0:00 / 3:13

Classic South Indian Lemon Rice

Name: Classic South Indian Lemon Rice
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 2 servings
Cuisine: indian
Ingredients: Boiled Rice; lemon; Salt; oil; Small Mustard Seeds (rai); Split Bengal Gram; Split Black Gram; raw peanuts; Cashew nuts (finely chopped); Dried Red Chillies; Curry Leaves; Asafoetida; ginger; turmeric powder; green chili; fresh coriander; ghee; Mango Pickle; Papadams

groups2 servingsspeedEasycountertopsPrep: 2 minsskilletCook: 5 minsscheduleTotal: 7 minsoutdoor_grillStir-frylocal_fire_departmentMild

Allergens:warningPeanuts

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:15

Take 2 cups of boiled rice in a bowl, squeeze in juice of 1 lemon, add salt as per taste, and mix it well until the rice is evenly coated.

lightbulb

Watch out

Do not add too much lemon juice at once

otherwise, the rice will become overly sour and mushy

Ingredients:Boiled Rice (2 cup)lemon (1 piece)Salt

Tools:mixing bowlspoon

Active Cooking

00:00:38

warningStay safe

Hot oil may splatter when mustard seeds start to sputter; keep a safe distance.

Heat 1½ tsp of oil in a pan. Once hot, add 1 tsp of mustard seeds and let them sputter, then add 1 tbsp of split Bengal gram and 1 tbsp of split black gram, sautéing for a few seconds.

local_fire_departmentMedium heat

lightbulb

Watch out

Do not overheat the oil before adding mustard seeds

otherwise, they will burn instantly and turn bitter

Ingredients:oil (1.5 tsp)Small Mustard Seeds (rai) (1 tsp)Split Bengal Gram (1 tbsp)Split Black Gram (1 tbsp)

Tools:spatulapan

Active Cooking

00:01:03

Add 1 tbsp of raw peanuts and 1 tbsp of cashew nuts, sautéing continuously until the lentils, peanuts, and cashews turn golden brown.

local_fire_departmentMedium heat

lightbulb

Watch out

Stir constantly while frying nuts

otherwise, they will burn unevenly and become bitter

Ingredients:raw peanuts (1 tbsp)Cashew nuts (finely chopped) (1 tbsp)

Tools:spatulapan

Active Cooking

00:01:17

warningStay safe

Curry leaves may cause oil to splutter when added to the hot pan.

Add 1 deseeded dried red chilli, 12-15 curry leaves, ½ tsp of asafoetida, ½ inch of chopped ginger, and ½ tsp of turmeric powder, then sauté everything together.

local_fire_departmentMedium heat

lightbulb

Watch out

Do not burn the spices

add turmeric quickly and mix well before adding rice

Ingredients:Dried Red Chillies (1 piece)Curry Leaves (12 piece)Asafoetida (0.5 tsp)ginger (0.5 piece)turmeric powder (0.5 tsp)

Tools:spatulapan

Active Cooking

00:01:44

Add the lemon-infused rice to the pan, mix it together, then add 1 finely chopped green chilli, chopped coriander leaves, and ghee as required, tossing well until fully combined.

local_fire_departmentMedium heat

lightbulb

Watch out

Toss gently so the cooked rice grains do not break or turn mushy.

Ingredients:Boiled Ricegreen chili (1 piece)fresh coriander (2 tbsp)ghee

Tools:spatulapan

Active Cooking

00:02:25

Fill the lemon rice tightly in a bowl, press it down properly, flip it over to unmould onto a serving plate, and serve with mango pickle and papadams.

lightbulb

Watch out

Press the rice firmly into the bowl so it holds its dome shape when unmoulded.

Ingredients:Mango Pickle (2 tbsp)Papadams (2 piece)

Tools:serving platebowl