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Lemon Rice / Elumichampazham Sadam
South Indian lemon rice (elumichampazham sadam) - An easy variety rice flavoured with a simple and essential south indian spices and with a good dose of freshly squeezed lime juice and turmeric that gives it a beautiful hue. Perfect summer recipe that gets done in minutes!
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 20 minutes
Servings 4 persons
Calories per serving 200 kcal
Ingredients
- 1 cup rice
- 3 tablespoons lemon juice
- Salt to taste
Tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 3 to 4 curry leaves torn
- 2 dry red chillies
- 1 green chilly
- 1 teaspoon channa dal
- 2 tablespoons peanuts roasted
- 1 tablespoon cashew nuts roasted (optional)
- Coriander for garnish
Instructions
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Cook the rice and allow it to cool. Spread the rice in a wide vessel and add a teaspoon of sesame oil and let it cool. This prevents the rice from sticking together. Keep it aside.
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Heat oil in a pan over medium heat; add mustard seeds and once they splutter add the peanuts and roast them for 2-3 minutes.
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Then add the green chilies, turmeric powder, curry leaves and fry them for a minute.
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Pour the tempering over the cooled rice.
Squeeze the lime and add salt.
Mix it well; check for seasoning and adjust and serve.
Recipe Notes
Notes and Tips for making lemon rice
- Traditionally, short grain rice is used to prepare all south indian rice dishes. Basmati is not a necessary. You can use any kind of non sticky short grain rice.
- Lime or lemon juice, you can use whatever is available at hand.
- Do not skip the turmeric powder.
- Resting the rice for few minutes before serving, helps the rice absorb the flavour to combine well.
- If you feel that the sourness is less, add some more lime juice. Depending on the variety you might need one or two.
Calories
The calorie mentioned here is an approximate and it is for 1 cup of cooked rice.