Spicy Lemon Rice Recipe – Sesame & Curry Leaf Flavors

Last Updated on 4 months by Neha Deshmukh

Spicy Lemon Rice Recipe – Sesame & Curry Leaf Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that feels like a warm hug. This Spicy Lemon Rice is exactly that. I first made this when I was craving something comforting and zesty, and it’s been a family favorite ever since. It’s a beautiful blend of spicy, tangy, and nutty flavors – seriously, your tastebuds will thank you!

Why You’ll Love This Recipe

This isn’t just another lemon rice recipe. The toasted sesame seeds and fragrant curry leaves take it to a whole new level. It’s surprisingly easy to make, ready in under an hour, and perfect for a weeknight dinner or a simple lunch. Plus, it’s wonderfully customizable – you can adjust the spice level to your liking. Honestly, it’s a little bit of sunshine on a plate!

Ingredients

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

• 2 cups cooked white rice
• 3 green chillies
• 1.5 tbsp ghee
• 1 tsp mustard seeds
• 15-20 fresh curry leaves
• 0.5 tsp Bengal gram (channa dal)
• 2-3 dry whole red chillis
• 1 tbsp coriander seeds
• 0.25 cup sesame seeds
• Salt to taste

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It adds a richness and aroma that’s just unbeatable. If you’re not familiar, ghee is clarified butter – it has a nutty flavor and a higher smoke point. (About 15ml)
• Curry Leaves: Fresh curry leaves are essential. They have a unique, citrusy aroma that really shines through. You can find them at most Indian grocery stores.
• Sesame Seeds: Toasting the sesame seeds is key! It brings out their nutty flavor. Don’t walk away – they burn quickly!
• Red Chilli Varieties: I usually use Byadagi chillies for color and a mild heat, but you can use any dry red chillies you prefer. Kashmiri chillies are great for vibrant color with minimal spice.
• Rice Types: Traditionally, this is made with short-grain rice like Sona Masoori. But honestly, any white rice works – basmati, jasmine, even long-grain. Just make sure it’s cooked and slightly cooled before you start.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the magic spice powder. Dry roast the red chillies and coriander seeds in a pan for 4-5 minutes, until fragrant. Grind them into a fine powder.
2. Next, dry roast the sesame seeds until they’re golden and aromatic – this takes just a few minutes. Coarsely grind them and set aside.
3. Now, heat the ghee in a pan over medium heat. Once it’s hot, add the mustard seeds and let them splutter. This is fun to watch!
4. Add the Bengal gram (channa dal) and fry until it turns golden brown. Then, toss in the curry leaves and green chillies and fry for a minute until the curry leaves are crisp.
5. Take the pan off the heat and add the red chilli powder, coriander powder, sesame powder, and salt. Mix everything well.
6. Finally, add the cooked rice to the pan and gently combine it with the spice mix until the rice is evenly coated.
7. Serve immediately and enjoy!

Expert Tips

• Make sure your rice is cooled slightly before mixing with the spice blend. Warm rice can make the spices clump.
• Don’t overcrowd the pan when roasting the spices. Work in batches if needed.
• Taste as you go! Adjust the salt and chilli powder to your preference.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil. Coconut oil adds a lovely flavor too!
• Spice Level Adjustment: Reduce the number of green chillies and red chillies for a milder flavor. Or, add a pinch of cayenne pepper for extra heat.
• South Indian vs. North Indian Style: In South India, a squeeze of lemon juice is often added at the end. In North India, a pinch of turmeric is sometimes included in the spice blend.
• Festival Adaptations – Makar Sankranti: This rice is often made during Makar Sankranti (a harvest festival) and a small amount of grated coconut is added for extra flavor and texture. My grandmother always made it this way!

Serving Suggestions

This Spicy Lemon Rice is fantastic on its own, but it’s even better with:

• A side of cooling raita (yogurt dip)
• Crispy papadums
• A bowl of comforting rasam (South Indian soup)
• 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. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of rice is best for lemon rice? Traditionally, Sona Masoori is used, but any white rice will work!
• Can I make the spice powder ahead of time? Absolutely! Store it in an airtight container at room temperature for up to a month.
• How do I adjust the spice level? Reduce the number of chillies, or remove the seeds from the green chillies before frying.
• What is the significance of sesame seeds in this recipe? Sesame seeds add a lovely nutty flavor and texture, and they’re considered auspicious in Indian cuisine.
• Can I use oil instead of ghee? Yes, you can! But ghee really does add a special flavor.