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!
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.