Karnataka Lemon Rice, known locally as ‘Nimmakayi Sadya’, is a staple in South Indian households, especially during festivals, picnics, and as an offering in temples. Its tangy flavor comes from fresh lemon, making it a refreshing dish for hot climates and a convenient way to use leftover rice.

In Karnataka the rice is often tempered with urad dal, mustard seeds, and a hint of turmeric, while in neighboring Tamil Nadu the same dish may include peanuts, curry leaves, and a splash of tamarind. Kerala’s version sometimes adds coconut flakes for extra richness.

It is typically served at room temperature on a banana leaf, accompanied by plain yogurt (curd), a small portion of pickle, and sometimes a side of fried papad. It is a common dish for lunch boxes (tiffin) and temple prasadam.

Lemon rice is popular during Sankranti, Ugadi, and village fairs, as well as for everyday meals because it stores well. It is also a go‑to dish for road trips and picnics because it stays fresh without refrigeration for a few hours.

The unique combination of lightly fried urad dal, mustard seed tempering, and fresh lemon juice gives Karnataka Lemon Rice a bright, nutty, and slightly spicy profile that differs from the more coconut‑heavy versions found elsewhere in South India.

Authentic ingredients include mustard seeds, urad dal, turmeric, red chili powder, long‑grain rice, fresh lemon juice, and coriander. Substitutes can be chana dal for urad, cumin seeds for mustard, lime juice for lemon, and any white rice if basmati is unavailable.

It pairs beautifully with coconut chutney, plain curd, mango pickle, spicy potato fry (Aloo Fry), and a side of sautéed greens like beetroot thoran. A simple rasam or sambar also complements the tangy rice.

Common errors include over‑frying the urad dal (it becomes bitter), using too much water for the rice (resulting in mushy rice), and adding lemon juice while the rice is still hot (which can make it soggy). Follow the critical steps for tempering and cooling before seasoning.

The rice is done when all water is absorbed, the grains are tender but still separate, and a small taste reveals a slight bite. After draining, let it rest for a few minutes until it reaches room temperature before mixing in lemon juice.

The YouTube channel Anukriti Cooking Recipes Hindi - Specials focuses on easy-to‑follow Hindi‑language recipes that showcase traditional Indian home cooking, especially regional specialties from North and South India, with step‑by‑step visual guidance.