Lemon rice always reminds me of train rides. I am sure some of you associate the two as well because in most cases, whenever we go on an overnight train journey, a small bundle of lemon rice wrapped in wilted banana leaf will be handed over to everyone. We have always had lemon rice with chuttaracha chammanthi, thick coconut chutney ground with smoked red chillies, and curd or raita.
For more authentic South Indian rice recipes, check out this puliogare recipe, thengai sadam (coconut rice), ellu sadam (sesame rice), and carrot rice recipe, an easy lunchbox dish perfect to make a day ahead too.
I also have another distinct memory associated with lemon rice. One of eating it at a temple when I was very little. I forgot where or when but that was probably the best lemon rice I have ever tasted. It’s been ages since I have eaten from a temple but if I see it when I pass by, I am grabbing some!
For more authentic South Indian rice recipes, check out this puliogare recipe, thengai sadam (coconut rice), ellu sadam (sesame rice), and carrot rice recipe, an easy lunchbox dish perfect to make a day ahead too.
On to the Lemon Rice Recipe now.
Lemon Rice
Serves: 2-3
Preparation time: 30 mins
Ingredients:
4 cups cooked rice (leftovers work perfect)
3 tbsp raw peanuts
3/4 tsp turmeric powder
2-3 tbsp juice of lemon or lime
Salt to taste
For tempering:
2 tbsp gingelly oil / nallennai / sesame seed oil (Indian version)
2-3 red chillies torn into halves
1/2 tsp mustard seeds
1 tbsp chana dal / kadala paruppu
A generous pinch of hing / asafoetida / perungaayam
A few curry leaves
Chopped coriander leaves for garnishing (optional)
How to Make Lemon Rice:
1. Heat oil for tempering in a pan and add the peanuts. Roast until nicely browned. Drain and set aside.
2. To the hot oil, add the ingredients for tempering. Take care not to burn the chillies. When the mustard seeds start to pop and the dal has turned a golden brown, add the turmeric powder and salt. Now add peanuts, mix well and remove from fire.
3. Add cooked rice to the above mixture and mix well. Squeeze lime on the rice and mix again. Depending on the lime / lemon you use, the sourness will vary. Make sure you make it slightly more sour than you need it because when you let it sit for an hour or two, the rice will absorb the flavours.
Notes:
– Lemon rice is fantastic to carry with you on a trip. Wrap in banana leaves or pack it in your throwaway containers with some chuttaracha chammanthi and you are set!
– The lemon rice tastes just fine when it turns cold but if serving at home, serve warm.
Just tried the recipe. Super taste!
So cool, thank you Val. Glad you like the lemon rice recipe!
Your lemon rice is super tasty! I am back for it and this time also taking the papaya burfi with me. Yummyumm! Thank you!
Happy Pongal!
Amazing! I've watched my husband make these dishes before, but I've never been confident to try it myself.
Well, stuck at home alone, I thought I'd give it shot.
So tasty! I actually think this might be one of the tastiest dishes I've ever made by myself. Thanks so much for your simple (and not intimidating) instructions.
– An American Learning to Cook Indian
Dear American learning to cook Indian, I am so glad the lemon rice recipe helped and thanks for letting me know that. Appreciate it! 🙂
hi Admin,
Tried to cook lemon rice today following urs step!
Thanks. It was good!!
Do you know/or have links to make puli kozhambu ?
If so please share.
Thanks,
Learner/Beginner in art of cooking
Don't have puli kozhambu yet but here's the recipe link for easy vathal kozhambu, you can try that! https://www.cookingandme.com/2008/10/easy-vathal-kuzhambu.html
I just made my first batch of your lemon rice today!! I'm excited to eat it! 🙂
oooh , waiting to see how the lemon rice turned out, preeti 🙂
I had never had lemon rice untill i made them few days back and i loved it.
I love your brighter colour in the rice, not thinking aobut the rice i am getting hungry.