South Indian Lemon Rice


Preparation time: 2 minutes           

Serves: 4            

Cooking time: 10 minutes

  • 1 cup pearl pishori rice
  • 3 tbsp lemon juice
  • ¼ tsp ground turmeric, ½ tsp sugar, 1 ½ tsp salt or to taste
  • Tempering
  • 3 tbsp oil
  • 1 tsp mustard seeds (sarson)
  • 1 tbsp yellow split peas (chane ki dal)
  • 3 dry, red chillies – broken into pieces, a few curry leaves


Clean and wash pearl pishori rice. Boil 5-6 cups water in a large pan. Add pearl pishori rice. Boil till done. Strain the pearl pishori rice. Keep aside. Cool for ½ hour by spreading on a tray. Separate the pearl pishori rice grains with a fork.

Mix lemon juice, turmeric, salt and sugar together. Keep aside.

Heat oil in a large wok. Reduce heat. Add mustard seeds, split peas and red chillies. Cook on very low heat till split peas turn brown. Add curry leaves.

Add the lemon juice mixture & a ¼ cup water. Cover and simmer on low heat till split peas turn soft and the water dries.

Run a fork through the boiled pearl pishori rice to separate the rice grains and add to the lemon juice mixture in the wok. Stir gently to mix well. Serve.