Description
This vibrant Corn and Lemon Rice combines the tangy flavor of lemon with the sweetness of fresh corn kernels, creating a sunny, flavorful dish that’s perfect as a side or a light main course.
Ingredients
Units
Scale
- 1 cup boiled basmati rice
- Fresh kernels from 1 corn
- 6-8 curry leaves
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon mustard seeds
- 2 tablespoons unsalted peanuts, with or without the skin
- Juice from 1 lemon
- 1-2 green chilies, sliced
- 2 tablespoons vegetable oil
- Salt, to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat.
- Add 1 teaspoon of mustard seeds and cook until they begin to splutter.
- Add 6-8 curry leaves, 1/2 teaspoon grated ginger, 1-2 sliced green chilies, 2 tablespoons unsalted peanuts, and fresh kernels from 1 corn. Cook for about 3-4 minutes until the corn kernels begin to soften.
- Add 1 cup boiled basmati rice to the pan and mix well to combine all ingredients.
- Pour the juice from 1 lemon over the rice mixture and season with salt to taste. Stir well to ensure the lemon juice is evenly distributed.
- Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through and well-coated with the lemon juice.
- Remove from heat and serve warm as a side dish or enjoy on its own.
Notes
For added flavor, serve with a side of pickle. This dish pairs well with grilled fish or meats. You can add other vegetables of your choice for variation. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2 grams
- Sodium: 150 mg
- Fat: 7 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 0 mg