Healthy and Quick Vegan Indian Lemon Rice : Famous Indian rice recipe for it’s simple, tangy and distinctive taste. I’ve added some extra peanuts and coconut flakes to give this a delicious twist. Can be served as is or along with your favorite side of choice (from curry’s to a salad).
This ‘Healthy and Quick Vegan Indian Lemon Rice‘ is such a treat to the eyes and our tummy. The bright yellow color and tangy taste are sure to perk you up and if this is the first time you’re hearing about ‘Lemon Rice‘ then you’re definitely in for a delicious treat. It’s a very popular rice recipe from the Southern part of India and can be found in many restaurants in India or Internationally. As the recipe made it’s way to different states/homes, it definitely had it’s share of tweaks or changes. So you might find many versions of it from an absolute traditional one to a fairly modern twist. The original recipe does call for making it in ‘desi ghee’ but always make mine with peanut oil or olive oil as well but please do feel free to swap oil with ghee as per your choice.After all the long weekend food treats or I can say hogging, we seriously needed a simple recipe to calm the hungry tummy but also healthy and light. This definitely, checked all those options for us and had a bonus point for the GORGEOUS Color ! I mean just look at this ‘Healthy and Quick Vegan Indian Lemon Rice’ – it just look’s so bright, happy and fresh. Okay, so once you’ve made it, you can eat it as is or serve it with a side of veggie / dip or even salad. I sometimes love noshing on it with a cucumber+tomato salad for that extra crunch but mostly eat it as is. It also makes a great packed meal or snack as it tastes equally good if eaten cold. Before, I leave, here’s some Quick Tips:
1. This dish is actually made using leftover cooked rice.
2. You can use any kind of rice but the original recipe calls for a thick short grain rice.
3. The recipe calls for ‘Curry Leaves’ which is quite essential in many southern recipes, you
can skip it if unavailable. Just add fresh coriander/cilantro.
4. You can make it less or tangier/spicy as per taste.
5. It can be stored in an air-tight container for 3 days in the fridge.
As always, I hope you get to try this recipe soon and do let me know 🙂
Until Next Time ~ XoXo