Lemon Pulihora Recipe Ingredients And Easy Step-By-Step Process

Lemon Pulihora Recipe Ingredients are the heart of this zesty South Indian rice dish that brings tang, texture, and tradition to your table. Also known as Lemon Rice or Nimmakaya Pulihora, this beloved staple is especially popular in Andhra Pradesh, Karnataka, and Tamil Nadu, where it’s often served during festivals, lunch boxes, or as a quick satisfying meal that everyone loves. According to Wikipedia, Pulihora refers to “tangy” rice preparations made with souring agents like lemon, tamarind, or kokum in South India.

📋 Recipe Card

🥣 Lemon Pulihora Recipe Ingredients (With Exact Quantities)

• 2 cups cooked rice (long-grain or basmati), cooled to room temp
• 2 tablespoons vegetable oil or sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal (split Bengal gram)
• 1 teaspoon urad dal (split black gram)
• 10–12 curry leaves
• 2–3 dry red chilies, broken (or 1 green chili, slit)
• 1/4 teaspoon turmeric powder
• 1/3 cup roasted peanuts
• Juice of 2 medium lemons (~3 tablespoons)*
• Salt to taste
• Optional: 1 tablespoon roasted sesame seeds or grated coconut

*Lemon quantities vary with size and personal taste; add more or less to sharpen or mellow the tang.

🍳 Step-By-Step Instructions

1. Prepare Rice (If Not Pre-Cooked)

Wash 1 cup uncooked rice and cook with 2 cups water in a pot or rice cooker for 15 minutes until grains are separate and fluffy. Spread on a plate to cool completely — this prevents the rice from getting mushy when mixed with tempering. Understanding Lemon Pulihora Recipe Ingredients is essential.

2. Heat Oil And Temper Spices (5 mins)

Heat 2 tablespoons oil on medium heat in a wide pan. Add 1 teaspoon mustard seeds. Once they crackle (about 30 seconds), add 1 tsp chana dal and 1 tsp urad dal. Fry until they turn light golden — about 1 minute.

Next add 10–12 curry leaves and 2–3 broken dry red chilies. Stir quickly (about 1 minute). The aroma of curry leaves will fill the kitchen — that’s when you know the base is ready.

3. Add Turmeric & Peanuts (2 mins)

Add 1/4 teaspoon turmeric powder for vibrant colour. Stir in 1/3 cup roasted peanuts. Fry gently for another 1–2 minutes until peanuts become crisp. This relates to Lemon Pulihora Recipe Ingredients.

4. Mix Rice And Lemon Juice (8 mins)

Reduce heat to low. Add the cooked, cooled rice into the pan in spoonfuls. Sprinkle salt to taste. Gently fold every grain with the tempering. Drizzle juice of 2 lemons (~3 tablespoons) evenly over the rice. Toss gently so the lemon flavour is absorbed by every grain without breaking them.

Cook on low for 3–4 minutes so the flavours marry well, then turn off the heat.

🔪 Pro Tips From My Kitchen Experience

• Use room-temperature rice: Hot rice will steam and clump — cool grains stay separate and absorb more flavour.
• Adjust lemon to taste: I once added too much lemon and the dish became bitter. Start with less, then add more gradually.
• Dry roast peanuts: Make them extra crisp on a separate pan. Crunch adds texture that elevates the dish.
• Oil choice matters: Sesame oil gives a deeper South Indian flavour, but neutral oil is perfect if you prefer milder taste.

🍽️ Serving Suggestions

Lemon Pulihora makes a perfect standalone meal. Pair with curd or yogurt to balance the tang. Simple papad or vegetable pickle adds delightful crunch and heat. Learn more about Lemon Pulihora Recipe Ingredients.

🧠 Chef’s Notes: Substitutions & Storage

• Gluten-Free: Naturally gluten-free as long as oil and spices are pure.
• Nut-Free Option: Skip peanuts and add roasted pumpkin seeds instead.
• Low-Oil Version: Use 1 tablespoon oil and roast spices dry first.
• Storage: Refrigerate in an airtight container for up to 2 days. Reheat on stovetop with a splash of water to fluff grains.
• Make-Ahead Tip: Cook rice and tempering separately in advance, then assemble when ready to serve.

🍏 Nutrition Information Per Serving

Nutrition values based on a typical Lemon Rice profile per serving.

🍋 Why This Dish Is A Favourite

When I visited South India, I was struck by how every household’s Lemon Pulihora had a distinct personality — some added a hint of ginger, others roasted mustard seeds until smoky, but all shared the same balance of tang and texture. The bright lemon and toasted peanuts create a comforting yet lively dish.

📚 More On Lemon Pulihora

To understand Pulihora’s regional importance and traditional roots, check out this Wikipedia entry on Pulihora, which explores its variations across South India.

In contrast, i personally recommend trying this on festival mornings or for an easy lunch box option — it stays tasty even when cooled, and that’s why many mothers in Andhra pack it for kids’ tiffins.

🙋 Frequently Asked Questions

Can I use leftover rice?

Yes! Leftover rice works best since it’s already cooled and separate. Just fluff before tempering.

Is Lemon Pulihora spicy?

Mildly — you control the heat with chilies. Green chilies give fresh heat, dry red chilies give mild warmth.

Can I make this vegan?

Absolutely — Lemon Pulihora is naturally vegan and vegetarian.