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!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Start by cooking 2 cups of rice and let it cool to room temperature. Spread it out to avoid clumping.

Step 2

In a small bowl, mix the lemon juice, turmeric powder, and 1 teaspoon of salt. Set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add mustard seeds and let them crackle.

Step 4

Add curry leaves, green chilies, dry red chilies, and chana dal. Fry for 1-2 minutes until aromatic and the dal turns golden.

Step 5

Stir in the roasted peanuts and cook for another minute.

Step 6

Lower the heat and add the turmeric-lemon juice mixture. Stir well.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Serve the lemon rice warm with a side of coconut chutney. Enjoy!

Nutrition Facts

Serving size	(833.6g)

Amount per serving	% Daily Value*
Calories	1838.0

Total Fat 124.6g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 19.6g
Cholesterol 0mg	0%
Sodium 3526.5mg	0%
Total Carbohydrate 168.1g	0%
Dietary Fiber 30.2g	0%
Total Sugars 21.8g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 142.2mg	0%
Iron 13.2mg	0%
Potassium 1557.0mg	0%

*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.

Source of Calories

Fat: 58.8%

Protein: 6.0%

Carbs: 35.2%