How to make Lemon Rice - Traditional lemon rice in a different avatar.

This recipe is contributed by Member sarika luthra.

Main Ingredients : Lemons (नींबु), Boiled Rice (उबले हुए चावल)

Cuisine : Karnataka

Course : Rice

Lemon Rice Recipe Card

Lemon Rice

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Lemon Rice Recipe

  • Lemons 1 cup

  • Boiled Rice 2 tablespoons

  • Fennel seeds (saunf) 1/2 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Ginger finely chopped 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Peanuts roasted 2 tablespoons

  • Curry leaves 3 sprigs

  • Potato finely chopped 1 small

  • Black gram split (urad dal dhuli) 2 teaspoons

  • Moong dal 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Green chilli finely chopped 1

  • Salt to taste

  • Oil 2 teaspoons


Step 1

Heat the oil in a kadai. Add fennel seeds, cumin seeds, ginger, mustard seeds , peanuts, curry leaves.

Step 2

When they begin to crackle then add potato and cover it for 2 minutes on medium flame till the potato becomes soft.

Step 3

Add urad dal, moong dal, red chilli powder, coriander leaves, turmeric powder, green chillies, salt and saute for two minutes.

Step 4

Add the boiled rice. Mix it well. Put the lemon juice over it and lastly garnish with coriander leaves and mint leaves. Serve hot with raita.