Lemon Rice is a traditional South Indian dish that can be ready under 10 minutes, if the rice used for the base is already cooked. I tend to make my lemon rice with leftover brown Basmati rice on a busy week night. For an even lazier version, use roasted peanuts that can directly added to the rice as garnishing. I tend to do this as half of my family doesn’t like eating peanuts with their food but, the other half loves peanuts in all its glorious forms! In a cinch by all means use, lime juice as the taste is remarkably similar. I’ve used some apple cider vinegar for its sour goodness and health benefits, replaceable with an equal quantity of lemon juice.
(Vegan & Gluten-free. Omit peanuts for nut-free version. Substitute with roasted Pepitas or, Sunflower Seeds.)
Cooked Rice – 2 cups
Coconut Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Turmeric Powder – 1 teaspoon
Curry Leaves, torn up roughly – 6 to 8
Green Chillies, minced – 2 teaspoons
Roasted Peanuts – 1 to 2 tablespoons, optional
Desiccated Coconut Flakes – 2 tablespoons, for garnishing
Lemon Juice – 1/4 cup
Apple Cider Vinegar – 2 tablespoons
Salt, to taste
Heat the coconut oil in a wok or deep pan.
Add the mustard seeds and cook until they pop.
Mix in the turmeric, curry leaves and green chillies.
Toss in the rice and coat in the above mixture. Season with salt.
Mix in the apple cider vinegar and cook for a couple of minutes to let the flavours merge.
Take off the heat and add the lemon juice. Mix well.
Garnish with roasted nuts if using and coconut flakes.
Serve warm with coconut yogurt and some fresh salad.
Happy cooking 😊