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Lemon Rice | எலுமிச்சை சாதம்

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Mullai

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Lemon Rice Recipe | Elumichai Sadam | How to make Lemon rice 
Lemon is an authentic variety rice from South India where rice is flavored with tangy lemon juice and seasoned with spices. This dish is commonly made during festivals, special family traditional occassions and also served as prasadam in temples. (Ellumichai Sadam / Ellumichai Satham / Lime rice / Chitrannam)
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Lemon Rice Recipe

Lemon rice – one of the authentic South Indian main course, where cooked rice is flavored with zesty tangy lemon juice and seasoned with spices.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: lunch, lunchbox, Main Course
Cuisine: Indian, south indian, tamil nadu
Keyword: lemon rice, lunch box, variety rice
Servings: 2
Author: Mullai Madavan

Ingredients

  • 2 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Chana dal
  • 1/2 tsp Split black gram
  • 10 each Peanuts
  • 2 each Dry Red Chili
  • 1/4 tsp Asafoetida
  • 5 leaves Curry leaves
  • 1/2 tsp Turmeric powder
  • 1/4 cup Lemon juice juice of 2 lemons
  • 1 tsp Salt
  • 2 cups Cooked rice

Instructions

  • Heat oil in the pan.
  • Splutter mustard seeds, chana dal, split black gram and peanuts. Fry until it turns lightly golden.
  • Add curry leaves, dry red chili, asafoetida, turmeric powder and salt.
  • Now add the lemon juice and turn off the heat.
  • Add cooked rice and mix until combined well.
  • Serve with simple potato fry!

Notes

Lemon rice tends to taste better if served after few hours as the rice absorbs more of the tangy lemon flavor if its soaked longer.
Peanuts are optional, you may even use few cashews if desired. 
Instructions
  • Wash and cook rice preferably basmati or sona masoori. Any leftover cooked rice is fine too for a quick meal. Spread the cooked rice on a wide bowl and let cool completely. Cut the lemon and squeeze the juice discarding the seeds.
  • Heat oil in the pan.
  • Splutter mustard seeds, chana dal, split black gram and peanuts. Fry until it turns lightly golden.
  • Add curry leaves, dry red chili, asafoetida, turmeric powder and salt.
  • Now add the lemon juice and turn off the heat.
  • Add cooked rice and mix until combined well. Using your hand or with wide slotted spoon combine everything thoroughly until it is mixed well. Taste for salt and adjust accordingly.
  • Serve with simple potato fry!

Notes

Lemon rice tends to taste better if served after few hours as the rice absorbs more of the tangy lemon flavor if its soaked longer.

Peanuts are optional, you may even use few cashews if desired.

Another moderation is to add green chilies and grated ginger.

Comments

8 responses to “Lemon Rice | எலுமிச்சை சாதம்”

  1. hulda_ashok Avatar
    hulda_ashok

    Hi Mullai, Excellent recipe. I also do the same but I used green chillies and ginger as in tamil style. Since, I get lemon juice in Sydney, I use the juice instead of lime. But I am always concerned about the amount of lemon juice to use. Please can you advice me on how many table spoons of lemon jiuce should we use for one cup of rice. Thank You, Cheers, Hulda

  2. Shanu Avatar
    Shanu

    This recipe is good! thanks Mullai di!

  3. kaberi Avatar
    kaberi

    hey mullai i add a little bit of coconut to this lemon rice.it is always my favourite dish. 🙂

  4. jeyalakshmi Avatar
    jeyalakshmi

    Hai Mullai,

    lemon juice kodhika vaikavae vendaama??? direct’a rice’la mix panidanuma?

    1. Mullai Avatar
      Mullai

      Jeyalakshmi,

      No need, you can directly add it to the rice. See that you add little by little, so that its doesn't taste too sour.

  5. hema j Avatar
    hema j

    sure, Iam hema. Love ur dishes.

  6. Visitor Avatar
    Visitor

    excellent, tastes like the perumal temple prasadam.
    keep it up.

    1. Mullai Avatar
      Mullai

      Could you pls identify yourself.

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