Lemon Rice with Coconut Chutney
Brighten up your mealtime with this zesty and flavorful Lemon Rice with Coconut Chutney, a classic South Indian delight that's as vibrant as it is delicious. Infused with the tangy freshness of lemon juice, aromatic curry leaves, crunchy roasted peanuts, and a hint of spice from green and red chilies, this easy-to-make rice dish is both comforting and refreshing. Paired with a creamy coconut chutney, blended with tamarind, ginger, and a touch of green chili heat, it’s the perfect harmony of bold flavors and textures. Ready in under 35 minutes, this recipe makes a quick and satisfying vegetarian meal or an ideal side dish for a larger Indian-inspired spread. Bursting with tropical flavors, this duo is a must-try for fans of vibrant, citrusy, and nutty dishes!
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 2 tablespoons Lemon juice
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 teaspoons Mustard seeds
- 10 leaves Curry leaves
- 2 pieces Green chilies, finely sliced
- 2 pieces Dry red chilies
- 1 tablespoons Chana dal (split chickpeas)
- 2 tablespoons Roasted peanuts
- 1 cups Fresh grated coconut
- 2 pieces Green chilies (for chutney)
- 0.5 teaspoons Ginger, chopped
- 0.5 teaspoons Tamarind pulp
- 0.5 teaspoons Salt (for chutney)
- 3 tablespoons Water
- 1 teaspoons Vegetable oil (for chutney tempering)
- 0.5 teaspoons Mustard seeds (for chutney tempering)
- 4 leaves Curry leaves (for chutney tempering)
Instructions
Start by cooking 2 cups of rice and let it cool to room temperature. Spread it out to avoid clumping.
In a small bowl, mix the lemon juice, turmeric powder, and 1 teaspoon of salt. Set aside.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add mustard seeds and let them crackle.
Add curry leaves, green chilies, dry red chilies, and chana dal. Fry for 1-2 minutes until aromatic and the dal turns golden.
Stir in the roasted peanuts and cook for another minute.
Lower the heat and add the turmeric-lemon juice mixture. Stir well.
Add the cooled cooked rice to the pan and gently mix until the rice is evenly coated with the lemon-turmeric mixture. Turn off the heat.
For the coconut chutney, blend fresh grated coconut, green chilies, ginger, tamarind pulp, salt, and water into a smooth paste. Adjust consistency with additional water if needed.
Heat 1 teaspoon of vegetable oil in a small pan for tempering. Add mustard seeds and curry leaves. Once they crackle, pour this tempering over the prepared coconut chutney.
Serve the lemon rice warm with a side of coconut chutney. Enjoy!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 21.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
