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    You are in: Home / Recipes / lemon rice with coconut chutney Recipe
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    lemon rice with coconut chutney

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    usha rao's Note:

    This is an old recipe from southern India and has been in my family for generations. It is light yet filling and very easy to prepare.

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    Units: US | Metric

    Lemon Rice

    Coconut Chutney

    • 1 medium coconut (just the scrapings)
    • 2 fresh hot green peppers (depending on how spicy)
    • 1 piece fresh ginger
    • 2 teaspoons cooking oil
    • 1 teaspoon mustard seeds


    1. 1
      Lemon Rice: Cook the rice with required amount of salt and cool.
    2. 2
      The grains should be separate.
    3. 3
      In a wok heat the oil.
    4. 4
      When hot, put in the mustard seeds and lower the heat.
    5. 5
      When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
    6. 6
      Take off the heat.
    7. 7
      Add the cooled rice.
    8. 8
      When cool, add the juice of two lemons.
    9. 9
      Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
    10. 10
      Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
    11. 11
      Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
    12. 12
      In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
    13. 13
      When the seeds splutter, take off heat and pour over coconut paste.
    14. 14
      Add salt to taste.
    15. 15
      Serve with the Lemon Rice.

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    Ratings & Reviews:

    • on May 31, 2001


      The lemon rice was indeed, very lemony. This was really a great rice dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2011


      I really like this and my son asks for this dish. I used to eat lemon rice in a Indian restaurant/grocery. I had trouble finding a recipe that looked like it was a match, but this was the one. I add a few curry leaves and some extra lemon juice and a little lemon zest too. To counteract the sourness of the extra lemon I added a little sugar. Served with Lemon Ginger Fish and it's a great match.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2001



    Nutritional Facts for lemon rice with coconut chutney

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 460.7
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 6.3 mg
    Total Carbohydrate 76.3 g
    Dietary Fiber 1.6 g
    Sugars 1.3 g
    Protein 7.2 g

    The following items or measurements are not included:


    fresh ginger

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