Lemon Rice A Dish From Southern India Recipes

SOUTH INDIAN LEMON RICE

South Indian Lemon Rice image

This South Indian lemon rice dish is easy to throw together with leftover rice. It is best served with raita (yogurt salad) and poppadums.

Provided by Petrina Verma Sarkar

Categories Lunch Side Dish Dinner

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

1 teaspoon coriander seeds
2 tablespoons vegetable oil , or canola or sunflower cooking oil
1 teaspoon mustard seeds
3 to 4 curry leaves
2 green chiles, slit lengthwise
1 (1-inch) piece ginger , grated
1/2 cup peanuts, roasted and unsalted
1 teaspoon turmeric powder
Juice of 2 lemons
2 cups cooked basmati rice , or leftover rice
Salt, to taste

Steps:

Gather the ingredients.
Gently roast and then coarsely grind the coriander seeds into powder. Set aside.
Heat the oil in a pan and add the mustard seeds , curry leaves, and green chiles. Fry the mixture until the splattering stops.
Add the ginger and peanuts. Fry the mixture for another minute.
Add the turmeric powder and turn off the burner.
Add the lemon juice and mix well.
Add the rice, roasted coriander powder, and salt to taste and mix thoroughly. Enjoy.

Nutrition Facts : Calories 760 kcal, Carbohydrate 105 g, Cholesterol 0 mg, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 514 mg, Sugar 46 g, Fat 33 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g

SOUTHERN INDIAN LEMON RICE WITH PEANUTS

Southern Indian Lemon Rice With Peanuts image

A very common, but delicious, rice dish from southern India. This doesn't take long to make, just make sure that you have all of your ingredients measured out before you start.

Provided by Andtototoo

Categories Rice

Time 10m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons oil
2 teaspoons black mustard seeds
2 teaspoons Urad Dal, split white
2 teaspoons channa dal
1 green serrano chili, minced
8 curry leaves
1/2 teaspoon turmeric
1/8 teaspoon hing
4 cups cooked white rice
1 lemon, juice of
salt, as needed
3 tablespoons roasted peanuts
fresh minced cilantro, for garnish

Steps:

In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
Add the rice and stir until until well combined.
Add the lemon juice and salt and mix well.
Stir in the peanuts.
Garnish with the cilantro.

Nutrition Facts : Calories 559.6, Fat 21.9, SaturatedFat 2.9, Sodium 114.4, Carbohydrate 79.7, Fiber 3.7, Sugar 1.6, Protein 11.1

LEMON LENTIL RICE

Lemon Lentil Rice image

This is a complete meal with rice lentil and vegetables. This is my version of the South Indian dish 'Chithrannam' (lemon rice).

Provided by MINIJOSH

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 teaspoon mustard seeds
½ cup chopped carrot
½ cup chopped fresh green beans
3 cups water
1 cup long grain white rice
½ cup dry brown lentils
¼ cup fresh lemon juice
1 pinch salt, or to taste
1 teaspoon chili powder, or to taste

Steps:

Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

Nutrition Facts : Calories 305 calories, Carbohydrate 56 g, Fat 4.4 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 23 mg, Sugar 2 g