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  • Preeti Shridhar

Lemon Rice

Another gem from South Indian Cuisine.

Perfect travel companion. It's great for tiffin too. Also a great make over for left over rice. It's best to use cold rice as it won't break while mixing the spices.


Cooked Rice 2 cups

Lemon juice 1 tbsp

Oil 2 tbsp

Cashew nuts 12

Peanuts 2 tbsp

Mustard seeds 2 tsp

Asaefotida a pinch

Chana Dal + Urad Dal 1 tbsp

Red Chili 2

Green chili 1 slit midway

Curry leaves 1 sprig

Turmeric powder 1/2 tsp

Salt to taste


  1. Heat oil in a pan.

  2. Fry peanuts and cashew nuts.

  3. Remove them on a plate.

  4. In the same oil add mustard seeds , followed by chana dal, urad dal, red chili, slit green chili, curry leaves.

  5. Fry for a second, add turmeric powder and salt.

  6. Now tip in rice.

  7. Mix gently so that rice is coated well.

  8. Add lemon juice.

  9. Mix.

  10. Taste and adjust salt and lemon juice.

  11. Garnish with fried peanuts and cashew nuts.

  12. Serve warm.


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