Lemon Rice | எலுமிச்சை சாதம்

Instructions
  • Wash and cook rice preferably basmati or sona masoori. Any leftover cooked rice is fine too for a quick meal. Spread the cooked rice on a wide bowl and let cool completely. Cut the lemon and squeeze the juice discarding the seeds.
  • Heat oil in the pan.
  • Splutter mustard seeds, chana dal, split black gram and peanuts. Fry until it turns lightly golden.
  • Add curry leaves, dry red chili, asafoetida, turmeric powder and salt.
  • Now add the lemon juice and turn off the heat.
  • Add cooked rice and mix until combined well. Using your hand or with wide slotted spoon combine everything thoroughly until it is mixed well. Taste for salt and adjust accordingly.
  • Serve with simple potato fry!

Notes

Lemon rice tends to taste better if served after few hours as the rice absorbs more of the tangy lemon flavor if its soaked longer.

Peanuts are optional, you may even use few cashews if desired.

Another moderation is to add green chilies and grated ginger.

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

8 Comments

  1. hulda_ashok

    Hi Mullai, Excellent recipe. I also do the same but I used green chillies and ginger as in tamil style. Since, I get lemon juice in Sydney, I use the juice instead of lime. But I am always concerned about the amount of lemon juice to use. Please can you advice me on how many table spoons of lemon jiuce should we use for one cup of rice. Thank You, Cheers, Hulda

    1. Mullai

      Jeyalakshmi,

      No need, you can directly add it to the rice. See that you add little by little, so that its doesn't taste too sour.

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