By Devi Poojari
January 8, 2026
The South Indian lemon rice recipe is a delicious and uncomplicated way of using up leftover rice while upgrading its flavours, to pair with a curry or condiment on the side. Enjoy making this in a large batch if needed, to enjoy as a packed lunch at work.
1 cup leftover cooked rice Juice of 1 lemon 1 teaspoon mustard seeds 7-8 curry leaves ½ teaspoon turmeric powder ¼ teaspoon asafoetida 1 tablespoon chana dal 1 small onion, sliced 2 green chillies, slit lengthwise 1 tablespoon vegetable oil Salt, to taste
Heat the oil in a skillet and fry the chana dal for a couple of minutes before tempering the asafoetida, mustard seeds, curry leaves and chillies.
Once they begin to splutter, add the sliced onion and sauté for 4 minutes before adding in the turmeric and enough salt to season the rice.
Toss in the rice and gently mix to ensure the grains do not break.
Turn off the flame before squeezing in the lemon juice and stirring briefly. Serve warm with an accompaniment of choice.