You call it lemon rice or yellow rice, it is Indian’s most favorite festive food. It is favorite offering to Indian gods. One of the easiest and a favorite dish made for guests, special occasions. In fact, a number of rice-based recipes are made in different regions. An all-natural, gluten-free, vegan, vegetarian, paleo dish. Replacing white rice with brown rice or quinoa will add a great number of nutrients.
For westerners, lemon is rice is known as yellow rice. For them, it is probably a mere rice dish. But this dish made a special appearance in millions of family get-together, weddings, festivals etc. In typical south Indian family lemon rice is a staple food and a very festive dish. If you are looking for an authentic way of making lemon rice, here it is.
When all the kids, moms, uncles, and grandparents get together, it’s such a special occasion. And no special occasion is complete without food. Outdoor picnics are called vana bhojanalu in the Telugu language. For vana bhojanalu lemon rice is an excellent dish. Lemon rice makes packing up the food and keeping it safe and easy. Citrus mixed in rice makes the dish perishable and makes it ideal for gatherings and picnic.
Lemon rice suits many diets. Lemon rice is gluten-free, paleo, vegetarian, vegan. Not ideal for diabetic patients if made with white rice. Quinoa can be substituted for white rice. Since brown rice tends to become sticky after cooking, it may not be ideal to make. If you are ok to take that way, brown rice works too. I can substitute brown rice in any dish. I am a big fan of brown rice.
This is high carb and high-calorie dish if eaten by itself. Though it not ideal for who is diabetic and for those who are on a low carb diet, there are choices to make it ideal for low carb diets. Sautéed potatoes in spices is a usual combination which goes excellent with lemon rice. If potatoes are not your favorite, side of sautéed greens, veggies as eggplant, tofu, and many more.
- 1 cup white rice. Can substitute with quinoa or brown rice
- 1-2 tbsp freshly squeezed lime or lemon juice.
- 2 tbsp - oil. I used coconut oil.
- ⅛th tsp - turmeric powder
- ½ tsp - black mustard seeds
- ½ tsp - cumin
- 5-8 red or green chilies or both
- 2 tbsp - non-salted peanuts
- 1 tsp - Bengal gram (urad) lentils. You can skip if you don't have.
- 2 tbsp - curry leaves
- Cook rice in 1¾ cup of water. Add ½ tsp oil. Let it cool.
- Place rice in a bowl. Spread rice grains apart with fingers.
- Add lime juice and salt. Mix well.
- Now prepare for tampering.
- Add oil to a small pot. Heat to medium.
- Add red chilies, fry till brown.
- Add mustard seeds. When they start spluttering, add cumin. Fry until golden brown.
- Add peanuts. Fry until golden brown. When they are golden brown, add urad dal. We add ingredients one after another so that they are evenly fried and remain crunchy.
- When dal is golden brown, add curry leaves. When they stop spluttering, add turmeric. Turn off heat.
- Add hot tampering to rice. Mix well.
- Garnish with cilantro.
- Serve with sautéed potato in spices or eggplant.