Tangy & Flavorful Lemon Rice | Easy South Indian Recipe
Lemon Rice is a classic South Indian dish bursting with tangy, zesty flavors and aromatic spices. Made with fluffy cooked rice, fresh lemon juice, turmeric, and a flavorful tempering of mustard seeds, dals, peanuts, curry leaves, and chilies, it’s quick to prepare and perfect for everyday meals, lunch boxes, or festive occasions. Add a few fried peanuts or a touch of fresh ginger to elevate the taste and texture. Light, refreshing, and utterly satisfying, this Lemon Rice is a must-try comfort food that everyone will love.
Servings: 2 people
Calories: 300kcal
Equipment
- 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
Tips for the Perfect Lemon Rice
- 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.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 94g | Protein: 13g | Fat: 20g