Lemon Rice Recipe in Tamil
Lemon rice, a tangy and aromatic dish, is a staple in Tamil cuisine. It’s not just flavorful but also incredibly simple to make, making it an ideal choice for a quick meal or lunchbox recipe. In this detailed guide, we’ll walk you through the preparation process, ensuring you achieve the perfect balance of tanginess and texture every time.
What is Lemon Rice?
Lemon rice, known as “Elumichai Sadam” in Tamil, is a vibrant and zesty dish made with cooked rice, fresh lemon juice, and a tempering of aromatic spices. Popular for its refreshing taste, it’s a versatile dish often served as a standalone meal or paired with papad, pickles, or coconut chutney.
Ingredients You’ll Need
- Cooked Rice: 2 cups (preferably cooled, leftover rice works best).
- Lemon Juice: Juice of 2 fresh lemons.
- Turmeric Powder: ½ teaspoon.
- Green Chilies: 3-4, slit.
- Ginger: 1 teaspoon, finely chopped.
- Curry Leaves: A handful.
- Mustard Seeds: 1 teaspoon.
- Urad Dal: 1 tablespoon.
- Chana Dal: 1 tablespoon.
- Dry Red Chilies: 2, broken.
- Asafoetida (Hing): A pinch.
- Cashews or Peanuts: ¼ cup (optional).
- Sesame Oil: 2 tablespoons.
- Salt: To taste.
- Fresh Coriander Leaves: For garnish.
Instructions
Prepare the Rice
- Wash and cook 1 cup of raw rice until each grain is separate and fluffy. Let it cool completely.
- Spread the cooked rice on a large plate to avoid clumping.
Extract Fresh Lemon Juice
- Squeeze juice from 2 lemons into a bowl.
- Remove seeds to avoid bitterness.
Prepare the Tempering
- Heat sesame oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal, chana dal, and cashews or peanuts. Roast until golden brown.
- Add dry red chilies, green chilies, chopped ginger, curry leaves, and a pinch of asafoetida. Sauté for 1-2 minutes.
Mix the Tempering with Rice
- Add turmeric powder and salt to the tempering. Mix well.
- Turn off the heat and add the lemon juice. Stir thoroughly.
- Pour this mixture over the cooled rice. Mix gently to coat each grain with the flavorful tempering.
Final Touch
- Garnish with freshly chopped coriander leaves.
- Let it sit for 5-10 minutes to allow the flavors to meld.
Serve
- Serve the lemon rice warm with crispy papad or coconut chutney on the side.
Key Tips for Perfect Lemon Rice
- Always use cooled rice to avoid clumping.
- Adjust the number of chilies based on your spice tolerance.
- Sesame oil enhances the authenticity of the dish, but you can substitute with other cooking oils.
- Avoid cooking the lemon juice as it can turn bitter; always add it off the heat.
Related FAQs
1. What type of rice is best for lemon rice?
Short-grain or medium-grain rice is ideal for lemon rice. Basmati can also be used but ensure it’s not overcooked.
2. Can I prepare lemon rice in advance?
Yes, lemon rice tastes even better after a few hours as the flavors have more time to develop. Store in an airtight container to retain freshness.
3. What can I pair with lemon rice?
Lemon rice pairs well with papad, pickles, coconut chutney, or curd.
Nutritional Value
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 8 g |
| Fiber | 2 g |
Why is Lemon Rice Popular in Tamil Nadu?
Lemon rice is not just a comfort food but also a traditional favorite in Tamil Nadu. Lemon Rice Recipe In Tamil Its simple preparation, long shelf life, and the burst of flavors make it a popular choice for festivals, travel, and lunch boxe.
Making authentic lemon rice is easier than you think! With just a handful of ingredients and a few minutes, you can prepare a tangy and aromatic dish that everyone will love. Whether you’re a beginner or a seasoned cook, this step-by-step guide ensures success every time.
Now that you know how to make lemon rice, try it out and share your feedback. Happy cooking!
