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Lemony Coconut Rice

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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.

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

  1. Heat oil in a pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add urad dal (if using), cumin seeds, dry red chilies, green chilies, curry leaves, and hing. Sauté until aromatic and the dal turns golden.
  4. Add turmeric powder and salt. Mix well.
  5. Stir in grated coconut and sauté for 1–2 minutes on low heat without browning it.
  6. Add the cooked rice and gently toss until the rice is evenly mixed with the coconut and spices.
  7. Turn off the heat and stir in the fresh lemon juice. Mix well to combine.
  8. 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

Find it online: https://thefamilycooking.com/lemony-coconut-rice/