Lemon Rice

Lemon Rice


  1. Basmati rice – 1.5 cup cooked and cooled (Makes about 4 cups cooked rice)  
  2. 0nion – 1 small, chopped finely
  3. Green chilies – 3 – 4, chopped finely
  4. Finely chopped ginger – 2 tsp
  5. Lemon juice – 2 tbsp or to taste
  6. Turmeric powder – 1/4 tsp
  7. Hing/asafoetida – 2-3 pinches
  8. Peanuts – 2 tbsp
  9. Chana dal/Split Bengal gram – 2 tsp
  10. Urad dal/Split black gram – 1 tsp
  11. Cumin seeds – 1/2 tsp
  12. Mustard seeds – 1/2 tsp
  13. Coriander leaves – 2 tbsp finely chopped
  14. Curry leaves – 2 sprig chopped
  15. Dry red chilies – 2
  16. Oil/ghee – 1.5 tbsp
  17. Salt – to taste


1. In a wide or deep nonstick pan, heat oil ,splutter the mustard and cumin seeds, add the dry red chilies, urad dal, chana dal and the peanuts. When they turn light brown add onion, green chilies, curry leaves and salt.



2. When the onion turns transparent and soft, add hing and turmeric powder.  Saute for a few seconds and add the cooked rice,  coriander leaves and mix well. Check for salt.  Saute well for a few more minutes. Add lemon juice, mix well and remove from heat.

Naranga sadham

3. Serve hot with yogurt and any pickle.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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