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எலுமிச்சை சாதம் செய்முறை | Lemon rice in tamil | Variety rice recipe in tamil

338 views · Published 17 December 2018 · 2:05 · Indexed 11 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Cooked rice (cooled) — 3 cups
• Fresh lemon juice — 3 tablespoons (about 2 lemons)
• Turmeric powder — 1/2 teaspoon
• Salt — to taste
• Oil — 2 tablespoons
• Mustard seeds — 1 teaspoon
• Urad dal — 1 teaspoon
• Chana dal — 1 teaspoon
• Dry red chilies — 2
• Green chilies (slit) — 2
• Curry leaves — 1 sprig
• Roasted peanuts — 3 tablespoons
• Asafoetida (hing) — a pinch
• Ginger (finely chopped) — 1 teaspoon
• Cashew nuts (optional) — 10 to 12

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METHOD
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1. Cook rice and spread it on a wide plate or tray to cool completely. Make sure the grains are separate and not clumped together. Drizzle a few drops of oil over the rice and gently mix to prevent sticking. This step is very important for getting perfectly textured lemon rice.

2. Heat 2 tablespoons of oil in a wide kadai or pan over medium heat. Once the oil is hot, add mustard seeds and let them splutter fully. This releases their nutty aroma and is the foundation of a good South Indian tempering.

3. Add chana dal and urad dal to the pan. Fry them on medium flame, stirring continuously, until they turn golden brown. This gives a wonderful crunch and nutty flavor to the lemon rice.

4. Add the dry red chilies and slit green chilies to the pan and fry for about 30 seconds. Then add a pinch of asafoetida and finely chopped ginger. Saute for another 30 seconds until the raw smell of ginger disappears.

5. Add the roasted peanuts and cashew nuts if using. Fry them in the tempering for about a minute until they are lightly golden and crispy. Peanuts add a wonderful texture and flavor that makes lemon rice truly special.

6. Add curry leaves and let them crackle in the oil for a few seconds. The curry leaves will release a beautiful fragrance. Reduce the flame to low at this point before adding the rice.

7. Add turmeric powder to the tempering and mix well. Immediately add the cooled cooked rice to the pan. Gently mix everything together on low flame, making sure the turmeric and tempering coat every grain of rice evenly without breaking the grains.

8. Add salt to taste and mix gently once more. Turn off the flame completely. This is very important before adding lemon juice, as heat destroys the fresh flavor and aroma of lemon.

9. Once the flame is off and the pan has cooled slightly, squeeze fresh lemon juice over the rice. Start with 2 tablespoons, taste, and add more as needed. Gently fold the lemon juice into the rice using a spatula or your hands.

10. Taste and adjust salt and lemon juice to your preference. Transfer to a serving bowl or pack into lunch boxes. Serve warm or at room temperature with papad, fried potato, pickle, or coconut chutney for a complete satisfying meal.

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TIPS
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✔ Always add lemon juice only after turning off the flame. Adding it while the pan is on heat will make the rice bitter and destroy the fresh citrusy flavor.
✔ Use rice that is slightly dry and cooled to room temperature. Freshly cooked hot rice will become mushy when mixed with the tempering. Leftover rice from the previous day works wonderfully for lemon rice.
✔ Dry roast the peanuts separately in a pan before adding them to the tempering if you are using raw peanuts. This ensures they are perfectly crunchy and adds a rich nutty depth to the dish.

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