lemon capsicum rice

lemon capsicum riceThis is a super simple rice that makes a great lunch box recipe for the kids. A perfect recipe for working women to make on a busy day! The carrots and capsicum added to this recipe makes this rice colorful, nutritious, tasty making an otherwise plain lemon rice to this interesting yummy dish πŸ™‚


  • 1 cup cooked rice
  • 3/4 green capsicum chopped finely
  • 1 carrot grated
  • 1 large lemon or 1-2 medium sized lemon
  • 2-3 green chillies slit
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp urad dal
  • 1 1/2 tsp channa dal
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida
  • 1 sprig curry leaves
  • 1 tsp oil
  • few cashews sauteed in ghee for garnish
  • salt to taste


In a pan add oil. When hot add mustard seeds, cumin seeds, curry leaves, urad dal, channa dal, turmeric powder, asafoetida and slit green chillies.

When the mustard seeds crackle, add the finely chopped capsicum, grated carrot and a pinch of salt and saute the vegetables until they are almost cooked. It doesn’t take long.


Add the cooked rice, salt as required and and mix well.

Add juice from one large lemon or as required to the rice and mix well. You might have to adjust the salt and lemon juice at this stage according to your taste.

Serve hot topped with some cashews sauteed in ghee/oil. I serve this with potato chips usually πŸ™‚

lemon rice

This entry was posted in INDIAN MAIN DISHES, Recipes, RICE VARIETIES, SOUTH INDIAN and tagged , , , , , . Bookmark the permalink.

2 Responses to lemon capsicum rice

  1. Malar says:

    Looks perfect!!!


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