Tuesday 6 May 2014

Lemon rice (எலுமிச்சம் சாதம்)

Lemon rice is one of the easiest and quickest mixed rice. It is tangy, spicy and tasty! 


Raw rice – 1 tumbler or 200ml measure
Big lemon – 1 no
Green chillies – chopped, 3-4 no (adjust to taste)
Sesame oil – 2 tablespoon
Bengal gram dhal – 1 teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Turmeric – ½ teaspoon
Asafoetida – a pinch
Salt – to taste
Curry leaves – a few

Lemon rice (எலுமிச்சம் சாதம்)
Method: Wash the rice well and cook with 2 tumblers of (400ml) water in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, open the cooker and cool the rice in a wide mouthed vessel.

Heat oil in a kadai, add mustard seeds, and once they start to sputter add Bengal gram dhal and urad dhal. Fry till the dhals become golden brown in color. Switch of the stove. Add turmeric powder and asafoetida to the oil. Squeeze the lemon and extract the juice. Add the seasoning, lemon juice, green chillies and required salt to the rice. Mix well and garnish with curry leaves. Serve with appalam or vadam.

Tip: You may fry a tablespoon of peanuts (நிலக்கடலை) in little ghee till they turn light brown and add to lemon rice. 

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