Easy South Indian Lemon Rice Recipe
Authentic South Indian lemon rice recipe with step-by-step instructions. Tangy, flavorful, and ready in 20 minutes. Perfect for lunch boxes!
Ingredients
- 3 cups cooked rice preferably day-old or cooled
- 3 tbsp oil sunflower, rice bran, or coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal split black gram
- 1 tsp chana dal split Bengal gram
- 2-3 dried red chilies broken
- 10-12 curry leaves fresh
- 2-3 green chilies slit lengthwise
- ¼ cup roasted peanuts
- ¼ tsp hing asafoetida
- ½ tsp turmeric powder
- 3 tbsp fresh lemon juice about 1.5 lemons
- 1 tbsp coriander leaves chopped, optional for garnish
- Salt to taste about 3/4 teaspoon
Instructions
- If using freshly cooked rice, spread it on a plate and let it cool completely. Fluff the rice gently with a fork to separate the grains.
- Heat oil in a wide kadhai or pan over medium heat. Add mustard seeds and let them splutter for 10-15 seconds.
- Add urad dal and chana dal. Fry until they turn golden brown, stirring continuously to prevent burning.
- Add dried red chilies, curry leaves, and green chilies. Saute for 30 seconds until the curry leaves turn crisp and fragrant.
- Add roasted peanuts and hing. Stir for another 20 seconds to release the aroma.
- Lower the heat and add turmeric powder. Mix quickly for 5 seconds to avoid burning the turmeric.
- Turn off the heat completely. Add the cooled rice to the pan and mix gently using a fork or your hands to coat the rice evenly with the tempering.
- Add salt and fresh lemon juice. Mix gently but thoroughly, ensuring the lemon juice is distributed evenly without breaking the rice grains.
- Let the lemon rice rest for 5 minutes, then garnish with fresh coriander leaves if using. Serve warm or at room temperature.
Notes
Equipment needed: A wide kadhai or non-stick pan works best for even mixing without breaking rice grains.
Make-ahead tip: The tempering can be prepared a few hours in advance and stored. When ready to serve, gently reheat the tempering, then mix with rice and lemon juice.
Rice choice: Day-old refrigerated rice works perfectly. If using freshly cooked rice, spread it out and cool it completely before using.
Lemon juice: Always add lemon juice after turning off the heat to preserve its fresh flavor and prevent bitterness.
Storage: Store leftover tempering and rice separately if possible. Mix fresh lemon juice when reheating for best flavor.
Batch cooking: This recipe doubles or triples easily for meal prep or gatherings.
Texture tip: If the rice feels dry after mixing, sprinkle a teaspoon of water and fluff gently rather than adding more oil.