Lemon rice & curd rice is a typical south Indian recipe. Easy, quick & very tasty recipe comes together in 20 mins, takes minimum preparation. There are few variations in preparing this recipe – like how few people prefer to use onion in the tadka/ tempering and few other use peanuts in the tadka. Similarly curd rice can also be prepared in many variations.
My version of lemon rice uses onion and curd rice has just cashews as a special element. I will be sharing the other variants soon on the blog so stay tuned!!
Lemon Rice & Curd Rice
Very easy and simple recipe which can be prepared in 10 mins if you have precooked rice !
Servings 2
Calories 500kcal
Ingredients
To cook rice
- 2 cups rice
- 4 cups water
For lemon Rice
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 onion chopped
- 4-5 curry leaves
- 3-4 green chilies split
- 1/4 tsp turmeric powder
- 1½ tsp salt
- 1/2 tsp sugar
- 2 tbsp lemon juice
- 2.5 cups cooked rice
- 1 tbsp coriander leaves
- 2 tbsp grated coconut
For Curd Rice
- 2 tsp ghee
- 5 cashews halved
- 1/2 tsp mustard seeds
- 2-3 curry leaves
- 1 green chili
- 1½ cups cooked rice
- 3/4 cup greek yogurt or regular yogurt/curd
- 1 cup milk
- 1 tsp salt
- 1/2 tsp sugar
Instructions
Method:
- Rinse & pressure cook rice in IP for 6 mins. Fluff up with fork.
- In a heavy bottom heat oil, mustard seeds, urad dal, chana dal and let it crackle. Further add chopped onion, curry leaves, green chilies, turmeric powder, salt and saute for 3-4 mins.
- Add sugar, lemon juice, cooked rice, grated coconut, coriander leaves and combine well.
- For curd rice mix remaining rice with curd, milk, salt, sugar and set aside.
- In a pan add ghee, roast cashews and add it to curd rice. To the remaining ghee ad mustard seeds, curry leaves, green chili, let it crackle and add it to curd rice and mix well.
Video
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