Lemon Rice // Elumichai Sadham Recipe:

 

Lemon Rice // Elumichai Sadham Recipe:

I think I don’t want to give any special introduction to this recipe since almost everyone knows this recipe. This is simply a South Indian Mixed rice or variety rice which is made simply by mixing the cooked white rice with lemon juice and tempered with urad dal, mustard and curry leaves and spiced up with chillies, hing and fenugreek powder. All you know this is a travel-friendly food  (Lunch box recipe too.) which can be packed and carried easily without any annoying spilling and stay good for even two days if you make it properly. I have shared the tips for how to make it stay good for two days in Notes below.

For lemon rice, we have to prepare plain rice first or you can use any leftover rice for making this. My amma used to mix the lemon juice and salt in the leftover rice in the night and temper it and reheat it in the next day morning to make lemon rice. In my childhood when there was no fridge at home our moms practised many ways not to waste the leftover rice. This is one of the methods they followed since lemon and salt are good natural preservatives. Now let us go to the recipe. Since this is a foolproof recipe whoever can make it easily, I didn’t give stepwise pictures. I will try to update with pictures when I get time. But I am sure needless any pictures you could rock the recipe.

You can make a glance at my other mixed rice recipes here…

WP Recipe Maker #2931

Lemon Rice // Elumichai Sadham.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: Indian
Keyword: Elumichai Sadham, Lemon Rice, Mixed Rice, Variety Rice
Servings: 2
Author: Malathi Muthukrishnan
Ingredients
  • 2 Cups Cooked rice 3/4 cup uncooked rice
  • 1 or 2 Lemon As per your taste
  • 5 Tbsp Sesame oil
  • 2 Tbsp Cashews or Ground nuts
  • 1/2 Tsp Mustard
  • 1 Tsp Urad Dal
  • 2 Sprigs Curry Leaves
  • 2 Numer Red Chillies Broken into 1" pieces
  • 2 Number Green Chillies Halfed and split vertically
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Fenugreek Powder Optional
  • 1/2 Tsp Turmeric
  • Salt As needed
Instructions
Method:
  1. Wash and soak 3/4 cup of rice for 10 minutes.

  2. Add 11/2 of cups water and pressure cook it for three whistles.

  3. When the steam gets released, transfer the rice on a plate and gently spread it.

  4. Pour two to three teaspoons sesame oil and leave it for some time.

  5. Squeeze the lemon in a small bowl and add the salt and turmeric to it and mix well with a teaspoon and keep it aside.

  6. Heat one teaspoon oil/hee in a pan and add the cashews/groundnuts to it.

  7. Fry it until golden brown and transfer it to a plate.

  8. Heat another two teaspoons of oil in the same pan and add the mustard and urad dal.

  9. When they start spluttering, add the curry leaves, broken red chillies and green chillies and stir it well.

  10. Care should be taken not to get hurt by the spluttering mustard and chilli seeds. Stand away from the stove for a few seconds.

  11. Add the hing and put the stove in simmer.

  12. Fluff the cooled rice slightly to separate the grains and add it to the tempering in the pan.

  13. Pour the lemon juice salt mixture over the rice and Sprinkle the fenugreek powder and mix it gently without mashing the rice grains.

  14. Check for the salt and sour and adjust if needed and switch off the stove.

  15. Add the fried cashew on the top and serve it along with potato masala or potato chips.

Method:

  • Wash and soak 3/4 cup of rice for 10 minutes.
  • Add 11/2 of cups water and pressure cook it for three whistles.
  • When the steam gets released, transfer the rice on a plate and gently spread it.
  • Pour two to three teaspoons sesame oil and leave it for some time.
  • Squeeze the lemon in a small bowl and add the salt and turmeric to it and mix well with a teaspoon and keep it aside.
  • Heat one teaspoon oil/hee in a pan and add the cashews/groundnuts to it.
  • Fry it until golden brown and transfer it to a plate.
  • Heat another two teaspoons of oil in the same pan and add the mustard and urad dal.
  • When they start spluttering, add the curry leaves, broken red chillies and green chillies and stir it well.
  • Care should be taken not to get hurt by the spluttering mustard and chilli seeds. Stand away from the stove for a few seconds.
  • Add the hing and put the stove in simmer.
  • Fluff the cooled rice slightly to separate the grains and add it to the tempering in the pan.
  • Pour the lemon juice salt mixture over the rice and Sprinkle the fenugreek powder and mix it gently without mashing the rice grains.
  • Check for the salt and sour and adjust if needed and switch off the stove.
  • Add the fried cashew on the top and two more spoons of oil (optional) and keep it for at least for half an hour.
  • The eye-catching tongue tingling yellow lemon rice is ready to serve with potato masala or potato chips.

Notes:

  • Raw rice is better than boiled rice for lemon rice since it absorbs the tanginess well and tastes awesome when time goes.
  • It is always better to make this lemon rice minimum two hours before to serving because the tanginess gets absorbed well and the rice becomes more flavourful and tasty.
  • Mixing the turmeric and salt in the lemon juice and then add it to the rice gives you nice lemon yellow colour and mild turmeric flavour to your rice than adding the turmeric directly into the heated oil. Just try this way.
  • Fenugreek powder will always be there in my pantry which I prepare simply dry roast the fenugreek in a kadai until light brown and powder it in a mixie. This can be added to any kuzhambu, poriyal, especially lemon rice, Puliodharai and potato masala to enhance the flavour.
  • Using both the kind of chillies are must to the pefect aroma.
  • When you prepare the lemon rice for travelling, avoid adding urad dal, groundnut and Bengal gram etc which makes the rice stale easily. Use sesame oil only which is a very good preservative.  Ensure not to put your hand in the rice and do everything carefully with the spoons and let the rice gets completely cooled down and then pack it in an airtight container or aluminium foil.
  • Use a little bit more oil, lemon juice and salt and make the rice spicy will help it to be good for a longer time.
  • Packing in ‘Thaiyal Ilai ( made by dried Sal or Banyan leaves)’ or ‘Mantharai Ilai ( Dried Bauhinia leaf)’ is so good not only because of the aroma and taste it gives but also prevents pollution.
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