Lemon Rice

This humble dish has been a constant companion in South Indian homes, often finding its way into picnic baskets and packed lunches. Long before store-bought travel foods were a thing, lemon rice—still warm, wrapped in banana leaves or neatly tucked into steel containers—was the go-to. For me, it stirs up fond memories of road trips and picnics, where its tangy flavor and comforting aroma made every journey feel special

Healthy, easy to prepare in bulk, and lasting well in the tropical heat, it’s a dish that feels as timeless as the memories it carries for me.

Ingredients :

• 1 Tbsp - Juice of Lemon or Lime

• 2 cups - Cooked Basmati rice

• 1 Tbsp - Chopped garlic

• 1 Tbsp - Shallots(optional)

• 1 Tbsp - Roasted peanuts

• 1 Tbsp - Cashews (optional)

• 1 Tsp - Rasins (optional)

• 1 Tbsp - Chopped coriander leaves

• 1-2 Tbsp - Oil

• As needed - Salt

Spices :

(Shop at ASAspice for all your spices)

• 1 tsp - Mustard seeds

• 1tsp - Cumin seeds

• 1tsp - Fenugreek seeds

• 1tsp - Black pepper powder

• 1/4 tsp - Asafoetida

• 5-6 - Curry leaves (dry or fresh)

• 1 tsp - Turmeric powder

Preparation

1. Add mustard seeds, cumin, fenugreek, and cashews, allowing the mustard seeds to splutter.

2. Stir in the chopped garlic, shallots, curry leaves, peanuts, and raisins. Sauté for a couple of minutes until fragrant.

3. Turn off the heat, then add asafoetida, turmeric, and lemon juice, letting the residual heat release their flavors.

4. Gently fold in the cooked rice until well combined. Finish with a sprinkle of coriander and freshly ground pepper before serving.

5. Serve it Potato fry or Crisps