How To Make Lemon Rice Recipe
An Outlook On Lemon Rice Recipe
Lemon rice recipe otherwise called as elumichai sadham in Tamil language, is basically an authentic rice-based dish from the South Indian cuisine.
Lemon rice recipe is a kind of variety rice made of raw rice and lemon juice seasoned with chana dhal, mustard seeds, curry leaves and ginger.
Lemon rice recipe is a popular dish from India, which is otherwise called as `chithrannam`, and well known in the states of Karnataka, Andhra Pradesh and Tamil Nadu. Lemon rice recipe can be made in quite a number of varieties using different ingredients like unripe mango, carrot, roasted peanuts and cashews.
This simple colourful rice is prepared during festivals like navarathri, chitra pournami, aadi velli and kaanum pongal days in Tamil Nadu as prasadham (offerings) to GOD. Lemon rice is the most preferred dish for the lunchbox and packed for travel too. Its sour and spicy combination tantalizes our taste buds and it is extraordinary when taken with potato fry, yam fry, colocassia fry and papad.
You can find lemon rice being sold up popularly in trains, school, office and college canteens with a pickle. In rituals like weddings and valaikappu (baby shower) you find it mandatory to prepare this dish as one of the variety rice in South India. The tangy taste of lemon when mixed up with spicy green chilies make the rice all the more delectable that too when the rice is taken a few hours after preparation
Ingredients Required To Make Lemon Rice
How To Make Lemon Rice Recipe
Wash and soak the par boiled rice for half an hour.
After a while, drain the water and transfer the rice to a small wok and add two cups of fresh water to it and close it with a lid.
Cook it in medium flame for 10-12 minutes approximately and when the rice is cooked up completely, drain the `kanji` (rice water) from it and turn off the stove
Transfer the rice to a plate and spread it evenly.
Let it cool for some time.
Place a skillet in the stove and keep it in medium flame.
When it is heated add one or two teaspoons of groundnut oil in it.
After few seconds, tip in a teaspoon of mustard seeds to it and when it splutters, lower the flame and drop two slit green chillies to it.
Now, scatter the measured quantities of chana dhal and urad dhal to it and fry till golden brown
Similarly, tip in the grated ginger to it and drop the cashews and roasted peanuts into the skillet and roast well.
Here you add the curry leaves and let it sizzle
At this stage, add a pinch of asafoetida ,half a teaspoon of turmeric and the required salt to it.
At last, squeeze a lemon to the roasted ingredients, stir well and switch off the stove
Now transfer the tempered ingredients to the rice and stir gently.
Let it get mixed up evenly and finally garnish with some finely chopped coriander leaves and keep it aside.
Let the mixture get absorbed well by the rice for some time
After a while, serve this tangy treat with potato fry, kothamalli thuvyal and appalam.
Spruce it up with crunchy potato or banana chips and serve for kids.
Some Tips To Follow To Make Lemon Rice Recipe :
- Lemon rice recipe come out extremely well in raw rice, par boiled rice, basmathi rice jeeraga sambha You can choose any one of these varieties to make this recipe.
- If you cook the rice in pressure cooker, just cook it for three whistles.
- Do not mix it as soon as you take it out from the pressure cooker or when it is too hot.
- Let it cool for a while before mixing so that the rice is non-sticky.
- Like roasted peanuts you can also add roasted cashews and chickpeas for added crunchiness to the lemon rice recipe.
- Prepare the dish a few hours before serving, as the essence of lemon and green chilies will get absorbed well by the rice.
- When you prepare it for kids’ lunchboxes, you can add grated vegetables like cabbage, beans, carrot and fresh peas garnished with some nuts to the lemon rice recipe.
- Lemon Rice recipe has been relished as one of the best suited dish for travel since decades in India and therefore you can prepare this quick fix recipe if you plan for a travel and you can pep up the dish with any crisp you want.
Ingredients
Directions
Wash and soak the par boiled rice for half an hour.
After a while, drain the water and transfer the rice to a small wok and add two cups of fresh water to it and close it with a lid.
Cook it in medium flame for 10-12 minutes approximately and when the rice is cooked up completely, drain the `kanji` (rice water) from it and turn off the stove
Transfer the rice to a plate and spread it evenly.
Let it cool for some time.
Place a skillet in the stove and keep it in medium flame.
When it is heated add one or two teaspoons of groundnut oil in it.
After few seconds, tip in a teaspoon of mustard seeds to it and when it splutters, lower the flame and drop two slit green chillies to it.
Now, scatter the measured quantities of chana dhal and urad dhal to it and fry till golden brown
Similarly, tip in the grated ginger to it and drop the cashews and roasted peanuts into the skillet and roast well.
Here you add the curry leaves and let it sizzle
At this stage, add a pinch of asafoetida ,half a teaspoon of turmeric and the required salt to it.
At last, squeeze a lemon to the roasted ingredients, stir well and switch off the stove
Now transfer the tempered ingredients to the rice and stir gently.
Let it get mixed up evenly and finally garnish with some finely chopped coriander leaves and keep it aside.
Let the mixture get absorbed well by the rice for some time
After a while, serve this tangy treat with potato fry, kothamalli thuvyal and appalam.
Spruce it up with crunchy potato or banana chips and serve for kids.
