Side Indian

Southern lemon rice

Name: Southern lemon rice recipe
Yield: 4
Cuisine: /indian
Ingredients: 60ml vegetable oil; 3 tsp urad dal (black lentils, from specialty grocers, optional); 1 tsp yellow mustard seeds; 1 whole dried red chilli; 1 1/2 tsp finely chopped ginger; 1/2 tsp ground turmeric; 15 curry leaves; 1/4 -250.00 ml (60-80ml) lemon juice; 700g cooked basmati rice (or other leftover rice); Freshly grated coconut, to serve (optional)

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by Anjum Anand

Writer

Sep 20, 2022

“This lovely fragrant rice dish is a Southern Indian staple. It goes really well with curries but also as a delicious side to a roast chicken or fish. This is a great way to use leftover rice, as the rice should be cold before using and then takes just minutes to bring together. The lentils, cooked this way, will add a lovely texture to the rice.”

1/4 cup (60ml) vegetable oil
3 tsp urad dal (black lentils, from specialty grocers, optional)
1 tsp yellow mustard seeds
1 whole dried red chilli
1 1/2 tsp finely chopped ginger
1/2 tsp ground turmeric
15 curry leaves
1/4 -1/3 cup (60-80ml) lemon juice
700g cooked basmati rice (or other leftover rice)
Freshly grated coconut, to serve (optional)

Method

1.

Heat oil in a large non-stick frypan over medium-high heat. Add urad dal (if using), mustard seeds and chilli. Stir-fry for 2 minutes or until or until seeds start to pop. Add ginger, turmeric and curry leaves and cook for 40 seconds. Add lemon juice and season with salt flakes and freshly ground black pepper. Cook for 30 seconds, then add the rice. Stir-fry to heat through, being careful not to break up the grains too much. Taste and adjust lemon juice and seasoning. Stir in the coconut (if using), taste and serve.

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