Turmeric Lemon Rice with Peas & Peanuts
South Indian–style lemon rice with turmeric, peas, and crushed peanuts — tangy, warm, and ready in under 20 minutes. Serve with fresh lemon wedges for brightness.
- Total time
- 18 min
- Servings
- 2
- Calories
- 340
- Protein
- 8g
freshsimpleindianvegetarianveganpeanutsfluffycrunchy
Ingredients
- 2 cups cooked white rice (day-old preferred, cooled)
- 1 whole (juiced, zest reserved) lemon
- ½ tsp turmeric powder
- ½ cup frozen peas
- ¼ cup roasted peanuts, crushed
- 8 whole curry leaves (fresh or dried)
- 1 whole green chili, minced (or jalapeño)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add curry leaves and green chili, stirring until fragrant, 30–45 seconds.
- 3
Add rice and turmeric powder, breaking up any clumps. Toss for 2–3 minutes until rice is warm and coated.
- 4
Stir in peas and lemon juice. Cook for 1 minute until peas are heated through.
- 5
Remove from heat. Fold in crushed peanuts and lemon zest.
- 6
Serve hot with fresh lemon wedges on the side.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon or rice paddle
- microplane or fine grater (for lemon zest)
- juicer or fork (for lemon)
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