South Indian Lemon Rice

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A bright and tangy Karnataka classic, this South Indian Lemon Rice comes together quickly with cold cooked rice and a fragrant tempering of mustard seeds, curry leaves, and crunchy peanuts. It is a beloved lunchbox and temple-prasadam dish that balances sour, salty, and mildly spiced notes in every bite.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 56 gCarbs
• 4 gFiber
• 2 gSugar
• 8 gProtein
• 390 mgSodium
• 310 mgPotassium
• 55 mgCalcium
• 3.2 mgIron
• 18 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the rice base

• 3 cups cold cooked white basmati or sona masuri rice
• 1/2 teaspoon turmeric powder
• 1 teaspoon kosher salt
• 3 tablespoons fresh lemon juice, plus more to taste
• 2 tablespoons finely chopped fresh coriander leaves

For the tempering (tadka)

• 3 tablespoons sesame oil or peanut oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 2 tablespoons raw unsalted peanuts
• 2 dried red chilies, broken
• 10 to 12 fresh curry leaves
• 1/4 teaspoon asafoetida (hing)
• 2 green chilies, slit lengthwise
• 1 teaspoon finely grated fresh ginger

For finishing

• 2 tablespoons finely grated fresh coconut (optional)
• 1 tablespoon fried cashews for garnish (optional)

Directions

1. If using freshly cooked rice, spread it on a tray and let it cool completely so the grains stay separate; leftover refrigerated rice works best.
2. Heat the sesame oil in a wide pan over medium heat. Add the mustard seeds and let them pop, then add the cumin seeds, chana dal, and urad dal and toast for about 30 seconds until the dals turn pale golden.
3. Stir in the peanuts, dried red chilies, curry leaves, green chilies, and ginger. Fry for 1 to 2 minutes until the peanuts are lightly toasted and the curry leaves are crisp.
4. Lower the heat, sprinkle in the asafoetida, then add the turmeric and salt. Stir once to bloom the spices, about 15 seconds.
5. Add the cold rice and gently fold it through the tempering using a spatula, taking care not to mash the grains. Warm through for 2 to 3 minutes until evenly coated and steaming.
6. Drizzle the lemon juice over the rice and toss again. Taste and adjust salt or lemon juice as needed; the rice should be pleasantly tangy.
7. Stir in the chopped coriander and grated coconut if using, transfer to a serving bowl, garnish with fried cashews, and serve warm or at room temperature.

Cook’s Notes

• Day-old refrigerated rice gives the best fluffy texture; freshly steamed rice will turn mushy.
• Add the lemon juice off the heat to keep the flavor bright and prevent the turmeric from turning bitter.
• For a protein-rich version, stir in 1 cup of toasted paneer cubes or boiled chickpeas along with the rice.
• Pack in a stainless steel lunchbox with a banana leaf or thin lemon slice on top to enhance the aroma during transport.
• Always bloom asafoetida in hot oil for a few seconds; raw hing adds an unpleasant raw-onion taste.

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