Lemon Rice is a traditional and popular South Indian recipe. This recipe is tangy, loaded with flavors and crunchy in taste. A perfect recipe to make using the leftover rice.
In our household, we believe in the idea of #ZeroWaste. At times, we are left with leftover rice and don’t know what to do with that. This recipe comes as a rescue and the best part is, it is made within 5-10 minutes. How amazing is that?
This Lemon rice recipe is very popular in South India. Tempered with mustard seeds, curry leaves, and adding peanuts gives that crunch to the recipe. Lemon is the hero of our dish. It gives that tangy flavor to the recipe.
Eat Lemon Rice with Papadums, Homemade Achar, Curd, or even Raita. I like it nice and hot. A steaming bowl of Lemon Rice with some papadums is comforting yet filling.
Infact, Lemon Rice is healthy and a perfect recipe to treat kids. Add less chilies if making for our toddlers/kids.
Tips to make lemon rice:
- Add fresh curry leaves and green chilies.
- Peanuts and lentils like urad dal and chana dal are used to add that crunch in the recipe.
- Use fresh lemons for making Lemon Rice.
- Both, cooked rice or leftover rice can be used for making this recipe.
How to cook Rice perfectly:
Cooking rice is no rocket science but the idea is to get khila khila ek ek dana. This is how I make Rice at home.
- Wash the rice thoroughly with water and soak it for at least 30-45 minutes.
- In a deep vessel or gang, take water and let it come to a boil.
- Add 1/2 tsp salt to the rice.
- Now drain the water from the rice and put the uncooked rice in the boiling water.
- Do not stir in between else rice will break.
- Just let it cook in the boiling water for about 10-12 minutes.
- Check the rice in between.
- Take single rice and press it under the thumb, if it is soft and gets mashed that means it has cooked.
- Now strain the rice using a strainer.
- Now add 1 tsp of ghee on rice and cover it with a lid.
- Rice is ready.
Try these recipes too:
Another quick leftover rice recipe is this: Tamarind Rice.
Looking for a video recipe. Here’s the link
Here’s the detailed recipe:
| Prep Time | 5 minutes |
| Cook Time | 5-7 minutes |
| Servings |
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- 1 Cup/100gms Rice Already boiled, cooked and cooled down. Preferably leftover rice.
- 2-3 tablespoons lemon juice
- 1/4 Cup Peanuts
- 1/2 tsp Jeera
- 1/4 tsp Mustard seeds/ rai
- 7-10 number Curry leaves
- 1/4 tsp Haldi
- 1 tsp Oil
- 1/2 tsp urad dal
- 1/2 tsp Chana Dal
- 1 number Green chili
- Salt to taste
- coriander leaves for garnish
Ingredients
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- In a mixing bowl, take the cooked/leftover rice. To this add, salt, Haldi, Lemon juice and mix it well. Taste and adjust the lemon and salt.
- In a kadhai. Heat oil. Once heated add rai, jeera, slit green chili, curry leaves, urad dal, and chana dal. Sauté.
- Now add peanuts and cook till they become light golden brown in color.
- Now pour the cooked rice in the kadhai and toss it well. The entire masala should cover the rice.
- Let it cook for 1-2 minutes.
- Garnish with chopped coriander leaves and serve hot.
- Adjust the tangy-ness of lemon according to taste.
- If making for kids, avoid green chili.
- You can even soak urad and chana dal for 15 minutes and then add it to the kadhai.
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