South Indian Lemon Rice Prepared with India Madras Infused Olive Oil Blend

South Indian lemon rice is one of those dishes that feels instantly satisfying: warm rice, toasted peanuts, fragrant curry leaves, mustard seeds, turmeric, and a bright squeeze of lemon all come together in a lively, golden bowl. India Madras Infused Olive Oil Blend folds coriander, turmeric, cumin, fenugreek, garlic, ginger, and warming peppers into the base, so every bite carries layered savory spice without weighing the dish down. It’s the kind of recipe that works for a quick lunch, a relaxed dinner, or an easy potluck table when you want something simple that still feels special.

Garden Infuzions

South Indian Lemon Rice Prepared with India Madras Infused Olive Oil Blend

Bright, savory, and gently spiced, this South Indian lemon rice brings together fluffy rice, mustard seeds, curry leaves, peanuts, and fresh lemon for an easy, flavor-packed side or light meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Side Dish

Cuisine: Indian, South Indian, Vegetarian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups cooked white rice cooled
• 2 tablespoons India Madras Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1/4 cup roasted peanuts
• 8 to 10 fresh curry leaves
• 2 dried red chiles
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon asafoetida
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh cilantro
• 1 small green chile thinly sliced, optional

Equipment

• 1 Large skillet Wide enough to toss the rice evenly
• 1 Wooden spoon or spatula For folding the rice without breaking grains
• 1 set Measuring cups For rice and lemon juice
• 1 set Measuring spoons For spices and oil
• 1 Citrus Juicer Optional, for fresh lemon juice

Method

 

Instructions

1. Heat the rice if needed and spread it on a plate so the grains stay separate while you build the seasoning base.
2. Warm the India Madras Infused Olive Oil Blend and neutral oil in a wide skillet over medium heat.
3. Add the mustard seeds and cover the skillet until they stop popping.
4. Stir in the urad dal and cook until it turns pale golden.
5. Add the peanuts, curry leaves, and dried red chiles, then cook for about 30 seconds until fragrant.
6. Sprinkle in the turmeric, salt, and asafoetida, then stir quickly so the spices bloom in the oil.
7. Add the rice and toss gently until every grain is evenly coated and lightly golden.
8. Turn off the heat, drizzle in the lemon juice, and fold in the cilantro and green chile, if using.
9. Taste and adjust with a little more salt or lemon, then serve warm.

Notes

This recipe leans on the blend for its savory-spiced backbone, so use the full amount for the best flavor. Cooled rice gives the cleanest texture, but freshly cooked rice can work if it has been spread out and allowed to steam off for a few minutes. Keep the lemon juice bright by adding it at the end.

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Recipe Tips

Use cooled rice if you can; it keeps the grains separate and gives the lemon rice a lighter texture. Warm the oil with the mustard seeds, urad dal, curry leaves, and peanuts just until the peanuts turn golden and the dal deepens in color. Add the lemon juice off the heat so the flavor stays bright.

Serving Suggestions

Serve this lemon rice with cucumber raita, plain yogurt, roasted vegetables, or a simple tomato salad. It also works nicely alongside grilled fish, spiced chickpeas, or a tray of sautéed greens for a full meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet with a splash of water or a little extra olive oil to loosen the grains before serving.

Variations

Add cooked peas, diced carrots, or roasted cashews for extra texture. For more heat, include a little fresh green chile with the aromatics. If you like a softer citrus note, add a bit of lime along with the lemon.

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