Learn how to make easy and quick Lemon Rice recipe with step by step pictures. Easy Elumichai Sadam recipe, South Indian style Lemon Rice recipe, Chitranna recipe, Nimmakaya Pulihora recipe!
Start of another week. This week is going to be super busy for me, with so many activities lined uu front. On top of it, weekend was so quick and filled with tension as Amma was not keeping well. Thankfully everything is back to normal. It’s hard to stay away from parents, especially at times when I know they need our support.  I was *this* close to go to Chennai but everyone wanted me to take it light. Ok enough digression there. Back to the recipe. I am the only one in my family (actually I think in entire South India ) not like both lemon rice as well as tamarind rice. Infact I am not a fan of sour tasting foods. Whenever amma made Pulihora at home, she would make sure the quantity of tamarind is less so that I will eat. Sister on the other hand, loves tanginess. She won’t eat unless the Pulihora is quite tangy. Together we gave Amma tough challenges 🙂 Lemon rice was not made very frequently at our home but my MIL makes it quite often. This has to be one of the quickest lunch recipes available. It’s a shame that I don’t like it as much but the husband loves it, especially with something crunchy to go with it. I indulge him for just once in a while and let him have his potato chips with lemon rice 🙂
The rice would carry the flavor of the lemon, quite tangy and it’s complemented well with the spiciness from green and red chillies. I always add a dash of peanuts while making both lemon rice and Pulihora – gives a good crunch to the rice. More than anything, its super quick to make and one of the best dishes to pack for travel. Usually, lemon rice stays good for 1 or 2 days and most people pack it for the long distance train journeys. Care has to be taken as in the rice should not be touched with hand and should be packed after it’s completely cooled down. The flavours of the rice come out better after letting it rest for a bit and that’s the reason amma always made it in the morning even if it’s for lunch.
How to Make Lemon Rice
📖 Recipe
Lemon Rice | Elumichai Sadam | Nimmakaya Pulihora
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Raw Rice
- 1 Large Lemon 3-4 tablespoon Lemon Juice
- ½ teaspoon Turmeric Powder
- 2 Green Chillies
- 1 Dried Red Chilli
- ¼ cup Peanuts
- 3 teaspoon Sesame Oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- ¼ teaspoon Asafoetida
- A Few Fresh Curry Leaves
- Salt as required
- 2 cups Water
Instructions
- In a pressure cooker, cook the rice with two cups of water for three whistles. Let the pressure drop. Remove the rice onto a large plate and spread it with 2 teaspoon of oil, salt required for the rice. Let it cool down completely.
- In a pan, heat 2 teaspoon of oil. Add mustard seeds, urad dal, chana dal, peanuts and torn red chillies. As the mustard seeds splutter wait for the peanuts to pop too, add asafoetida. Immediately add slit open green chillies and curry leaves. Stir fry for 30 secs. Switch off the heat.
- Add turmeric powder and lemon juice from the lemon. Add a generous pinch of salt (required only for this tempering and lemon juice). Mix well.
- Pour the tempering on the cooled down rice and mix well. The rice would slowly turn yellow in color. Check for salt. Let the rice sit for some time for the flavours to go in.
- Serve hot with potato chips or papad or coconut chutney.
Notes
- The rice should not be cooked to a mush. I use 2 cups of water for each cup of rice and the rice turns out fluffy. Use water as per your method but make not to overcook rice.
- Curry leaves and asafoetida give the flavour required to this dish and are necessary.
Instead of peanuts, cashews can be added too. - Adjust the lemon juice as per personal preference. If the lemon is juicy, one big is enough.
- The salt and the tanginess can increase after the rice rests for some time. So add them accordingly.
Detailed Recipe for Making Lemon Rice | Elumichai Sadam | Chritanna | Nimmakaya Pulihora
- In a pressure cooker, cook the rice with two cups of water for three whistles. Let the pressure drop. Remove the rice onto a large plate and spread it with 1 teaspoon of oil, salt required for the rice. Let it cool down completely.
- In a pan, heat 2 teaspoon of oil. Add mustard seeds, urad dal, chana dal, peanuts and torn red chillies. As the mustard seeds splutter wait for the peanuts to pop too, add asafoetida. Immediately add slit open green chillies and curry leaves. Stir fry for 30 secs. Switch off the heat.
- Add turmeric powder and lemon juice from the lemon. Add a generous pinch of salt (required only for this tempering and lemon juice). Mix well.
- Pour the tempering on the cooled down rice and mix well. The rice would slowly turn yellow in color. Check for salt. Let the rice sit for some time for the flavours to go in.
- Serve hot with potato chips or papad or coconut chutney.
Recipe Notes
- The rice should not be cooked to a mush. I use 2 cups of water for each cup of rice and the rice turns out fluffy. Use water as per your method but make not to overcook rice.
- Curry leaves and asafoetida give the flavour required to this dish and are necessary.
- Instead of peanuts, cashews can be added too.
- Adjust the lemon juice as per personal preference. If the lemon is juicy, one big is enough.
- The salt and the tanginess can increase after the rice rests for some time. So add them accordingly.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Aruna Panangipally
One of my favourite dishes!
CHCooks
🙂 🙂
dreamzandclouds
I always wanted to try making lemon rice......I am going to try this too! Thanks for sharing 🙂
CHCooks
Pls do try M 🙂 I am sure you will like it 🙂
dreamzandclouds
🙂
liliputs
I tried it and it turned so cool and tasty 🙂
CHCooks
Awesome 🙂
Lina
Nice recipe:)
CHCooks
Thank you Lina 🙂
Spring Tomorrow
What a lovely alternative to plain rice! Definitely going to try this! Thanks for sharing 🙂
CHCooks
Pls do try 🙂 I am sure you will love it 🙂
It's All About Food
I love it ??
CHCooks
🙂 🙂 Thanks!
srividhya
Good one.. if u like the taste of coconut oil do the tempering using coconut oil. Lemon rice with coconut tastes different n absolutely delicious
CHCooks
Oh I have never had it made with coconut oil.. should try it out.. thanks for the tip 🙂
Lynz Real Cooking
Wow this is something I need to make for sure! I hope everything is going well now for you! Sorry for your stressful weekend!
CHCooks
Pls do try it out Lynz 🙂 Yes, it was real stressful over the weekend but thankfully everything is back to normal now 🙂
Lynz Real Cooking
I am glad!
CHCooks
🙂 Hugs..
Lynz Real Cooking
big hugs back!
CHCooks
🙂
Lynz Real Cooking
🙂
It's All About Food
I challenge you to find nine blogs you find interesting and give them a comment to brighten their day…well, eight other blogs and mine 🙂 Copy this message in your comment and enjoy your new blog friends!
CHCooks
🙂 🙂 Thank you for leaving this comment! I will take it up as well 🙂
Chitra Jagadish
My all time favorite and easy brekky / lunch...can be served anytime of the day... love it...
CHCooks
Thanks Chitra 🙂 Yes its super easy but very tasty!
Bikramjit
yum yum yum .. and THIS one is surly on the menu tonight ... yessssssssssssssss
CHCooks
Did you get to make it Bik? 🙂 🙂