Lemon Rice /Elumicham Sadam

Lemon rice is a speciality of state of Tamilnadu (South Indian). This is a tangy,delicious and highly aromatic rice preparation with a distinct lemony flavor.Lemon rice is easy to whip up when you are short on time. Pickles, Papads, and Chutneys can be a great combinations to add on. If you like lemony flavor, this is for you. Here goes the recipe..

Ingredients :



Rice : 1 1/2 cups ( Any Indian variety rice, like basmati)

Urad dal /Split black gram : 1 tbsp

Chana dal /Split gram : 1 tbsp

Fenugreek seeds : 1/2 tsp

Dried red chili : 2-3 (Broken into two)

Peanuts : 1/2 cup

Mustard seeds : 1/2 tsp

Turmeric powder : 1/2 tsp

Lemon juice : 3 tbsp

Freshly grated coconut : 1 tbsp (optional)

Asafetida : a pinch

Curry leaves : a sprig

Cooking Oil : 2 tbsp

Salt to taste






Method of Preparation :




1. Clean and soak the rice for about 30 minutes. Drain the water and boil the rice in salted water until almost done. Rice gets cooked in its own steam when left covered. So it is best to leave it slightly uncooked. Drain and keep aside.

2. Heat some oil in a nonstick pan, add the mustard seeds, when its starts to splutter add asafetida, red chillies and toss them for minute.

3. Add the urad dal, chana dal, and methi seeds ans saute for about thirty seconds till the lentils turn light brown.

4. Toss in the peanuts, throw in the curry leaves and stir in the turmeric powder. Stir-fry for another thirty seconds.

5. Now you can add the cooked rice. Toss the rice in the pan so that the spices mix evenly in the rice. Ensure that the rice is evenly yellow.

6. Add salt and lemon juice and toss the rice again. As a finishing touch, garnish with grated coconut.



Note : You can even use cooked rice from the previous meal to make lemon rice. With pre-cooked rice, your cooking time is reduced to less than 10 minutes and while tossing the rice in the skillet, do not scrape the bottom of the vessel. The rice at the bottom hardens and should not be served.