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 its way to different states/homes, it definitely had its 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 are 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
As always, I Looove when you try my recipes and send me pictures & feedback. You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:
- 2 Cups Cooked White Rice
- 1/2 Cup Roasted Peanuts
- 1/4 Cup Shredded Coconut
- 2 Medium Lemons - lime is fine too
- 5-6 Curry Leaves - optional
- 1 Tsp Mustard Seeds
- Pinch of Asafoetida - optional
- 1 Green Chili - chopped
- 3 Tbsp Oil - olive oil or any light vegetable oil
- Take the 2 lemons and juice it by hand or a juicer.
- In a wok or pan, heat 3 tbsp of oil.
- Add curry leaves, mustard seeds and cover the wok with lid (as both these ingredients splutter a lot).
- Remove the lid after 30 seconds, add peanuts, asafoetida, leon juice, salt, chili and stir fry for a minute.
- Now, add rice and mix everything lightly.
- Stir fry on medium heat for 2-3 minutes (till rice is evenly coated with all the spices).
- Turn of the heat and sprinkle the coconut flakes.
- Serve Hot or Cold as per taste.
Amount Per ServingCalories 1181 Total Fat 78g Saturated Fat 9g Sodium 67mg Carbohydrates 107g Protein 21g