Lemon Rice Recipe | How to Make lemon rice| Turmeric Lemon Rice

Lemon Rice Recipe | How to Make Lemon Rice| Turmeric Lemon Rice

Prep time:10 mins
Cooking Time: 10 mins
Total Time:20 mins
Servings:2 persons

Lemon rice is predominantly a South Indian dish, though it has a subtle appearance in some North Indian households. Lemon rice is a dish made from rice  with an amalgamation of  flavors derived from mustard seeds, curry leaves and peanuts. It is distinctive of its vibrant yellow colour with flavors, tanginess and crunch. Lemon juice, curry leaves, mustard seeds  in the lemon rice helps to shield from summer heat. It is light on the stomach. Lemon rice can be made from freshly cooked rice or left over rice. It can be made in ten minutes and needs very few ingredients to prepare. Lemon rice can be served as a side dish or as a light meal. It goes well with curd, papadam or pickle. Lemon rice is made in North India as well as South India with some minor variation.

Here we will learn to make lemon rice in a very easy way, step by step pictures and with a video for better understanding. 

Video Recipe:

Ingredients:

• 2 cups freshly cooked plain rice(You can use left over rice also)

• 2 tbsp peanuts
• 1.5 tsp mustard seeds
• 3 green cut and slit chillies
• 7-8 curry leaves
• 1 tsp urad dal soaked for 20 mins
• 1 tsp channa dal soaked for 20 minutes
• 1 tsp turmeric powder
• 1 tsp salt(adjust to taste)
•  A pinch of asafoetida( hing )
• 2-3 tsp lime juice
• 2 tbsp oil

Method:

1. Heat oil in a pan. Add raw peanuts and shallow fry for 5 minutes. Remove and keep aside.

   

   

   

   
   

2. Now add mustard seeds to the pan or kadai and let them crackle.

   

3. Add soaked and drained dals. Saute for a few seconds.

   

4. Add green chillies and curry leaves. Fry till they change colour.

   

5. Add  turmeric powder and salt . Saute for a minute.

   

   

   
   
   

6. Add the asafoetida (hing powder) and give it a stir.

   

7. Now add the rice and toss well. 

   
   
   

   
   
   

1. Add peanuts and  lime juice. 

   

   
   
   
   
   

2. Cover and keep on slow flame for 2 minutes for the flavours to blend.

   

3. Serve hot with curd or pickle.  

   

   

Recipe Notes:

1.  The dals in the tempering are optional , but highly recommended.
2. Add lime juice only towards the end of cooking.

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