Lemon rice is a kind of 'Variety rice' 'sitharannam' prepared in Tamilnadu, Andhra, Kerala and almost whole South India.
For variety rice we should consider taking uncooked rice 3/4 cup for 1 adult whereas for plain rice with sambar or any other curries, we will need lesser quantity (1/2 cup for 1 adult). This measurement is based on a person who eats a 'city side' small size meal. But for hard working adults they may need more rice measurement.
I prefer 'Pacharisi' (raw rice. Smells just like Basmati rice) and sesame oil for preparing lemon rice, puliyotharai as they give these variety rices an authentic flavor.
Ingredients: (for 3 - 4 adults)
Rice - 2 cup
Water - as per need
Lemon - 1
Mustard - 1 tsp
Bengal gram (channa dhal)- 2 tbsp
Dry red chilli - 2Turmeric powder - 1 tsp
curry leaves - 1 sprig
Sesame oil - 2 tbsp
salt - to taste
Method:
Rinse and cook the rice.
Rinse and cook the rice.
Cook the rice in a pressure cooker or rice cooker or by boiling on stove top.
If cooking using a pressure cooker , the water measurement = (rice x2)-1/2 cup
If using a rice cooker, then add rinsed rice to the inner pot of electric rice cooker. Then add water upto the mark. (If we added 2 cups rice, then fill water upto line says 2). My electric rice cooker brand is Aroma and that's how I cook the rice. I have seen almost all the other brands also have the same instruction.
Cook the rice in a grainy finish (not mushy). Let it cool a bit, by spreading it on a plate.
Heat oil in a pan . Add mustard and as soon as it starts crackle, add channa dal. Let the channa dal get mild red.
Add curry leaves and cut dry chillies.
Switch off stove.
In a separate bowl, squeeze a lemon and discard seeds .
Add the juice to the fried items in the pan.
Add salt and turmeric powder.
Cool the rice a little and mix it with the items in the pan.
Heat oil in a pan . Add mustard and as soon as it starts crackle, add channa dal. Let the channa dal get mild red.
Add curry leaves and cut dry chillies.
Switch off stove.
In a separate bowl, squeeze a lemon and discard seeds .
Add the juice to the fried items in the pan.
Add salt and turmeric powder.
Cool the rice a little and mix it with the items in the pan.
If needed add some lime juice, salt after checking the taste.
Lemon rice is ready.
Serving suggestions:
Serves 3 people as lunch or travel food.
Lemon rice is ready.
Serving suggestions:
Serves 3 people as lunch or travel food.
If prepared along with curd rice, then this quantity will be enough for 4-5 people.
Serve with Sesame chutney , coconut chutney or ulunthu chutney.
This lemon rice will not get spoiled , if prepared without touching by hands or adding water at the end. It stays good for 2 days even outside the refrigerator.
Serve with Sesame chutney , coconut chutney or ulunthu chutney.
This lemon rice will not get spoiled , if prepared without touching by hands or adding water at the end. It stays good for 2 days even outside the refrigerator.
Best side dishes for lemon rice are potato fry or boiled egg stuffed with masala or masal vadai and also a piece of lemon pickle or a tbsp of thick coconut thogaiyal.
