Zesty Lemon Coconut Rice with Spicy Chutney
A cherished recipe passed down through generations in my Southern Indian family, this Zesty Lemon Coconut Rice is a delightful balance of bright lemon flavors and aromatic spices. The light, fluffy rice is enriched with the crunch of roasted peanuts and finished with a refreshing coconut chutney that is both smooth and spicy, perfect for a satisfying lunch or snack any time of the day. Ideal for those who appreciate a fusion of tangy and nutty flavors, this dish is not only easy to prepare but also a crowd-pleaser.
4
Servings
180
Calories
13
Ingredients
Ingredients
Long grain rice (basmati or other)
2 cups (Rinsed and drained)
Cooking oil (sunflower or preferred)
3 tablespoons (For tempering spices)
Roasted peanuts
1/2 cup (Optional, roughly chopped)
Mustard seeds
1/2 teaspoon (For tempering)
Cayenne powder
1 pinch (For spice)
Turmeric powder
1 pinch (For color and flavor)
Coconut meat
1 medium coconut (Scraped finely)
Fresh hot green peppers
2 (Sliced, adjust based on spice preference)
Fresh ginger
1 piece (about 1 inch) (Peeled and chopped)
Cooking oil
2 teaspoons (For tempering chutney)
Mustard seeds
1 teaspoon (For tempering chutney)
Lemon juice
Juice of 2 lemons (To taste)
Salt
To taste (For seasoning)
Instructions
1
Begin by cooking the rinsed rice in salted water according to package instructions until tender. Once cooked, fluff the rice and let it cool completely to ensure the grains remain separate.
2
In a large wok, heat 3 tablespoons of oil over medium heat. Once hot, add 1/2 teaspoon of mustard seeds and reduce the heat slightly.
3
Wait for the mustard seeds to splutter, then add the roasted peanuts, turmeric powder, and cayenne powder, stirring to mix well. Remove the wok from heat promptly.
4
Gently fold the cooled rice into the seasoned peanut mixture until thoroughly combined, taking care not to break the rice grains.
5
Squeeze the juice of 2 lemons over the rice, adjusting the quantity based on your preference for sourness, and carefully fold it in.
6
For the coconut chutney, place the scraped coconut, chopped green peppers, and fresh ginger into a blender. Add enough water to form a smooth paste, blending until well combined.
7
In a small wok, heat 2 teaspoons of oil and add 1 teaspoon of mustard seeds. Allow them to splutter before pouring this tempering over the coconut chutney.
8
Season the chutney with salt to taste and mix well.
9
Serve the zesty lemon rice alongside the spicy coconut chutney, along with optional sides like mint chutney, tomato ketchup, and crispy potato chips.
Nutrition Information
5.5g
Fat
30g
Carbs
4g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Coconut Rice with Spicy Chutney?
It is a traditional Southern Indian family recipe featuring fluffy rice flavored with lemon and aromatic spices, served with a fresh, spicy coconut-based chutney.
What type of rice should I use?
Long grain rice like Basmati is recommended for its light and fluffy texture, though other long-grain varieties can be used.
Is this recipe suitable for vegetarians?
Yes, this Zesty Lemon Coconut Rice is a completely vegetarian dish.
How many calories are in a serving?
Each serving contains approximately 180 calories.
What are the primary spices used in the rice?
The rice is seasoned with mustard seeds, turmeric powder for color and flavor, and a pinch of cayenne powder for a hint of heat.
How do I prepare the coconut for the chutney?
You should use one medium coconut and scrape the meat finely before blending it with other ingredients.
What makes the rice yellow?
The vibrant yellow color of the rice comes from the addition of turmeric powder during the tempering process.
Can I adjust the sourness of the dish?
Yes, you can adjust the amount of lemon juice used based on your personal preference for tanginess.
How do I ensure the rice grains stay separate?
It is important to let the cooked rice cool completely before folding it into the spice mixture to prevent the grains from breaking or becoming mushy.
What is the purpose of peanuts in this recipe?
Roasted peanuts add a delightful crunch and a nutty flavor that complements the tangy lemon and aromatic spices.
How do I make the spicy coconut chutney?
Blend finely scraped coconut, chopped green peppers, and fresh ginger with enough water to form a smooth paste, then finish with a tempered mustard seed oil.
What is tempering in this context?
Tempering involves heating oil and adding spices like mustard seeds until they splutter to release their essential oils and flavors before adding them to the dish.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What are the nutritional facts for fat and carbohydrates?
One serving contains 5.5g of fat and 30g of carbohydrates.
Is there any protein in this dish?
Yes, each serving provides 4g of protein.
What kind of oil should I use for tempering?
Sunflower oil is suggested, but you can use any cooking oil of your preference.
How much ginger is needed for the chutney?
You will need a 1-inch piece of fresh ginger, peeled and chopped.
Can I make the chutney less spicy?
Yes, you can adjust the number of green peppers used in the chutney to suit your spice tolerance.
What are common side dishes to serve with this?
It pairs well with mint chutney, tomato ketchup, and crispy potato chips.
Is there any fiber in this meal?
Yes, the dish contains approximately 2.5g of fiber per serving.
Do I need to rinse the rice?
Yes, the recipe specifies using rinsed and drained rice to ensure the best texture.
What should I do if the mustard seeds don't splutter?
The oil must be hot enough before adding the seeds; if they don't splutter, the flavor will not be fully released.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best 'zesty' flavor, though bottled can be used in a pinch.
What is the total ingredient count?
The recipe uses 13 distinct ingredients including the components for both the rice and the chutney.
How long does it take to prepare the chutney tempering?
It only takes a few minutes to heat the oil and splutter the mustard seeds before pouring it over the chutney.
Is this dish traditionally served hot or cold?
While the rice is often cooled to mix, it is typically served as a satisfying lunch or snack at room temperature or slightly warm.
Can I skip the cayenne powder?
Yes, if you prefer a very mild dish, you can omit the cayenne powder.
What texture should the chutney have?
The chutney should be a smooth paste, achieved by blending the ingredients with a little water.
Are the peanuts mandatory?
No, the peanuts are optional but highly recommended for the authentic crunch found in Southern Indian lemon rice.
How do I season the final dish?
Both the rice and the chutney should be seasoned with salt to taste during the final preparation steps.