Prepare 2 cups of steamed rice.
Transfer it to a large bowl and add 4 tea spoon of gingely oil (also called sesame oil or nalla ennai) to it.
See to that the rice doesnt break while mixing.
Clean, peel and finely chop the ginger.
Finely chop the green chillies.
Squeeze the juice out of 4 lemons and keep them aside.
Making the lemon juice mixture to mix with the steamed rice: Heat 4 tsp of gingely oil in a small pan.
Once the oil is hot, add mustard seeds.
When it splatters, add channa dal (kadalai paruppu).
When it turn light golden color, add urad dal (black gram).
When it turn golden brown, add peeled and finely chopped ginger, chopped green chillies, curry leaves, asafoetida powder, fry for 2 min.
Then add turmeric powder, salt and lemon juice made in step 2.
Mix them all together and then turn off the flame.
Add the lemon juice mixture (made in Step 3) to the rice and mix throughly.
Taste the rice. Depending on the taste, add extra salt or lemon juice if needed and mix well again. Garnishing with coriander leaves is optional.
Serve warm. Lemon rice can be eaten as such or with a side dish, preferrably a spicy side dish.
Other names/spelling variations of Lemon rice:
Elumichai sadham, Elumichai pazha sadham, Elumichai pazha soru, Lime rice
Leftover Lemon rice made during lunch can be used for dinner or the next day.
We are passionate about food. In this website we will talk about South Indian food, particularly Tamil food. We have organized the recipes based on veg and non-veg category or You can browse the photos to check out a recipe. Since we are global Indians, we are including few fusion recipes, experimenting different style of food. On each recipe page, you can click on ingredients/spices to learn more about them.