Lemon rice
Lemon rice is a South Indian dish from Tamil Nadu and Karnataka. This dish has a blend of tangy citrus notes and aromatic spices. The preparation of this dish arises out of necessity, ensuring both convenience and taste without compromise. The addition of freshly squeezed lemon juice, peanuts and spices transforms the cooked rice into a delicious dish. People often enjoy it as a standalone meal or as an accompaniment to various savoury dishes.
Travellers in Southern India have relied on lemon rice to fuel their adventures for generations. Its robust flavours make it an ideal companion for picnics, road trips, and lunchboxes alike. Whether embarking on a long train journey or a pilgrimage to sacred temples, this humble dish provides sustenance and comfort in equal measure. Its ability to withstand hours of travel without losing its flavour makes it a cherished companion for the weary traveller.
Types of rice used
Lemon rice typically uses cooked rice as its base. You can use any variety of white rice such as long-grain rice (like Basmati), medium-grain rice, or short-grain rice (like Jasmine rice). Medium-grain rice, like Sona Masuri or Ponni is also commonly used and offers a slightly sticky texture that works well for this dish.
It’s essential to cook the rice beforehand and allow it to cool before preparing lemon rice. This ensures that the grains are separate and don’t clump together when mixed with the lemon juice and spices. Additionally, cooled rice absorbs the flavours more effectively, resulting in a more delicious dish.
Quick tip
For a convenient lunch box option, you can prepare the rice the previous day and toss it in the spices in the morning. This way, you have a quick and easy lunch option ready to go, even on busy mornings!
Lemon rice
Ingredients
1 cup = 250ml
- ¾ cup rice preferably medium-grain like Sona Masuri or Ponni rice
- Water as needed for cooking the rice
- 2 tbsp oil preferably sesame oil
- 1 tsp mustard seeds
- 1 ½ tbsp split or whole urad dal
- 2 tbsp chana dal split chickpeas
- 1 tsp finely chopped ginger
- Dried red chillies
- A few curry leaves
- 2-3 green chillies slit lengthwise
- ¼ teaspoon asafoetida hing
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tbsps of roasted peanuts or cashew nuts optional
- Juice of 1 lemon adjust to taste
- Fresh coriander leaves chopped, for garnish (optional)
Instructions
Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, bring water to a boil.
- Add the rinsed rice to the boiling water and cook until the rice is cooked and fluffy.
- Once the rice is cooked, drain out the excess water and spread it out on a plate to cool slightly. This prevents it from becoming mushy when mixed with the other ingredients.Or cook the rice as per the package instructions.
- Don´t overcook the rice. Once cooled down you can also place it in the fridge for an hour. This will keep the grains separate.
Tempering
- Heat oil in a large pan or skillet over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal, chana dal and ginger. Sauté until they turn golden brown.
- Add curry leaves, slit green chillies, dried red chillies and asafoetida. Sauté for another minute.
Mixing the Rice:
- Add turmeric powder and salt to the pan, stirring well to combine with the tempered spices.
- Turn off the heat and add freshly squeezed lemon juice. Add the rice and toss it gently to ensure the rice is evenly coated with the lemon juice and spices.
- Gently fluff the rice with a fork to break up any clumps.
- If using, add roasted peanuts or cashew nuts and mix well.
Serve:
- Transfer the lemon rice to a serving dish.
- Garnish with freshly chopped coriander leaves for a burst of freshness and colour.
- Lemon rice can be served hot or at room temperature, making it ideal for picnics, lunchboxes, or as a side dish to accompany your favourite South Indian curries.
Notes
