Lemon Rice

Lemon Rice is a zesty, vibrant South Indian comfort dish made by tempering cooked rice with spices, nuts, and fresh lemon juice. It’s quick, light, and incredibly flavorful—perfect for lunchboxes or leftover rice makeovers.

Ingredients:

• 2 cups cooked Kolum rice (or any short-grain rice)

• 2 tablespoons sesame oil (til ka tel)

• 1 teaspoon mustard seeds

• 1 teaspoon whole black gram (urad dal)

• 1 teaspoon chana dal

• 1 sprig curry leaves

• 2 dry red chillies

• 2–3 green chillies, slit

• 6–8 cashew nuts

• 8–10 peanuts

• 1 teaspoon turmeric powder

• Salt to taste

• Juice of 1 medium lemon

• 4–5 additional curry leaves

• A pinch of salt (for final mix)

Method:

1. Temper the Spices:
   Heat sesame oil in a kadai (wok) over medium heat.
   Add mustard seeds, whole black gram, and chana dal.
   Sauté until the dals turn nutty brown.

2. Add Chilies and Nuts:
   Add curry leaves, dry red chillies, and green chillies. Sauté for a minute.
   Add cashews and peanuts. Fry until golden brown.

3. Flavor the Rice:
   Turn off the heat. Add turmeric powder, salt, and lemon juice. Mix well.
   Add the cooked rice and toss everything together gently.

4. Steam and Finish:
   Turn the flame back on. Sprinkle a little water over the rice.
   Cover and cook for 2–3 minutes on low heat.
   Remove the lid. Add crushed curry leaves and a pinch of salt. Mix well.

5. Serve:
   Serve warm with papad, pickle, or curd.

Tips:

• Use leftover rice for better texture.

• Adjust lemon juice based on sourness preference.

• Add grated coconut or a pinch of asafoetida for variation.