Why You’ll Love This Recipe
Lemony Coconut Rice brings together the best of two beloved South Indian rice dishes—lemon rice and coconut rice. The result is a beautifully balanced dish that’s both refreshing and rich in flavor. It’s quick to make, uses pantry-friendly ingredients, and is naturally vegan and gluten-free. Whether you’re looking to repurpose leftover rice or prepare a fuss-free meal, this dish delivers on flavor and ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (preferably cooled or day-old rice)
- Freshly grated coconut (or frozen coconut, thawed)
- Lemon juice (freshly squeezed)
- Oil (coconut oil or any neutral oil)
- Mustard seeds
- Cumin seeds (optional)
- Urad dal (optional, for crunch)
- Green chilies (slit or chopped)
- Dry red chilies (optional)
- Curry leaves
- Turmeric powder
- Hing (asafoetida, optional)
- Salt
- Roasted peanuts or cashews (optional, for garnish)
- Fresh coriander leaves (for garnish)
Directions
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal (if using), cumin seeds, dry red chilies, green chilies, curry leaves, and a pinch of hing. Sauté until aromatic and dal turns golden.
- Add turmeric powder and salt. Mix well.
- Stir in grated coconut and sauté for 1–2 minutes on low flame without browning it.
- Add the cooked rice and mix gently until the rice is evenly coated with the coconut-spice mixture.
- Turn off the heat and pour in the fresh lemon juice. Mix well.
- Garnish with roasted peanuts or cashews and fresh coriander leaves. Serve warm or at room temperature.
Servings and timing
This recipe serves 3–4 people and takes about 20–25 minutes to prepare using pre-cooked rice.
Variations
- Add vegetables: Mix in grated carrots, peas, or corn for extra color and nutrition.
- Make it spicier: Add more green chilies or a pinch of red chili powder.
- Use desiccated coconut: If fresh coconut isn’t available, use rehydrated desiccated coconut.
- Add ginger: Grated fresh ginger adds a warm, zesty undertone.
- Lemon zest: Add a small amount of lemon zest for more citrus flavor.
Storage/Reheating
Store Lemony Coconut Rice in an airtight container in the refrigerator for up to 2 days.
To reheat, sprinkle a little water and gently warm in a pan or microwave. Avoid overheating to preserve the fresh flavor of lemon and coconut.
FAQs
What type of rice is best for this recipe?
Short- or medium-grain rice like sona masoori works well, but you can also use basmati or any leftover rice.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled can be used in a pinch.
Is this dish vegan?
Yes, it’s naturally vegan as long as no dairy-based ghee is used.
Can I use dried coconut?
Yes, rehydrate dried coconut in warm water before sautéing, or use unsweetened desiccated coconut.
Can I skip curry leaves?
They add authentic South Indian flavor, but the dish still tastes good without them.
What can I serve with Lemony Coconut Rice?
It pairs well with plain curd, raita, pickle, papadam, or a simple dal or sambar.
Can I use frozen grated coconut?
Yes, thaw it first and use as you would fresh coconut.
Is Lemony Coconut Rice spicy?
It has mild heat from green chilies, which can be adjusted to your preference.
How do I prevent the rice from clumping?
Use cooled or leftover rice, and toss gently with the masala to keep the grains separate.
Can I pack this for lunch?
Yes, it holds up well and tastes great even at room temperature, making it perfect for lunchboxes.
Conclusion
Lemony Coconut Rice is a light, zesty, and delicious rice dish that’s as comforting as it is refreshing. Combining the richness of coconut with the brightness of lemon, it’s a must-try recipe that’s quick, easy, and full of flavor. Whether enjoyed on its own or with sides, this dish brings a touch of South Indian charm to your everyday meals.
PrintLemony Coconut Rice
Lemony Coconut Rice is a refreshing South Indian-inspired dish that combines the richness of grated coconut with the tang of lemon juice, tempered with spices and herbs for a vibrant, aromatic meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: South Indian
- Diet: Vegan
Ingredients
- 2 cups cooked rice (preferably cooled or day-old)
- 1/2 cup freshly grated coconut (or thawed frozen coconut)
- 2 tablespoons oil (coconut oil or neutral oil)
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds (optional)
- 1 teaspoon urad dal (optional)
- 2–3 green chilies (slit or chopped)
- 1–2 dry red chilies (optional)
- 1 sprig curry leaves
- 1/4 teaspoon turmeric powder
- A pinch of hing (asafoetida, optional)
- Salt to taste
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons roasted peanuts or cashews (optional, for garnish)
- Fresh coriander leaves (for garnish)
Instructions
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal (if using), cumin seeds, dry red chilies, green chilies, curry leaves, and hing. Sauté until aromatic and the dal turns golden.
- Add turmeric powder and salt. Mix well.
- Stir in grated coconut and sauté for 1–2 minutes on low heat without browning it.
- Add the cooked rice and gently toss until the rice is evenly mixed with the coconut and spices.
- Turn off the heat and stir in the fresh lemon juice. Mix well to combine.
- Garnish with roasted peanuts or cashews and fresh coriander leaves. Serve warm or at room temperature.
Notes
- Use leftover or cooled rice to prevent clumping.
- Adjust green chilies to control spice level.
- Fresh lemon juice gives the best flavor—avoid bottled if possible.
- Do not overcook the coconut—it should remain soft and fresh in taste.
- Add a bit of lemon zest for extra zing if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
