Go Back

Zesty Lemon Rice : A Quick And Easy Delight!

Are you looking for a quick, delicious dish to liven up your lunch or dinner? Look no further than Lemon Rice! This refreshing South Indian classic is easy to make. It requires cooked rice, turmeric powder, curry leaves, fresh lemon juice, mustard seeds, and groundnuts. Your wholesome lunch is ready!
Why you will love Lemon Rice
Quick and Easy: It's ready in just 10 minutes! It is ideal for a busy day and makes a delightful lunchbox treat for the kids.
A Versatile Dish: The tangy lemon Rice can be served for lunch, dinner, or as a tasty snack!
Visually Appealing: It is not only delicious but also visually appealing. The bright yellow colour of the rice is sure to catch your eye.
A Comfort Food: Lemon Rice is light, satisfying, and easy on the stomach. Lemon and turmeric powder both have health benefits.
Leftover-friendly: A fabulous way to use leftover or precooked rice. In South India, it is also known as travel food. It is known as Chitranna in Kannada, Elumichai Sadam in Tamil, and Nimmakaya Pulihora in Telugu. It is vegan, gluten-free, and considered a Satvik food in Ayurveda.
Beginner-friendly: Lemon Rice is a perfect recipe for beginners. It uses simple ingredients that you probably already have in your pantry. All you need is cooked rice and some tempering. Squeeze some fresh lemon juice over the rice and mix well. The delicious recipe is ready!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dinner Recipe, Lunch Recipe, Snack Time
Cuisine south indian cuisine
Servings 4 people

Equipment

  • 1 Pan
  • 1 Seasoning pan

Ingredients
  

  • 2 cups Cooked rice (Kolam or Basmati)
  • 1 tbsp Oil
  • ½ cup Groundnuts (peanuts)
  • 1 tsp Mustard seeds
  • 1 tsp Chana dal (lentil)
  • 2 nos. Dry red chillies
  • 2-3 nos. Green chillies (optional)
  • ½ tsp Grated ginger
  • 8-10 nos. Fresh curry leaves
  • ¼ tsp Asafoetida
  • 1 tsp Turmeric powder
  • 1 tsp Fennel seeds (roasted & powdered)
  • 1 tbsp Chopped coriander leaves
  • 1 tsp Grated coconut (for garnishing)
  • 1 no. Lemon (large) for juice

Instructions
 

Method

  • Prepare Your Rice (if you do not have pre-cooked or leftover rice).
    If using uncooked rice, rinse 1 cup thoroughly under cold water, then boil it in 3 cups of water. Once it reaches a boiling point, simmer until it is cooked. Drain excess water and set the rice aside to cool.
    When the rice is cool, sprinkle in salt and fennel powder and mix gently to combine.
  • Fry the Groundnuts
    In a medium pan, heat 2 tablespoons of oil over medium heat. Fry the groundnuts until golden and crunchy. Using a ladle, remove the groundnuts and place them on a kitchen towel to absorb excess oil.
  • Prepare the Tempering
    In the same pan with the remaining oil, splutter mustard seeds keeping the heat on low flame. Next, add the chana dal and dry red chillies, stirring until fragrant.
    Add the chopped green chillies, grated ginger, and curry leaves into the pan, stirring for about 1 minute.
  • Add Spices
    Add turmeric powder and a pinch of asafoetida to the pan and turn off the heat immediately. Stir the mixture well and pour it over the cooled rice.
  • Finish with Lemon:
    Squeeze fresh lemon juice over the rice, ensuring no seeds fall in, and mix gently to combine all the ingredients. The acidity of the lemon will heighten the flavours. The lemon juice can be adjusted to suit your palate. You can squeeze 1 full lemon or even half a lemon.
  • Garnish and Serve
    Finally, top your flavoured rice with chopped coriander leaves, crispy groundnuts, and a sprinkle of grated coconut.
    This fragrant, comforting rice dish makes for a delightful meal, perfect for any occasion. So, grab your kitchen staples and whip up this refreshing dish. Your tastebuds will thank you. Enjoy your cooking!

Notes

Notes & Tips
For packing the lunchbox
Allow the Lemon Rice to cool slightly before packing it away to avoid sogginess.
Pair it with a small container of raita or yogurt to add a refreshing dip! Any pickle or papad can also add a lovely crunch to your meal!
The type of rice used here
I use kolam,  basmati, or even short-grain rice. The golden rule here is that the rice should not be overcooked.
Spice
If you have young kids, you can omit the green chillies.
To make the rice fun for kids, try topping it with crunchy fried cashew nuts!
Lemon juice
Do not add lemon juice while the rice is hot; this can make it bitter and alter its taste.
The same rule applies to tempering. Do not add tempering over hot rice as it can turn mushy and soggy.  The rice must be completely cooled. 
Oil
Sesame oil can also be used to prepare the Lemon Rice. It lends a unique flavour to the dish.
Keyword asafoetida, authentic, boiled matta rice, calcium, cashewnuts, comfort food, curry leaves, delicious, easy to cook, grated coconut, lemon