm!

Expert Tips

• Make sure your rice is cooked properly – it should be fluffy and not mushy. Basmati rice works really well for this.
• Don’t overcrowd the pan when roasting the spices. Roast in batches if necessary.
• Taste as you go! Adjust the salt and spice levels to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat.
• Spice Level Adjustments: If you like it milder, reduce the number of dried red chillies. For extra heat, add a pinch of cayenne pepper to the masala powder. My friend, Priya, loves to add a finely chopped green chilli to the tempering for an extra kick!
• Festival Adaptations: This rice is often made during festivals like Pongal and Onam. Some families add a handful of toasted cashews for extra richness during these celebrations.

Serving Suggestions

This Spicy Lemon Rice is fantastic on its own, but it’s even better with a side of raita (yogurt dip) or plain yogurt. It also pairs well with papadums (Indian crispy wafers) and a simple vegetable curry.

Storage Instructions

Leftovers 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 type of rice is best for lemon rice? Basmati rice is a great choice because of its long grains and fluffy texture. You can also use sona masoori rice, which is commonly used in South India.
• Can I make the masala powder ahead of time? Absolutely! You can make the masala powder up to a week in advance and store it in an airtight container at room temperature.
• How do I adjust the spice level of this recipe? Reduce or increase the number of dried red chillies. You can also add a pinch of cayenne pepper for extra heat.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent smell that adds a savory depth to Indian dishes. You can find it at most Indian grocery stores, usually in powder form.
• Can I use pre-made sambar powder as a substitute? While it won’t be exactly the same, you can use about 1-2 tsp of sambar powder in a pinch. Just be mindful that sambar powder has a different flavor profile.

Enjoy making this delicious Spicy Lemon Rice! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!