lemon rice recipe
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4.62 from 31 votes

Lemon Rice

lemon rice is a crunchy, flavorful and sour rice recipe from south india.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: main course
Cuisine: south indian
Servings: 2 to 3
Calories: 641kcal
Author: Dassana Amit


  • 1 cup heaped regular rice or 3 to 4 cups cooked rice
  • 1.5 to 2 tablespoons lemon juice or add as required
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (spilt and skinned black gram)
  • 2 dry red chilies
  • 1 to 2 green chilies, chopped
  • 12 to 15 curry leaves
  • 1 generous pinch asafoetida (hing)
  • ½ teaspoon turmeric powder
  • 1 tablespoon cashews - halved or chopped (optional)
  • ¼ cup peanuts - optional
  • 2 to 3 tablespoon sesame oil - optional
  • rock salt (sendha namak) or regular salt as required


cooking rice

  • rinse 1 heaped cup rice a couple of times and soak for 30 minutes. 
  • then drain the water and pressure cook rice with ¼ teaspoon salt and 2 cups water for 2 to 3 whistles or 8 to 10 minutes on medium-high flame. 
  • 1 heaped cup rice will yield 3 to 4 cups rice. this depends on the type and quality of rice. 
  • when the pressure settles down on its own in the cooker, remove the lid. remove the cooked rice in a plate or in a bowl.
  • let the rice become warm or cool at room temperature

making lemon rice

  • in a small frying pan, heat 1 to 2 tablespoons sesame oil. first fry peanuts till crunchy and then keep them aside. 
  • in the same oil, then fry cashews till golden. remove and keep aside.
  • now add 1 tablespoon sesame oil in the same pan. 
  • add the mustard seeds and let them crackle. once the mustard seeds begin to crackle, add the urad dal.
  • saute till the urad dal turns golden. fry everything on a low flame, so that the spices don't burn.
  • then add the red chilies, green chilies (chopped) and curry leaves. sauté for a few seconds till the red chilies change color. 
  • switch off the flame and add the asafoetida and turmeric powder. mix very well
  • stir and immediately pour this tempering mixture on the rice. add the fried peanuts, cashews, lemon juice and salt. mix very well.
  • keep it covered for the flavors to blend for 4 to 5 minutes.
  • then serve the lemon rice with papads or vadams and coconut chutney or just have lemon rice plain.


Calories: 641kcal | Carbohydrates: 87g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Sodium: 1251mg | Potassium: 420mg | Fiber: 5g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 191.7mg | Calcium: 76mg | Iron: 2.9mg