Lemon rice, a vibrant and refreshing South Indian dish, is a culinary delight that's both simple to make and incredibly flavorful. Its bright, zesty taste comes from the perfect balance of tangy lemon juice, fragrant mustard seeds, and warming spices. This versatile recipe is perfect for a quick weeknight meal, a light lunch, or even a flavorful side dish to accompany richer curries. The simplicity of the ingredients belies the complexity of the flavors, making it a crowd-pleaser for both seasoned cooks and beginners alike. It's also incredibly adaptable; feel free to experiment with different vegetables or spices to personalize your bowl.
This recipe offers a delightful blend of textures and tastes, from the fluffy rice to the crunchy tempering. Whether you’re a vegan, vegetarian, or simply looking for a healthy and delicious meal, this lemon rice recipe is sure to become a staple in your kitchen. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to create your own perfect batch of this zesty South Indian delight.
Tools Needed
- Pan
Ingredients
- Oil: 2-3 tablespoons
- Mustard seeds: 2 teaspoons
- Garlic: 3 cloves, finely chopped
- Ginger: 1 inch, finely sliced
- Urad dal (split black gram lentil): 1 teaspoon
- Dried red chilies: 3
- Nuts (e.g., groundnuts): 15-20 grams
- Turmeric powder: ½ teaspoon
- Salt: 2 teaspoons (or to taste)
- Lemon juice: 1 lemon (or more, to taste)
- Cooked plain rice: enough for 2 people
- Chopped coriander leaves
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Heat a pan and add 2-3 tablespoons of oil, ensuring even spread.
- Add 2 teaspoons of mustard seeds (or cumin seeds) and let them crackle.
- Add 3 finely chopped garlic cloves and 1 inch of finely sliced ginger. Stir over medium heat for 2 minutes.
- Add 1 teaspoon of urad dal and cook for another 2 minutes over low-medium heat.
- Add 3 dried red chilies (whole or broken) and cook for 1 minute.
- Add 15-20 grams of nuts and cook for 5 minutes.
- Add ½ teaspoon of turmeric powder and mix well.
Step 2. Combine Rice and Lemon
- Add cooked plain rice (enough for 2 people), 2 teaspoons of salt (or to taste), and the juice of 1 lemon (adjust to taste).
- Mix everything thoroughly until the rice turns a lemon color from the turmeric.
Step 3. Garnish and Serve
- Add chopped coriander leaves and mix well.
- Switch off the heat and serve hot.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Cook over low-medium heat to prevent burning.
- Adjust the amount of lemon juice to your preferred level of tartness.
- This recipe is great on its own, but it also pairs well with green chutney or tomato pickle.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 90-100g
- Protein: 15-20g
FAQs
1. Can I make this lemon rice ahead of time?
Yes! Lemon rice tastes even better the next day. Store it in an airtight container in the refrigerator for up to 2 days.
2. What type of rice is best for this recipe?
Basmati rice is traditional and works well, but any long-grain rice will do. Avoid short-grain rice as it can become too sticky.
3. Can I add vegetables to this recipe?
Absolutely! Peas, carrots, or finely chopped bell peppers would be delicious additions. Add them during the tempering stage.
This vegan lemon rice recipe is a testament to the simplicity and deliciousness of South Indian cuisine. Enjoy this zesty, healthy, and satisfying meal any time of day, whether it's a quick weeknight dinner or a vibrant side dish. We hope you savor every flavorful bite!