Kothimeera Nimmakaya Pulihora – South Indian Coriander Lemon Rice Recipe

Kothimeera Nimmakaya Pulihora or Coriander Lemon Rice Recipe – A simple and flavorful South Indian style rice dish made with fresh coriander leaves, lemons and spices.

Lemon Rice is a traditional, easy and commonly made tangy rice dish from South India. I have already posted a few lemon rice varieties such as Carrot Lemon Rice, Coconut Lemon Rice and Lemon Quinoa. I have given a twist to the authentic South Indian lemon rice recipe by adding fresh coriander leaves or cilantro. Anyone can make this rice easily in no time.

How to Make Lemon Coriander Rice Recipe with Step by Step Photos:

• Spread the cooked rice in a wide place and let it cool completely. You can also use leftover rice to make this recipe.
• Wash, chop and measure the coriander leaves and keep it aside.
• Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they are light brown color.

• Then add the cashews, slit green chillies and dry red chillies and fry until cashews are golden brown.
• Add asafoetida or hing and saute for a couple of seconds.

• Now add the chopped coriander leaves and turmeric powder and saute for 4 – 5 minutes or until it wilts.

• Cover the pan with a lid and let it cook over a low-medium flame for about 3-4 minutes.

• When it is cooked, add the jaggery and mix till it melts.

• Now switch off the flame and add the required lemon juice. Mix well.

• • Add cooked rice and required salt and mix everything until well combined.
  • Serve and enjoy.

Few More Indian Rice Recipes on the blog:

• Chintakaya Pulihora
• Pudina Rice
• Pepper Pulihora
• Green Chutney Pulao
• Aava Pettina Pulihora

How to Make Coriander Lemon Rice Recipe with Video:

South Indian Style Coriander Lemon Rice Recipe

Hari Chandana Ponnaluri

Kothimeera Nimmakaya Pulihora or Coriander Lemon Rice Recipe with step by step photos and video.  A simple and flavorful South Indian style rice dish made with fresh coriander leaves, lemons and spices.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main Course

Cuisine Indian, South Indian

Servings 2

Calories 645 kcal

Ingredients

  

1x2x3x

• ▢ 3 cups Cooked Rice
• ▢ 1.5 cups Coriander Leaves
• ▢ 4 tbsp Lemon Juice
• ▢ 1 tsp Jaggery
• ▢ 1 tsp Mustard Seeds
• ▢ 1 tsp Urad Dal
• ▢ 2 tsp Chana Dal
• ▢ 2 tbsp Peanuts
• ▢ 10 Cashewnuts
• ▢ ½ tsp Turmeric Powder
• ▢ ⅛ tsp Hing
• ▢ 2 Green Chilli
• ▢ 2 Dried Red Chilli
• ▢ 3 tbsp Oil
• ▢ Salt to taste

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Instructions

 

• Spread the cooked rice in a wide plate and keep it aside.
• Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they are light brown color.
• Then add the cashews, slit green chillies and dry red chillies and fry until cashews are golden brown.
  
• Add hing and saute for a couple of seconds.
• Now add the chopped coriander leaves and turmeric powder and saute for 4 - 5 minutes.
• Cover and cook for about 3 minutes.
• Add jaggery and mix till it melts.
• Turn off the flame and add lemon juice and give it a mix.
• Add cooked rice and salt and mix everything well combined.
• Serve.

Video

Nutrition

Calories: 645kcalCarbohydrates: 81gProtein: 12gFat: 30gSaturated Fat: 3gSodium: 163mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 840IUVitamin C: 20.2mgCalcium: 42mgIron: 2.2mg

Nutrition values are estimates only.

Tried this recipe?Mention @iamharichandana or tag #blendwithspices!