Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Lemon Rice

Traditional 16. Lemon Rice recipe

🧺 Ingredients

• 2 cups cooked rice, cooled
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 2-3 green chilies, sliced
• 1 tbsp ginger, julienned
• 1/4 tsp turmeric powder
• 8 curry leaves
• Juice of 1 lemon (3-4 tbsp)
• 1/4 cup roasted peanuts
• Salt to taste

👩‍🍳 How to make Lemon Rice

1. Toast nuts (2 mins, high heat): Heat 1 tbsp oil, add peanuts, fry 1 minute until fragrant. Remove and cool.
2. Temper seeds (1 min, high heat): Add remaining oil, crackle mustard seeds (listen for popping), add chana dal and urad dal. Fry 30 seconds until golden. Visual: seeds turn brown, fragrant.
3. Add aromatics (1 min, medium-high heat): Add sliced green chilies, julienned ginger, fry 30 seconds. Visual: ginger turns light golden.
4. Add turmeric (30 secs, medium heat): Add turmeric powder, fry briefly. Visual: golden color throughout.
5. Combine rice (3 mins, medium heat): Add curry leaves, then cooked rice. Stir constantly to break lumps. Visual: rice grains separate.
6. Finish (2 mins, medium heat): Add lemon juice, salt, mix well. Visual: rice coated with juice, golden color.
7. Garnish (1 min, no heat): Top with roasted peanuts and extra curry leaves.

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