Lemon rice
Easy and tasty Lemon Rice is a popular variety rice dish from South Indian cuisine. With cooked rice, flavorful tangy lemon rice can be prepared within 5 minutes. Tangy rice with authentic Indian flavors. Lemon rice is popularly known as elumichai sadam in Tamil, Chitranna / chitrannam in Kannada, and nimmakaya pulihora in Telugu.
South Indian lemon rice recipe
If you are looking for a quick beginner-friendly recipe this chitranna is perfect. It is a famous temple prasadam / kovil prasadam. Be it a quick simple weekday meal or travel food or lunch box/tiffin box recipe for kids school or office this elumichai sadam is perfect. It is also widely served in restaurants. The aroma of freshly squeezed lemon with tasty crunchy tempering.
Can I use leftover rice for Elumichai sadam?
Elumichai sadam is also one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it for chitrannam. If you are making Elumichai sadam with freshly cooked rice make sure you spread the rice on a plate till the steam goes off
Will lemon rice turn bitter if I cook lemon?
Cooking the lemon juice makes the Elumichai sadam very flavorful. Make sure the flame is kept to the lowest setting before adding lemon juice. Most importantly cook the lemon juice only till you see a frothy boil(it generally comes in few seconds), then turn it off immediately. Also, add a pinch of salt to the squeezed lemon juice if are not going to add right after squeezing.
What kind of rice should I use for chitranna?
I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice or hand point rice, or millet. Quinoa lemon is my husband’s favorite. Elumaichai sadam is dry We prefer cooking the rice well but not mushy. Avoid al dente cooking for better digestion.
What tastes best with lemon rice?
Lemon rice tastes best with poriyal varieties like potato fry, vazhakkai varuval, podi curry, arbi fry, curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda
South Indian style Lemon Rice
🍋 easy to make 🍋 flavorful 🍋 crunchy and nutty 🍋 vegan 🍋 can be made gluten-free by skipping the hing (asafoetida)
Variety rice recipes in TMF
Lemon rasam
Ingredients
2 + 1/2 cup cooked rice loosely packed 1/4 teaspoon sesame oil 1 tablespoon + 1 teaspoon Peanut oil 1/2 teaspoon mustard seeds 1/2 tablespoon urad dal 1 tablespoon channa dal 2 tablespoon roasted peanuts 8 cashew, slit few curry leaves 2 Green chilli, deseeded 1 red chilli 1/2 teaspoon grated ginger 1/4 teaspoon turmeric powder Hing generous pinch 2 tablespoon lemon juice Salt as needed Pinch of sugar
How to make lemon rice with step by step pictures:
Firstly on the plate spread the cooked rice and add sesame oil
Mix gently and keep it aside
In a wide pan add oil and turn on the stove in low- medium flame Warm the oil little for about 30 second Add mustard seeds, urad dal, Channa dal, roasted peanuts, and cook
Roast till the mustard seeds splutter and dal turns golden brown
Turn down the flame and add curry leaves, green Chill, red Chilli, and ginger, give a good mix
Furthermore, add turmeric powder and required salt, mix well
Add hing and turn down flame to lowest
Furthermore, add lemon juice and let it come to one frothy boil
Turn off the stove immediately and add rice
Mix gently and make the all the ingredients are well combined Add rice and mix gently
Finally, add a pinch of sugar and few coriander leaves and give a good gentle mix
Mix gently and tasty lemon rice is ready
