Easy South Indian Lemon Rice Recipe - Simple Tangy Lemon Rice Pilaf -

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Easy South Indian Lemon Rice Recipe - Simple Tangy Lemon Rice Pilaf

This vibrant South Indian lemon rice is the perfect balance of tangy, savory, and aromatic flavors made with simple pantry ingredients. The quick vegetarian side dish transforms leftover rice into a spectacular meal that's perfect for lunch boxes, picnics, or as a light dinner.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

2 cups cooked basmati rice (cooled)
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 teaspoon chana dal (split chickpeas)
2-3 dried red chilies
10-12 curry leaves
¼ cup raw peanuts
½ teaspoon turmeric powder
¼ teaspoon asafoetida (hing)
Salt to taste
2 tablespoons chopped cilantro for garnish

Method

Instructions

Start with cooled, cooked basmati rice. Fluff the rice with a fork to separate the grains. This ensures the lemon juice and spices coat each grain evenly.
Heat oil in a large pan over medium heat. Add raw peanuts and toast until golden brown and fragrant, about 2-3 minutes. Remove and set aside.
In the same pan, add mustard seeds. When they start to pop, add urad dal, chana dal, dried red chilies, and curry leaves. Sauté for 30 seconds until fragrant.
Add turmeric powder and asafoetida to the tempering. Immediately add the cooled rice and mix gently to coat with the spices. Add the toasted peanuts and lemon juice. Season with salt and mix thoroughly but gently.
Cook for 2-3 minutes until everything is well combined and heated through. Garnish with fresh cilantro and serve warm.

Notes

Use day-old rice for best results as it's less sticky. Adjust lemon juice according to your preference for tanginess. For extra crunch, add cashews along with peanuts. Serve with yogurt or raita to balance the flavors.