Thursday, 15 May 2014

Lemon Rice

Lemon Rice is something I grew up eating almost once in a week. It is the most popular rice from South India. It is easy to make and with just few ingredients.  It is also the best way to use the left over rice. Mom prepares lemon rice when ever we travelled by train. Lemon rice with pudina (mint) chutney was a heavenly food to have during long trips by train.


Lemon rice can also be packed for lunch box along with spicy potato curry. Lemon rice with soft boile eggs is my favourite combo. It is prepared with steamed rice and fresh lemon juice. Can be made realy quick , in just 5 minutes if you have steamed rice ready.



  • 1 Cup Steamed rice ( rice should be al dente or it should have separate grains and should not be sticky )
  • Juice of 1 Fresh Lemon
  • 1/4 Teaspoon Turmeric Powder
  • 1 Tablespoon Sesame Seed Oil ( you can use vegetable oil or canola Oil )
  • 1/2 Teaspoon Mustard Seeds
  • 1 Tablespoon Urad Dal
  • 1 Tablespoon Channa Dal
  • 2 Dry Red Chillies
  • 6 curry leaves
  • 1 Teaspoon Fresh Ginger chopped finely
  • Salt to taste
  • 1 pinch of Hing / Asafoetida
  • 1 Tablespoon Cilantro leaves chopped finely for garnish
  • 2 Tablespoon Ground nuts ( I did not use it , actually I forgot ..ooops )


1. Keep all the ingredients ready for making lemon rice
2. In a small bowl add lemon juice and add 1/4 teaspoon turmeric powder to the lemon juice and set aside


3. In a pan, heat oil. When the oil is hot add mustard seeds. Keep the flame in the low setting through the cooking process             
4. When they splutter, add urad dal, channa dal and fry until they are golden. If you are adding ground nuts, add it along with dals. Do not burn the dals


5. Then add curry leaves, broken red chillies , chopped ginger and fry for few seconds until curry leave are crispy


7. Add lemon juice along with turmeric powder, hing and switch off the flame immediately


8. Add the steamed rice to the pan and mix everything together

9. Switch on the flame and keep it low and let the rice get cooked for 2 to 3 minutes and then switch off the flame

10. Add chopped cilantro leaves and mix everything together. Do not close the pan with lid. If you close , the rice may get soggy

11. For the best taste, let the rice be at room temperature for at least 30 minutes or 1 hour and then serve

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