Southern Indian Lemon Rice With Peanuts Recipes

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LEMON RICE RECIPE



Lemon Rice Recipe image

It is an easy to make rice dish flavored with lemon juice. It is perfect to make as a lunchbox option for kids.

Provided by Neha Mathur

Categories     Main Course

Time 19m

Number Of Ingredients 14

2 cups Cooked Rice
2 tbsp Sesame Oil
1/2 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 Green Chilli (Split into half)
3-4 Dry Red Chillies
2 sprigs Curry Leaves
1/4 tsp Hing
1/4 cup Peanuts
6-8 Cashew Nuts
Salt to taste
1/2 tsp Turmeric Powder
1 tbsp Lemon Juice

Steps:

  • Dry roast the peanuts and cashew nuts till slightly browned.
  • Keep aside.
  • Heat oil in a pan.
  • When the oil is hot, add mustard seeds, urad dal and chana dal.
  • Cook till dals are slightly browned.
  • Add green chilli, dry red chilli, curry leaves and hing.
  • Cook for 10 seconds.
  • Add the roasted peanuts, cashew nuts, salt and turmeric powder.
  • Cook for 10 seconds.
  • Add the cooked rice and lemon juice and mix well.
  • Cook for another 2-3 minutes.

Nutrition Facts : Calories 261 kcal, Carbohydrate 31 g, Protein 6 g, Fat 13 g, SaturatedFat 1 g, Sodium 81 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

LEMON RICE - SOUTH INDIAN RICE WITH LEMON AND PEANUTS



Lemon Rice - South Indian Rice With Lemon and Peanuts image

Provided by anshie

Categories     Side Dish

Time 30m

Number Of Ingredients 14

1 C Extra Long grain Basmati rice
2 C Water
1/4 tsp Turmeric ground
Salt to taste
1 tsp oil
4 Tbs peanuts
2 Tbs cashews
1/2 tsp mustard seeds
5- 6 curry leaves
1-2 dried red chillis
1 thai green chili (optional)
2 Tbs water
4 Tbs fresh lemon juice (less if you don't like it that tart)
2 Tbs chopped cilantro to garnish

Steps:

  • Rinse the rice under water until the water runs clear. We want to be able to remove as much residual starch as possible.Boil the 2 cups of water and add the rice in when it comes to a rolling boil.
  • Add the salt and the turmeric, stir once or twice.
  • Reduce heat to low, cover the pot and cook the rice for 18 to 20 min.
  • Once the rice is cooked, fluff it with a fork and keep it aside.
  • Heat another saucepan or skillet. Add oil and then add the peanuts and cashews.
  • Saute until golden brown and crunchy. Remove with a slotted spoon and keep aside.
  • In the same oil, add the mustard seeds and wait for them to crackle.
  • Add the curry leaves, green chilis and the dried red chili powder. Saute until the curry leaves turn dark green.
  • Add in two table spoons of water to reduce the temperature of the pan and then add the lemon juice, rice and the nuts.
  • Stir carefully to mix, making sure the rice grains do not break.
  • Switch off the heat and garnish with chopped cilantro.

LEMON RICE WITH PEANUTS



Lemon Rice with Peanuts image

Categories     Nut     Rice     Side     Vegetarian     Peanut     Spice     Legume     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

2 cups basmati rice
3 cups water
1 tablespoon vegetable oil
2 teaspoons black mustard seeds
1 tablespoon minced peeled fresh ginger
1/3 cup finely chopped salted roasted peanuts
1/2 teaspoon turmeric
3 tablespoons fresh lemon juice
1 tablespoon julienne strips of fresh lemon zest

Steps:

  • Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
  • Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.

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

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

INDIAN LEMON RICE WITH GINGER AND PEANUTS



Indian Lemon Rice With Ginger and Peanuts image

Make and share this Indian Lemon Rice With Ginger and Peanuts recipe from Food.com.

Provided by cjs1157

Categories     Long Grain Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups basmati rice
3 cups water
1 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons black mustard seeds (or white if unavailable)
1 tablespoon fresh minced ginger
1/2 cup finely chopped dry roasted salted peanut
1/2 teaspoon turmeric
3 tablespoons fresh lemon juice
1 tablespoon of fresh grated lemon zest

Steps:

  • Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
  • Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.
  • Add the spice mixture to the cooked rice and mix thoroughly.
  • Stir in the lemon juice and sprinkle with the lemon zest.

Nutrition Facts : Calories 551.5, Fat 20.7, SaturatedFat 3, Sodium 822.5, Carbohydrate 79.8, Fiber 6, Sugar 2.5, Protein 14.6

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