Evening · No onion or garlic
Lemon Coconut Rice
Fluffy cooked rice tossed in a mustard seed, split chickpeas and curry leaf tempering with turmeric, fresh lemon juice and toasted coconut.
- Prep 10 min
- Cook 10 min
- Total 20 min
- Makes 4 servings
Photo: Lemon Rice - Perfect use of Left over rice by Zeel Patel, CC BY-SA 4.0, via Wikimedia Commons. Cropped and resized.
Lemon rice, chitranna in Karnataka, is one of the best things you can do with leftover rice. Cold, day-old grains are tossed in a sizzling tempering of mustard seeds, lentils, peanuts and curry leaves, colored with turmeric and brightened with lots of fresh lemon. Our version adds toasted coconut for a little sweetness and texture.
It takes about ten minutes and is good warm or at room temperature, which makes it a favorite for packed lunches, picnics and quiet evenings. Use a long-grain rice such as sona masoori or basmati, cooked a little firm.
The recipe
Ingredients
Rice
Coconut
Method
- Spread the cooked rice on a plate and gently break up any clumps with your fingers. Sprinkle the salt over it.
- Toast the coconut in a dry pan over medium-low heat, stirring, until golden, about 2 minutes. Transfer to a bowl.
- Heat the oil in a large skillet or wok over medium heat. Add the mustard seeds; when they pop, add the split chickpeas, split black lentils (urad dal) and peanuts.
- Stir constantly for 1 to 2 minutes, until the dals are golden and the peanuts are lightly browned.
- Add the red chiles, curry leaves and ginger and stir for 20 seconds, then add the turmeric and asafoetida and turn off the heat.
- Add the rice and toss gently but thoroughly until every grain is yellow. Return to low heat for 1 to 2 minutes to warm through.
- Turn off the heat, drizzle in the lemon juice, and fold in the toasted coconut and cilantro. Taste for salt and lemon; let it rest 5 minutes before serving so the flavors settle.
Kitchen notes
- Freshly cooked rice turns mushy when tossed; spread it out to cool and dry for at least 30 minutes first.
- Always add lemon juice off the heat; cooked lemon juice can turn bitter.
- Cashews can replace the peanuts.
Storing and reheating
Keeps in the fridge for up to 2 days. Eat at room temperature or warm gently in a covered pan with a sprinkle of water.
To serve alongside
Pumpkin Coconut Curry, Cabbage Coconut Stir-Fry or a bowl of yogurt.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
