Start of another week. This week is going to be super busy for me, with so many activities lined uu front. On top of it, weekend was so quick and filled with tension as Amma was not keeping well. Thankfully everything is back to normal. It’s hard to stay away from parents, especially at times when I know they need our support. I was this close to go to Chennai but everyone wanted me to take it light. Ok enough digression there. Back to the recipe. I am the only one in my family (actually I think in entire South India ) not like both lemon rice as well as tamarind rice. Infact I am not a fan of sour tasting foods. Whenever amma made Pulihora at home, she would make sure the quantity of tamarind is less so that I will eat. Sister on the other hand, loves tanginess. She won’t eat unless the Pulihora is quite tangy. Together we gave Amma tough challenges 🙂 Lemon rice was not made very frequently at our home but my MIL makes it quite often. This has to be one of the quickest lunch recipes available. It’s a shame that I don’t like it as much but the husband loves it, especially with something crunchy to go with it. I indulge him for just once in a while and let him have his potato chips with lemon rice 🙂 The rice would carry the flavor of the lemon, quite tangy and it’s complemented well with the spiciness from green and red chillies. I always add a dash of peanuts while making both lemon rice and Pulihora – gives a good crunch to the rice. More than anything, its super quick to make and one of the best dishes to pack for travel. Usually, lemon rice stays good for 1 or 2 days and most people pack it for the long distance train journeys. Care has to be taken as in the rice should not be touched with hand and should be packed after it’s completely cooled down. The flavours of the rice come out better after letting it rest for a bit and that’s the reason amma always made it in the morning even if it’s for lunch.
How to Make Lemon Rice
📖 Recipe
Detailed Recipe for Making Lemon Rice | Elumichai Sadam | Chritanna | Nimmakaya Pulihora
Recipe Notes
The rice should not be cooked to a mush. I use 2 cups of water for each cup of rice and the rice turns out fluffy. Use water as per your method but make not to overcook rice. Curry leaves and asafoetida give the flavour required to this dish and are necessary. Instead of peanuts, cashews can be added too. Adjust the lemon juice as per personal preference. If the lemon is juicy, one big is enough. The salt and the tanginess can increase after the rice rests for some time. So add them accordingly.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
