Lemon Rice / Elumichai Sadham

Lemon Rice / Elumichai Sadam

Recipe Details

Allow additional time if needed for the cooked rice to cool before seasoning.

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Ingredients

• Rice – 1 cup
• Water – as needed for cooking the rice
• Lemon – 1/2 medium
• Sesame oil – 3 tsp
• Mustard seeds – 1/4 tsp
• Split urad dal – 1/2 tsp
• Chana dal – 1/2 tsp
• Green chilies – 4, slit or chopped
• Curry leaves – 1 sprig
• Turmeric powder – 1/4 tsp
• Peanuts – 1/4 cup
• Salt – to taste

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Preparation

1. Cook the rice until the grains are tender but not mushy.
2. Spread the cooked rice on a wide plate and allow it to cool so the grains remain separate.
3. Squeeze the lemon and keep the juice aside.
4. Slit or chop the green chilies.

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Cooking Instructions

1. Heat the sesame oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the split urad dal and chana dal and fry briefly until they begin to turn lightly golden.
4. Add the peanuts and fry until aromatic and lightly roasted.
5. Add the curry leaves and green chilies and fry briefly.
6. Add the turmeric powder and mix for a few seconds over low heat.
7. Turn off the heat and allow the tempering to cool slightly.
8. Add the fresh lemon juice and salt to the tempering.
9. Pour the lemon seasoning over the cooled rice.
10. Mix gently until the rice is evenly coated without breaking the grains.
11. Taste and adjust the salt or lemon juice if needed.

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Tips

Fresh Lemon Flavor: Add the lemon juice after turning off the heat rather than boiling it. This keeps the flavor fresher and brighter.

Use Cooled Rice: Mixing the seasoning with cooled rice helps keep the grains separate and prevents the lemon rice from becoming mushy.

Curry Leaves: Curry leaves add a wonderful aroma and are especially good in lemon rice.

Chili Variation: Dried red chilies can be used instead of green chilies for a slightly different flavor.

Cumin and Garlic Variation: Cumin seeds or garlic can also be added to the tempering. The original recipe does not specify quantities, so add according to taste.

Cashew Variation: Cashews can be fried in the sesame oil and added along with the peanuts for a richer version.

For Lunch Boxes and Trips: Cooked rice should not be left at room temperature for long periods. Refrigerate leftovers promptly, and when packing lemon rice for a trip or lunch box, keep it properly chilled in an insulated bag with an ice pack until mealtime.

Serving Suggestion

Serve Lemon Rice with lemon pickle, potato fry, appalam, papad, vadam, or plain curd.