South Indian Lemon Rice — Swasthi's Recipes
The creator cooks lemon rice with peanuts, mustard seeds, curry leaves and turmeric. Follow FOOD's 600 g rice, 45 ml lemon juice and safe rice-handling guidance.
Official cooking video · Swasthi's Recipes · YOUTUBESouth Indian Peanut Turmeric Lemon Rice
Three servings of rice tempered with peanuts, curry leaves, mustard seeds and lemon.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Use 600 g freshly cooked rice, spread briefly to let steam escape. If using leftovers, only use rice refrigerated at 4°C or below; wash curry leaves and slice chili.
- 02
Heat 30 ml oil on medium and stir-fry 45 g raw peanuts for 4–6 minutes until golden and fully toasted.
- 03
Add 4 g mustard seeds. When popping, add 10 g curry leaves and 12 g chili for 30 seconds, then 2 g turmeric for 10 seconds without burning.
- 04
Add 600 g rice and 4 g salt; stir-fry 3–5 minutes until hot throughout. Turn off heat, fold in 45 ml lemon juice and divide among three bowls.
Helpful source links
Before you cook
Contains peanuts and mustard. Toast raw peanuts fully, and dry curry leaves before adding to hot oil to prevent splashes. If using leftover cooked rice, use only rice rapidly cooled within one hour and refrigerated at or below 4°C, used within 24 hours. Heat the finished rice thoroughly and reheat rice only once; refrigerate promptly.
Allergens: peanuts, mustard
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Dish-specific AI-generated illustration, not a photograph of food prepared in a real kitchen.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
