Coconut lemon rice

Coconut lemon rice

Ingredients (Serves 3)

1. Rice (sona masoori, ponni raw rice, basmati or jeerakashala rice) – 1 cup

2. Oil /ghee – 1.5 tbsp

3. Mustard seeds – 3/4 tsp

Cumin seeds – 1 pinch (optional)

Dried red chilies – 1 – 2, broken

Curry leaves – 1 sprig

Urad dal – 2 tsp

Chana dal – 2 tsp

Cashews /peanuts – 3 tbsp

Hing / asafoetida – 1 pinch

Turmeric powder – 1/4 tsp

5. Onion – 1/4 cup, chopped

Ginger – 1/2 tsp, finely chopped

Green chilly – 1 – 2, finely chopped

6. Grated coconut – 1 cup

7. Fresh lemon juice – 2 tbsp or as required

8. Salt – To taste


1. Cook rice adding enough salt. Set aside to cool.

2. Heat oil in a pan/kadai over medium heat. Splutter mustard seeds, cumin seeds, if using and fry dry red chilies, curry leaves, urad dal, chana dal and cashews. When they turn light golden, add hing. Stir for a few seconds. Add onion, ginger and green chilies.

3. When onion turns transparent, add grated coconut. Add salt, to taste. Add cooked rice and mix well. Check for salt. Finally add lemon juice, mix well and switch off. Sprinkle 2 – 3 tbsp chopped cilantro. Serve with potato fry / any side dishes.

Coconut lemon rice

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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