Lemon rice | lemon rice recipe – Elumichai sadam A simple South Indian recipe made with simple ingredients.

Lemon rice is a simple recipe that I rarely make at home but will be very handy for lunch boxes on weekday mornings when I get up a little late and run out of time. We make this for Kannum pongal and Aadi 18 too along with other rice varieties. Here is my version of Lemon rice.

We also make the same with homemade or store-bought sevai and make Lemon sevai. A simple appalam or vadam pairs well with lemon rice. However, aviyal is a perfect combination for South Indian variety rice.

We make a similar one using Narthangai | Citron. I have posted an interesting version of Citron rice in Jeyashris kitchen.

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  • Cook the rice into separate grains and allow it to cool completely by spreading it on a wide plate. Add salt to this. In a pan, add chopped green chili, ginger, urad dal, channa dal , roasted gram, and cashew nuts. Keep it on a low flame and let the dals get a golden brown color.
  • Add the mustard seeds now and when it crackles add the turmeric powder. Switch off the flame and add it to the rice.
  • Add lemon juice and mix well. check for salt. Serve with papad, vadam, or with Mor kuzhambhu as my mom does.
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NOTE:

  1. I used sona masoori rice, you can even use basmati rice.
  2. The quantity of lemon juice depends on the tanginess of the juice and according to your taste buds too.
  3. You can add grated carrots in the last to make it healthier.
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Lemon rice recipe

Ingredients

  • 1 cup cooked rice I used sona masoori rice
  • Salt as needed
  • 1 tbsp lemon juice
  • ½ tsp turmeric powder

To temper

  • 4 tsp oil
  • 2 green chili slit or chopped
  • 1 red chili broken
  • 1 tsp grated ginger
  • 1 tsp mustard seeds
  • 1/2 tbsp urad dal
  • 1/2 tbsp chana dal
  • 2 tbsp peanuts
  • 2 tsp roasted gram | pottukadalai
  • Few cashew nuts optional
  • Curry leaves few

Instructions

  • Cook the rice into separate grains and allow it to cool completely by spreading it on a wide plate. Add salt to this. In a pan, add mustard seeds, chopped green chili, red chili, ginger, urad dal, channa dal , roasted gram, and cashew nuts. Keep it on a low flame and let the dals get a golden brown color.
  • Add the turmeric powder. Switch off the flame and add it to the rice.
  • Add lemon juice and mix well. check for salt. Serve with papad, vadam, or with Aviyal or Mor kuzhambhu as my mom does.

Notes