Lemon Rice

Lemon rice is a classic South Indian recipe that’s tangy, comforting, and full of flavour. Made with leftover rice, ghee, and a tempering of mustard seeds, curry leaves, and peanuts, it gets its signature zing from fresh lemon juice. This quick and satisfying dish is often enjoyed on its own or paired with a curry—and it’s a staple in many South Indian homes for good reason.

Serves 2 people as side dish

 Prep Time: 20 minutes

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Ingredients

• 300 grams plain rice or zeera rice (cooked)

• 1½ tbsp ghee

• A pinch of asafoetida

• ¼ tsp urad dal

• 8 curry leaves (fresh or dried)

• ½ tsp mustard seeds

• 1 tbsp peanuts

• 1 dried red chilli

• ¼ of a large onion, finely chopped (approx. 50g)

• ⅛ tsp red chilli powder

• 1 tsp coriander powder

• ½ tsp turmeric

• ¾ tsp salt (divided)

• 1¼ tsp lemon juice

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Instructions

1. Heat ghee in a pan over medium heat.

2. Once the ghee is hot, add asafoetida, curry leaves, urad dal, and mustard seeds. Let them crackle for a few seconds.

3. Add peanuts and dried red chilli, and toast for about a minute until aromatic.

4. Add the chopped onions along with ¼ tsp salt. Sauté for 4–5 minutes until softened.

5. Add the red chilli powder, coriander powder, and turmeric. Sauté for 10 seconds, adding a splash of water to prevent the spices from burning.

6. Add the cooked rice, remaining ½ tsp salt, and lemon juice. Mix everything thoroughly and stir-fry for a minute or two until well combined.

7. Serve warm.

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Notes

• You can skip the onion for a more traditional South Indian lemon rice.

• Use leftover rice for best texture.