Lemon Rice is a vibrant and comforting South Indian dish, loved for its refreshing citrus flavor and aromatic tempering of spices. Cooked rice is infused with freshly squeezed lemon juice, curry leaves, green chilies, and a touch of turmeric, creating a dish that is both simple and irresistibly flavorful. It’s a staple in many households, often prepared for festivals, special occasions, or as a wholesome everyday meal that can be enjoyed on its own or paired with accompaniments like papad, pickle, or any poriyal like Potato fry.
Lemon Rice is a beloved part of South Indian cuisine and is often prepared as a quick, refreshing meal year-round. It holds a special place during festivals and religious occasions, particularly in Tamil Nadu and Karnataka, where it is commonly made for Aadi Perukku (a festival dedicated to rivers and water bodies). It is also one of the most popular prasadam (temple offerings), as its tangy, non-perishable nature makes it ideal for distribution. Beyond festivals, Lemon Rice is a go-to dish for travel, picnics, and packed lunches because it stays fresh for hours and tastes even better as the flavors meld over time.
Perfect Pairings for Lemon Rice
If you're packing this for a lunch box, Lemon Rice with lady’s finger fry (okra) as an ideal accompaniment that brings texture and flavor contrast
For a flavorful twist, try Masala Lemon Rice, which elevates the classic with freshly ground masala spices. It plays beautifully with any stir-fry vegetables or papad—especially if you’re craving something crunchy
Want to swap the base entirely? The Lemon Sevai (lemon-seasoned rice noodles) uses the same vibrant tempering as Lemon Rice but delivers a different mouthfeel—perfect if you're in the mood for something lighter or a little change in texture
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Ingredients
These carefully chosen ingredients make Lemon Rice irresistibly flavorful. Tangy lemon brightens the dish, turmericadds color and subtle earthiness, while mustard seeds, dals, peanuts, and asafoetida create a crunchy, aromatic tempering. Curry leaves and chilies add freshness and mild heat, and a touch of sesame oil ties all the flavors together for a vibrant, comforting South Indian classic.
- Lemon
- Cooked rice
- Turmeric powder
- Salt
- Fenugreek powder
- Sesame oil
- Mustard seeds
- Split urad dal
- Split Bengal gram (channa dal)
- Peanuts
- Asafoetida (hing)
- Curry leaves
- Green chili
- Red chili
See recipe card for quantities.
Instructions
- Cut the lemons in half and squeeze out the juice. Add salt to the lemon juice and set it aside. Spread the cooked rice on a broad plate and allow it to cool slightly.
- In a heavy-bottomed pan, heat the gingelly (sesame) oil. Add the mustard seeds and let them sputter. Then add the split urad dal, channa dal, peanuts, red chili and curry leaves. Add a pinch of hing (asafoetida). Fry until the dals turn golden brown.
- Add the chopped green chilies and turmeric powder, then remove the pan from heat
- Gently fold in the cooked rice, salt, and fenugreek powder, taking care not to mash the grains.
- Finally, pour in the lemon juice, adjust salt to taste, and mix gently until everything is well combined.
- Serve with Papad, fryums or stir-fry vegetables.
Spice-up the Lemon Rice
- Roasted Fenugreek & Red Chili Paste: Dry roast ¼ teaspoon of fenugreek seeds with 2 red chilies, grind them, and mix into the rice. This adds a rich, aromatic flavor that elevates the dish.
- Fresh Masala for Masala Lemon Rice: Add freshly prepared masala to transform your Lemon Rice into a flavorful Masala Lemon Rice. Follow our recipe here for step-by-step instructions.
- Crunchy Peanuts: Toss in fried peanuts to give the rice a satisfying crunch and nutty depth.
- Chilies for Flavor & Spice: Use a combination of red and green chilies to enhance both the heat and aroma.
- Ginger Twist: Finely chopped ginger can be added in place of asafoetida (hing) for a unique flavor and refreshing taste.
Top Tip
Here are expert tips to make your Lemon Rice truly shine:
- Use cooled or day-old rice: Prevents clumping and keeps grains fluffy.
- Temper spices in hot oil: Mustard seeds, dals, and chilies release maximum aroma and flavor.
- Add lemon juice last: Preserves the bright, tangy flavor without overpowering the dish.
- Optional crunch: Toss in fried peanuts for added texture.
- Ginger twist: Finely chopped ginger can replace hing for a fresh, zesty note.
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Pairing
These are my favorite dishes to serve with Lemon Rice
Tangy & Flavorful Lemon Rice | Easy South Indian Recipe
Equipments Needed
- 1 Heavy Bottomed Pan
Ingredients
- 1 nos Lemon
- 1 Cup Cooked Rice 1 Cup - 250ml
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt adjust to your taste
- ¼ teaspoon Fenugreek Powder
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Split Urad Dal
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Peanuts
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 sprig Curry Leaves
- 2 nos Green Chili
- 1 nos Red Chili
Instructions
- Cut the lemons in half and squeeze out the juice. Add salt to the lemon juice and set it aside.1 nos Lemon, 1 teaspoon Salt
- Spread the cooked rice on a broad plate and allow it to cool slightly.1 Cup Cooked Rice
- In a heavy-bottomed pan, heat the gingelly (sesame) oil. Add the mustard seeds and let them sputter. Then add the split urad dal, channa dal, peanuts, red chili and curry leaves. Add a pinch of hing (asafoetida). Fry until the dals turn golden brown.2 tablespoon Sesame Oil, 1 teaspoon Mustard seeds, ½ teaspoon Split Urad Dal, 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 1 tablespoon Peanuts, ¼ teaspoon Asafoetida (Asafetida / Hing), 1 nos Red Chili, 1 sprig Curry Leaves
- Add the chopped green chilies and turmeric powder, then remove the pan from heat. Gently fold in the cooked rice, salt, and fenugreek powder, taking care not to mash the grains.¼ teaspoon Turmeric Powder, 2 nos Green Chili, ¼ teaspoon Fenugreek Powder
- Finally, pour in the lemon juice, adjust salt to taste, and mix gently until everything is well combined.
- Your delicious Lemon Rice is ready to serve! Pair it with appalam/papad or vadam for the perfect meal.
Video
Notes
- You can use any type of rice—Sona Masoori, Ponni Arisi, or even Basmati—to make Lemon Rice.
- Add finely chopped ginger for a fresh, zesty twist.
- Leftover rice works perfectly for this recipe, making it a great way to use up rice from previous meals.
- For a pop of color and extra nutrition, optionally add grated carrot.
- The amount of lemon juice depends on the tanginess of your lemons. Taste the rice and adjust accordingly. The flavor may be strong initially, but it mellows as it sits.
- For an extra layer of spice, dry roast ¼ teaspoon fenugreek seeds with 2 red chilies, grind, and add to the rice.
- You can also add masala during tempering to make a more aromatic, masala-style Lemon Rice.
Nutritional Info
