Lemon Rice – Quick and Easy flavorful South Indian Lemon Rice
This is one of my all time favorite dishes Lemon Rice. A super easy and delicious rice dish that is guaranteed to satisfied the hungry tummy. This rice dish has all the right flavors it’s a bit spicy, savory, tangy, crunchy and absolutely mouth-watering. This can be made with leftover rice or freshly made rice. The vibrant yellow color in this dish brings out its true beauty.
This dish hails from the Southern part of India. It’s also known as “Puliyodhara or elumichai sadam” another name for Lemon rice. As easy as this dish is to make, I’ve actually spent time watching many YouTube videos and reading online many different recipe versions of make this dish. I wasn’t completely satisfied with the way I was seeing it being made, felt like something was missing. So I started to experiment, tried out many different ways until I achieved the right flavor, texture and look that I wanted.
Not saying that my version is the best, but I guarantee you that you will not look back to any other recipes. I’ve added in the right flavors by adding in all my special greens like “curry leaves, green garlic, fresh green coriander and green chili and that special crunchiness from nicely roasted peanuts, cashew nuts, chana sale and urad dal.Vibrant yellowness from our super food “haldi” (turmeric) and the tanginess from our star ingredient “Lemon”. All of these ingredients added into leftover rice or fresh rice makes one super-duper Lemon Rice dish !
This dish any absolute perfect idea for lunch or a quick snack anytime. It’s also a great idea for picnics, brunch or long travel trips. I would suggest this for all my bachelor friends that think it’s difficult to cook or even starters to the cooking world. Super easy and simple to make. Complete dish can be whipped up in 15 minutes if using leftover rice and half hour if fresh rice. Either way its super duper fast and mouth-watering delicious.
I recently just made this as a lunch box (tiffin box) idea for my husband and son. I had two very satisfied men that loved it! My little man had some great thoughts on the rice. He comes home from his summer camp and the first thing he shows me is his lunch box and takes out his container and says “look mum I finished all of that yellow yummy rice,it was too much delicious”. Those words obviously made my day and I had a huge smile on my face. 🙂 Satisfied little tummies make my realize that I’m doing something great by satisfying my little munchkins.
10-12 curry leaves (kari patta); rip curry leaves in half (enhances the flavor)
1/2 tsp - grated ginger (adrak)
1-2 finely chopped green chilies
2 whole dry Kashmiri red chilies , broken into pieces
1 tsp. - turmeric powder (haldi)
Salt to taste
½ cup -Fresh Coriander; finely chopped
¼ cup- Fresh Green Garlic; finely chopped
Heat the oil in a broad non-stick pan once hot add; mustard seeds and let it crackle for 30 seconds.
Then add in peanuts and roast for 1-2 minute till nice and golden brown; then add in urad dal, chana dal and sauté on a medium flame for 1 minute till light brown.
Add in broken cashew nuts, ginger, green chilly, dry Kashmiri red chilies, half the curry leaves and pinch of asafetida and sauté on a medium flame for 60 seconds.
Now add in half of the fresh coriander leaves, green garlic, turmeric powder, lemon juice and salt to taste; stir and let it cook for 30 seconds. Add in cooked rice, the rest of the fresh coriander leaves and green garlic and curry leaves; Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. **Do a taste test and adjust lemon juice, salt and green chili**
If no leftover rice then cook fresh rice first; 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (Will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice)