This is a basic lemon infused rice and one of the most popular and traditional south Indian rice dishes usually made during the festival days and almost on all good occasions. It is distributed as prasad, which is a religious offering to the worshipers in the temple after the prayers.
Lemon rice tastes sour, spicy and salty , the peanuts in the recipe give a good crunch and stimulates the taste buds. Roasted cashews can also be used along with peanuts for the extra taste.
Lemon rice can also be made for lunchboxes or picnic outings. Growing up my mom used to make this for breakfast as it was filling and can be made with leftover rice or freshly cooked rice. Another version of this is called chinthapandu pulihora, which is made with tamarind pulp instead of lemon/lime juice.
- 3 cups White rice (cooked)
- 2 tbsp Peanuts
- Juice from 1 Lemon (Nimbu)
- 2 Green chilies
- 2 Red dried chilies
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1 sprig of curry leaves
- 1 tsp Black gram / Urad dal
- ½ tsp Turmeric powder
- ¼ tsp Asafoetida / Hing
- 1 tbsp Salt
2 – 3
- Make sure the cooked rice is at room temperature, as it crumbles into small pieces when it is warm or hot.
- Soften the rice and add the lime juice, salt and mix well and put it aside.
- In a pan on medium heat , add oil and peanuts, urad dal and mustard seeds.
- Once they begin to turn brown, add slit green chilies and 30 seconds later add red chilies, turmeric , asafoetida and the curry leaves.
- Once the curry leaves splatter, add the rice mixture to the pan and mix well.
Lemon rice can served with papad or / and with a side of chutney.
Enjoy !! 🙂
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