South Indian zesty Lemon Rice
The traditional lemon rice recipe is the best in the lunchbox, railway meals or on a picnic day. Learn this traditional kalanda saadam recipe and variations using quinoa, cauliflower rice or macaroni today and create your own new styles.
Main Dish, Traditional
Autumn, gluten free, Indian, One pot, South indian, Summer, Vegan, Vegetarian
to cook rice
(You can use any short to medium grain non glutinious rice)
for the tempering
( my personal preference is coconut oil)
fresh ginger root
( or 1 tsp grated fresh turmeric)
To cook the rice
Wash and soak the rice for 10 minutes
Cook the rice in instapot or pressure cooker to a fluffy yet grains sperate consistency. You can cook the same in a saucepan as well, then you will need a bit more water.
Set the rice aside to cool for a while.
Fluff with a fork when cook.
To prepare the tempering
Heat a wok and add the oil.
As the oil warms up add the mustard seeds and urad Dal
when the mustard spleuuers, add the green chillies, curry leaves, ginger, asafoetida, and peanuts and saute well. If using fresh turmeric add it at this stage
Saute well till the peanuts are crispy.
Add the turmeric powder and remove from heat
to complete the recipe
Add the cooked, cooled, fluffed rice and mix well
Add the lemon juice, salt if needed and the chopped coriander and mix till the grains of rice are well coated with the tempering and the lemon.
Serve the rice warm.
Leftover rice works well too. Warm the leftover rice and start from the tempering to proceed to this recipe.
lemon, Lunch recipes, rice salad recipes
Tried this recipe?
Let us know
how it was!