Lemon rice is very popular South Indian Variety rice and is simple and easy to make. Lemon rice goes well with roasted potatoes. It is a great travel food and can be used for packed lunch. Today we will learn how to make lemon rice/elumichai sadam following this easy recipe.
Lemon Rice-Elumichai sadam
Prep Time : 10 mins
Cook Time : 15 mins
Serves: 2
Recipe Category: Main Course
Recipe Cuisine: South Indian
Ingredients needed:
Rice -1 cup
Sesame seed oil -1 tsp for rice
Lemon -1 (juicy one)
Cashewnuts- 5 -6
Salt to taste
For the seasoning
Oil-3 tsp
Mustard seeds -1 tsp
Urad dal (split ones) -1 tsp
Channa dal/kadalai paruppu -1 tsp
Red Chillies -1
Asafoetida -a pinch
Green chillies -2
Finely chopped ginger-1 tsp
Turmeric Powder -1/4 tsp
Curry leaves - few
Finely chopped carrot -2 tbsp (optional)
Preparation:
Cook rice in such a way that each grains are separate. Spread it on a plate, mix a tsp of sesame seed oil to it, so that the grains will not stick together.
Saute cashew nuts in 1/2 tsp oil until golden brown and keep it aside.
Method:
Heat oil, add mustard seeds, when mustard splutters , add urad dal, channa dal, red chillies and asafoetida. When dal turns slightly brown, add green chillies, ginger, turmeric powder, curry leaves and finely chopped carrots (optional ).
Saute until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add salt to it. Mix well and add it to the rice.
Add the seasoning and cashew nuts also to the rice and mix well. Taste and see. If required add more salt and lemon juice.
Serve with Papads or chips or roasted potatoes.
Lemon Rice-Elumichai sadam
Prep Time : 10 mins
Cook Time : 15 mins
Serves: 2
Recipe Category: Main Course
Recipe Cuisine: South Indian
Ingredients needed:
Rice -1 cup
Sesame seed oil -1 tsp for riceLemon -1 (juicy one)
Cashewnuts- 5 -6
Salt to taste
For the seasoning
Oil-3 tsp
Mustard seeds -1 tsp
Urad dal (split ones) -1 tsp
Channa dal/kadalai paruppu -1 tsp
Red Chillies -1
Asafoetida -a pinch
Green chillies -2
Finely chopped ginger-1 tsp
Turmeric Powder -1/4 tsp
Curry leaves - few
Finely chopped carrot -2 tbsp (optional)
Preparation:
Cook rice in such a way that each grains are separate. Spread it on a plate, mix a tsp of sesame seed oil to it, so that the grains will not stick together.
Saute cashew nuts in 1/2 tsp oil until golden brown and keep it aside.
Method:
Heat oil, add mustard seeds, when mustard splutters , add urad dal, channa dal, red chillies and asafoetida. When dal turns slightly brown, add green chillies, ginger, turmeric powder, curry leaves and finely chopped carrots (optional ).
Saute until the carrots are slightly cooked.
Squeeze lemon juice in a cup, add salt to it. Mix well and add it to the rice.
Add the seasoning and cashew nuts also to the rice and mix well. Taste and see. If required add more salt and lemon juice.
Serve with Papads or chips or roasted potatoes.
