Lemon rice recipe | Chitranna| Elumichai sadam

ABOUT

Lemon rice is a super refreshing rice made under 15 minutes!! This is a South Indian special variety rice with the tanginess of lemon and crunchiness of tempering. Lemon rice are excellent for lunch boxes and a go to recipe while traveling as it has great shelf life with less oil. This variety rice is generally accompanied by Potato fry/lady’s finger fry or fried yum or appalam. It is called Elumichai (means lemon) sadam in Tamil, Chitranna in Kannada and Nimmakaya Puli hora in Telugu.

Back in home, we usually pack lemon rice when going for long train travels or any car trips as it is super quick to make in bulk and loved by all, and moreover it requires very less side dish. Lemon rice is such a beginner recipe which can actually boost your confidence if you are new to cooking. You can get it just perfect if you follow some small tips that are mentioned.

You can also make a lemon rice premix which include the tempering, peanuts and lemon juice made in bulk and stored, so that you can just take a tbsp and mix with your cooked rice. Lemon rice are a great way to use your left over rice and it tastes just perfect!!

INGREDIENTS

Rice

For this recipe raw ponni rice or basmati rice will be suitable as it requires a non sticky rice. Left over rice can also be used for this recipe.

Tempering

Most importantly , when it comes to variety rice, tempering add lots of texture and taste to the dish. Since there are no extra vegetables or masala , a basic tempering includes mustard seeds, urad dal, Chana dal , green chilli and curry leaves.

Peanuts are most loved when added to lemon rice as it gives a nutty crunchy flavor to the entire dish and it compliments well with lemon rice.

Cashews are not traditionally added , but to add richness and some difference in flavors, cashews works great!! It is totally optional but when you add it , you will just love it.

Lemon juice

Lemon is the key ingredient and there is no surprise!! However choosing lemon is important. Choose lemon which are not too pale and shouldn’t be too hard since they yield less and bitter juice. Extra-firm fruits will be less juicy, and the spongy ones are past their prime. You want a gentle give when it’s squeezed between your thumb and index finger.

TIPS AND NOTES

1. It is important to roast the tempering until dal and peanuts/cashews turns crunchy, this adds lot of texture and taste. However, some people wish soft tempering, in such cases add a dash of water to the tempering. This gives a soft texture to the tempered dal.
2. Always cook the rice separately and spread it in a plate or wide container so that rice don’t stick to each other and give enough time for it to cool down. Adding hot rice will make it mushy and breaks the rice.
3. The major mistake everyone does in lemon rice is that they add lemon juice while the stove is on or directly to the tempering. This gives the lemon rice a bitter taste. Always add lemon juice once the rice and tempering are mixed and after the flame is turned off. Add the juice over the rice and give it a mix.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

1. Wash raw rice or Basmati rice thoroughly and soak for 30 minutes. Cook them with water 1:2 (i.e., 1 cup rice and 2 cups water) to get a flaky separate rice. Cool them completely before using it in the recipe.
   
2. To a pan add oil, mustard seeds, urad dal, Chana dal, green chilli and curry leaves. Let the mustard seeds crackle and then add cashews and peanuts. Let it start to change its color.
   
3. Add the turmeric powder and saute till raw smell goes completely
   
4. Add the cooked rice and mix it thoroughly
   
5. Switch off the flame and let it cool and become warm. Now add the lemon juice and mix all together. If the flame is on, lemon juice will have a bitter taste .
   
6. Mix well and Serve Hot with your favorite side dish
   
   Happy Eating!!
   

STORAGE

Lemon rice have great shelf life. But highly recommend to eat fresh or store to a maximum of 1 day because lemon will start to taste slightly bitter when you reheat it. Instead microwave for a minute to avoid that bitterness. It is great for all your long travel and journeys. If you want to store I would recommend you to use the premix so that you can add it to your rice and eat fresh.

The nutrition chart is for information purpose only and is approximate