Easy and Quick Lemon Rice | Elumichai Sadam

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One of the most popular and flavorful rice dishes from Southern part of India, Lemon Rice need no special introduction. Packed with freshness of lemon, crunch of peanuts and a soothing aroma of curry leaves, they are my absolute favorite when it comes to relishing a South Indian meal. In case you have some precooked steamed rice lying in your refrigerator, then this is probably the best dish that can be made out of them, that too in just a whiff of time. All you need to do is take them out, prepare a lemony tempering and lo ! your rice is ready. Although this rice can be enjoyed as is paired with some curd and poppadom on the side, I usually make Sambhar with them to relish a wholesome hearty meal. This time, as my husband had brought some fish, so instead of Sambhar, I made the yummylicious Kerala Style Fish Curry using Coconut Milk to go with these aromatic rice and trust me, it came out to be a stupendous gastronomic treat for both of us. I'll be posting the recipe of fish curry soon, till then take a look at one of the most easiest and simplest recipes of Lemon Rice below.


Lemon Rice


Lemon Rice

Ingredients

Boiled/Steamed Rice (at room temperature) - 2 cups
Peanuts - 1/4 cup
Lemon juice - 2 tbsp
Dried whole red chilies - 2 to 3
Split green chilies - 2
Urad dal (split & skinned black gram) - 1 tsp
Chana dal (bengal gram) - 1/2 tsp
Curry leaves - 2 sprigs
Mustard seeds - 2 tsp
Salt - as per taste
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafoetida - a pinch
Grated coconut (optional) - 1 tbsp
Cooking oil - 2 tbsp


Lemon Rice

Method

1. In a pan, heat the oil and add in peanuts.
2. Saute the peanuts until they turn crisp and crunchy. Next add in whole dried red chilies, chana dal and urad dal. Let the dals fry until they change color a bit. Make sure to keep the flame on low all this while.
3. Next add mustard seeds and green chilies. Once the mustard seeds splutter, add salt, red chili powder, turmeric and asafoetida.
4. Cook them for few seconds and then add curry leaves along with rice.
5. Mix the rice gently. In the end, mix in the lemon juice and switch off the flame.
6. Cover the rice for 5 to 6 minutes so that all flavors are blended nicely.
7. Serve garnished with some grated coconut on top. Lemon rice taste awesome as is or with some yogurt and poppadum on the side. For a change, I paired it with Kerala Style Fish Curry this time and trust me, it turned out to be a real gastronomic treat for both me and my husband.


Lemon Rice

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- Anshu

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