Lemon Rice

Growing up, lemon rice was one of those dishes that was whipped up quickly on a festival and more commonly for picnics. It’s so easy to make! And with the right accompaniments, it’s always a hit. Some roasted potatoes or mixture or even appalam or mango pickle, every south Indian has their own favorite to go with this dish.


Rice* – 1 cup
Peanuts – 1/2 cup
Lemon – 1, large
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Split Bengal Gram/Kadalai paruppu – 1 tsp
Curry leaves – 10
Green chillies – 4
Fresh Coriander – 1/4 cup, chopped
Salt to taste
Asafoetida – a pinch
Turmeric – 1/2 tsp


  • In a pan, heat a teaspoon of oil and fry peanuts until they turn color; remove and set aside
  • In the same pan,  heat some more oil and add mustard seeds
  • Once they crackle, add urad dal, split bengal gram, chopped green chillies, asafoetida, turmeric and curry leaves 
  • Saute for a minute and then take off heat
  • Squeeze juice of half a lemon into this, mix and add it to the rice
  • Mix well, add chopped coriander, roasted peanuts and salt to taste
  • Squeeze the remaining lemon juice into the rice
  • Adjust salt and lemon juice according to taste

Note: *To cook a cup of rice, add two cups of water and pressure cook for three whistles. Alternately, you can cook the rice over an open flame just until it’s a little underdone. Drain and set aside on a large plate to cool completely. You can even use old rice in this recipe. It’s important that the rice is completely cooled before using. You can use either sona masuri rice or basmati.

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