Lemon rice is the easiest and tastiest south Indian flavored rice you can make. Tempered and tinged with mild exotic Indian spices along with the tang of citrusy lemon in every bite, it is a perfect quick dish you can make in a jiffy (faster if you have leftover cooked rice). Paired with some yogurt, coconut chutney, Indian pickles or just some potato chips, it is a complete meal!! Last weekend was a whirlwind of more excitement, fun, laughter and family time with 2 parties. The second one was in my house. Along with rava idli/steamed semolina cakes with coconut chutney, tomato-carrot soup, dry aloo/potatoes, chapattis and some other dishes along with my easy and eggless chocolate-beetroot cake, lemon rice was the simple but exotic and tasty accompaniment to the whole meal. Although it is a simple recipe to make, the mild flavors in them are totally flavorful, aromatic and exotic that you will love to make it every time you have leftover rice!!! The tang of the lemon juice will excite your taste buds and the lovely golden yellow color turmeric is visually appealing.
The secret to perfect lemon rice is to cook the rice al dente. Each grain of cooked rice should be separate but well cooked. Addition of nuts is optional but does give a good crunch in every bite. I love any kind of nuts, so you will find me adding nuts to most of my dishes!! For a variation, you can add cooked vegetables like green peas, carrots, green beans etc. but authentic south Indian lemon rice has just some nuts (especially peanuts) or not at all. It is a perfect dish (totally vegan) to make when you have guests dropping by, in your lunchbox, for a picnic or even to serve at a party!! For more rice recipes, please do check Quick Mexican Rice, One-pot Tomato Pulao, Quick Tawa Pulao etc.
Sharing this with #SaucySaturdays | #FiestaFriday. Cook Time: 30 minutes
1 cup rice (I have used Basmati rice) 3 tablespoons peanuts or cashew nuts (optional) 2 dry red chillies Or 1 to 2 green chillis/jalapeno 1 teaspoon mustard seeds 1 teaspoon urad dhal/split skinned black gram lentils ¼ teaspoon hing/asafoetida 1/2 teaspoon turmeric powder 2 sprigs curry leaves 2 tablespoons coconut oil 2 tablespoons lemon juice Salt to taste
Instructions Notes If you do not have coconut oil, use any oil of your choice. Lemon rice being a typical south Indian dish, coconut oil is the traditional choice. If allergic to nuts, use green peas, carrots etc. instead. Recommended:
