Lemon Rice with Coconut
A flavorful South Indian dish combining tangy lemon juice with aromatic spices and coconut, perfect for breakfast, lunch, or dinner.
Ingredients
- 3 cups White rice, cooked (Boiled or cooked rice)
- 1 teaspoon Mustard seeds
- 2 teaspoons Chana dal
- 2 teaspoons Split urad dal
- 3 units Green chillies (Chopped)
- 1 sprig Curry leaves
- 2 units Lemon (Juiced)
- 1 teaspoon Turmeric
- 0.5 cup Coconut, shredded
- 0.5 teaspoon Sugar
- 1 handful Cilantro (Chopped)
- 0.5 cup Peanuts
- 2 tablespoons Oil (For frying)
- 1 teaspoon Salt (Adjust to taste)
More recipes using Lemon
Lemon Curry
A tangy and spicy lemon curry that can also be used as a pickle on the side of rice and some curry.
Lemon Ginger Rasam
A refreshing South Indian rasam made with lemon and ginger, featuring toor dal and tomatoes for a tangy and spicy flavor.
Lemon Barley Water
A refreshing, traditional summer beverage made by steeping pearl barley with lemon peel and sugar overnight. This cooling drink was popular in Victorian times and remains a pleasant, naturally sweet refreshment.
Lemon Barley Water
A refreshing medicinal beverage made by infusing hot barley water with fresh lemon juice and rind, sweetened to taste. This traditional drink was used for its soothing and hydrating properties.
Instructions
- 1Boil 1 cup of uncooked rice. Once cooked, spread it out on a plate to cool. Use 3 cups of cooked rice for this recipe.
- 2Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter. Then add chana dal, split urad dal, peanuts, chopped green chillies, and curry leaves. Sauté until the dals are golden brown.
- 3Add turmeric to the pan and fry briefly. Reduce the heat to low and add the cooled rice. Mix thoroughly to ensure the rice is well coated with the spices.
- 4Add salt and sugar to the rice. Squeeze the juice of two lemons over the mixture. Stir well to combine all ingredients. Cover and let it sit for a few minutes to allow flavors to meld.
- 5Add the shredded coconut to the rice mixture and cover for an additional minute. Turn off the heat, garnish with chopped cilantro, and serve hot.
