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Indian Lemon Turmeric Rice – Vegan + Glutenfree Recipe: sauteed rice in coconut oil, turmeric, and lemon is delicious and packed with flavors. Added peanuts + coconut flakes for taste and texture. Makes for a perfect side dish or light lunch.
Indian Lemon Turmeric Rice is an extremely popular savory rice recipe from the Southern part of India. It is filled with flavors and the bright yellow color is just mesmerizing.In India, it’s popularly known as ‘Lemon Rice’ and has tons of variations to it and you can imagine the demand for it as it’s even available in our local Costco 🙂
It’s a side dish that’s made using cooked rice, where rice is sauteed in a mixture of oil/ghee, curry leaves, salt, chilies, peanuts, and Indian spices.
It can be served as it is for a light lunch, evening snack with tea/coffee or make a great office/school lunches too. It can be eaten hot or cold.
I usually love making a BIG Batch of these and store in fridge for 2-3 days. It is definitely one of my favorite desk lunch.
These ingredients are usually what gets used to making the dish however, many a time I’ve made this recipe without asafetida or curry leaves, and it tastes amazing!!
That is what contributes to the popularity of this dish that it can be tweaked here and there and remains delicious.
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 coconut oil or lighter olive oil/peanut oil as well but please do feel free to swap oil with ghee as per your choice.
This is a one-pot recipe and takes about 10-15 minutes at the max to prepare.
This version is using all the ingredients above, however, you can skip any of them as per non-availability (mustard seeds/curry leaves/ asafetida):
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.
1. This dish is actually made using leftover cooked rice.
2. You can use any kind of rice but the original recipe calls for thick short-grain white rice.
3. The recipe calls for ‘Curry Leaves’ which is quite essential in many southern dishes, you
can skip it if unavailable. Just add fresh coriander/cilantro.
4. You can make it less or more lemony/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
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How to Make Indian Lemon Turmeric Rice:
White Rice: you can use brown rice or any rice of choice.
Coconut Oil: you may use olive oil or any light vegetable oil too.