Milk Street Community

South Indian Lemon Rice

Name: South Indian Lemon Rice
Cook time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 3 tablespoons coconut oil, preferably unrefined; ½ cup roasted peanuts, chopped; 2-3 árbol chilies, broken in half; 2 teaspoons black or brown mustard seeds; 8 curry leaves (see headnote) or 2 medium garlic cloves, minced; 1 medium yellow onion, chopped; ½ teaspoon ground turmeric; Kosher salt and ground black pepper; 4 cups cooked long-grain white rice, preferably basmati; 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice; ½ cup lightly packed fresh cilantro

4 Servings

30 minutes

Free

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Milk Street Facebook Community member Krittika Govil of Somerville, Massachusetts, uses leftover cooked rice to make this citrusy, golden-hued dish. Her version is flavored with urad dal (split black lentils), which commonly are used as a spice or seasoning in Indian cooking, but we think the rice is excellent even without it. She also uses curry leaves. The leaves, unrelated to curry powder, bear a slight resemblance to fresh bay, but their pungent flavor and aroma are unique, with hints of citrus, spice and even toasted allium. They’re sold fresh or frozen in Indian grocery stores. If not available, use 2 garlic cloves, minced, instead; the rice will have a slightly different taste profile but will still be delicious.

4

Servings

Tip

Don’t add the onion until the peanuts and spices are richly fragrant and sizzling in the coconut oil. Blooming the aromatics this way is called “tempering,” a step that deepens their flavors and fragrance while also creating an infused fat that distributes flavor throughout the dish.

30 minutes

3 tablespoons coconut oil, preferably unrefined

½ cup roasted peanuts, chopped

2-3 árbol chilies, broken in half

2 teaspoons black or brown mustard seeds

8 curry leaves (see headnote) or 2 medium garlic cloves, minced

1 medium yellow onion, chopped

½ teaspoon ground turmeric

Kosher salt and ground black pepper

4 cups cooked long-grain white rice, preferably basmati

1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice

½ cup lightly packed fresh cilantro

Ingredients

3

tablespoons coconut oil, preferably unrefined
½

cup roasted peanuts, chopped
2-3

árbol chilies, broken in half
2

teaspoons black or brown mustard seeds
8

curry leaves (see headnote) or 2 medium garlic cloves, minced
1

medium yellow onion, chopped
½

teaspoon ground turmeric
Kosher salt and ground black pepper
4

cups cooked long-grain white rice, preferably basmati
1

teaspoon grated lemon zest, plus 2 tablespoons lemon juice
½

cup lightly packed fresh cilantro

Directions

01

In a large saucepan over medium-high, melt the coconut oil. Add the peanuts, chilies, mustard seeds and curry leaves (or garlic). Cook, stirring often, until fragrant and sizzling, 1 to 1½ minutes. Add the onion, turmeric and ½ teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, about 5 minutes.
02

Stir in the rice, ½ teaspoon salt and ⅓ cup water, then reduce to medium and cook, stirring occasionally, just until heated through, about 3 minutes. Off heat, stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving dish and top with the cilantro and the lemon zest.