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

This vibrant South Indian lemon rice transforms simple ingredients into an extraordinary side dish with zesty lemon juice, crunchy peanuts, and aromatic spices. Perfect for busy weeknights, this vegetarian delight comes together in just 20 minutes and pairs beautifully with various main courses.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

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 dried red chilies
  • 10-12 curry leaves
  • ¼ cup raw peanuts
  • ½ teaspoon turmeric powder
  • ½ teaspoon asafoetida (hing)
  • Salt to taste
  • 2 tablespoons chopped cilantro for garnish

Method
 

Instructions
  1. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then add urad dal, chana dal, dried red chilies, and curry leaves. Sauté for 30 seconds until fragrant.
  2. Add raw peanuts to the pan and toast for 2-3 minutes until they turn golden brown and crispy.
  3. Sprinkle in turmeric powder and asafoetida. Stir quickly to combine with the tempering mixture. Be careful not to burn the spices.
  4. Add the cooled cooked rice to the pan. Gently mix everything together, ensuring the rice is evenly coated with the spice mixture. Break up any clumps as you go.
  5. Drizzle fresh lemon juice over the rice and mix thoroughly. The lemon juice not only adds tanginess but also helps preserve the vibrant yellow color.
  6. Season with salt to taste and garnish with fresh cilantro. Serve warm as a perfect vegetarian side dish for any meal.

Notes

Use day-old rice for best results as it's less sticky and absorbs flavors better. Adjust lemon juice according to your preference for tanginess. This dish tastes even better the next day as flavors meld together.