South Indian Lemon Rice with Peanuts & Chilies
Fragrant, tangy lemon rice with roasted peanuts, crispy chilies, and fresh green mango — a South Indian classic that's ready in under 20 minutes. Bright, nutty, and perfectly balanced.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 2 cups cooked basmati rice, cooled
- 1 whole lemon, juiced
- ½ cup raw unsalted peanuts
- 3 whole dried red chilies
- ¼ tsp turmeric powder
- ½ whole raw green mango, julienned
- 2 tbsp neutral oil
- 1 pinch salt to taste
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add dried chilies and peanuts, toast 2 minutes until fragrant and peanuts deepen slightly.
- 3
Stir in turmeric, then add cooled rice, breaking up clumps with a spoon.
- 4
Toss constantly for 3 minutes until rice is heated through and edges start to crisp.
- 5
Remove from heat, squeeze lemon juice over rice, and fold in green mango with salt.
- 6
Serve immediately while peanuts are still crispy.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
