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Lemon Rice

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Lemon Rice is a zesty South Indian dish made with cooked rice, tempered spices, lemon juice, and herbs. It’s quick, flavorful, and perfect for using up leftover rice.

Ingredients

  • 2 cups cooked rice (preferably cooled or day-old)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons oil (vegetable or coconut oil)
  • 1 teaspoon mustard seeds
  • 2 dried red chilies
  • 2 green chilies, sliced
  • 10–12 curry leaves
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons roasted peanuts (optional)
  • 1 pinch asafoetida (optional)
  • 2 tablespoons chopped fresh coriander leaves (for garnish)

Instructions

  1. Heat oil in a pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add dried red chilies, green chilies, curry leaves, and asafoetida. Sauté for a few seconds.
  4. Stir in turmeric powder and salt.
  5. Add roasted peanuts and mix well.
  6. Add the cooked rice and gently stir to coat the grains evenly with the spices.
  7. Pour in the fresh lemon juice and mix thoroughly.
  8. Cook for another 1–2 minutes, then turn off the heat.
  9. Garnish with chopped coriander leaves and serve warm or at room temperature.

Notes

  • Use day-old rice for best texture and flavor absorption.
  • Adjust the number of chilies to control the heat level.
  • Skip peanuts for a nut-free version or substitute with sunflower seeds.
  • Lime juice can be used instead of lemon juice.
  • Add vegetables or lentils to make it more filling and nutritious.

Nutrition

Find it online: https://thefamilycooking.com/lemon-rice/