Lemon Rice Recipe/ Elumichai Sadham | Lunch Box Ideas/ Quick Lunch Ideas

Friday, October 04, 2013

Lemon Rice Recipe/ Elumichai Sadham | Lunch Box Ideas/ Quick Lunch Ideas

I usually don't prefer having variety rice. I like to have rice only with Kuzhambu and kootu. But I have learned few quick lunch recipes just for the sake of Jany's lunch box. Whenever I was lazy and wake up late, I use one of these recipes to pack lunch for Jany. Out of all these quick lunch recipes, lemon rice is one of the easiest with very less ingredients. I have clicked this recipe long back and was lying in my drafts. When I saw lemon rice as one of the Navarathri Recipes, I thought of posting it now. Without any delay let's go to the preparation steps.

Ingredients:

Cooked Rice - 1 Cup

Lemon - 1 (Small Sized)

To Temper:

Oil - 1 tbsp

Mustard - 1 tsp

Curry Leaves - few

Peanuts - 2 tbsp

Channa Dal - 1 tbsp

Green Chilli - 1 or 2(Chopped finely)

Ginger - a small piece(Chopped finely)

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Salt - as required

Method:

1. Cook the rice with water ratio 1: 2 for 3 whistles. Spread it on a plate and allow it to cool for few mins, such that the grains are separated. Squeeze the lemon and remove the seeds, keep it aside. Meanwhile start tampering with items under 'To temper'. Add oil and allow the mustard, curry leaves to crackle. Then roast the peanuts and Channa dal until golden brown.

2. Now add the chopped ginger and green chilli. After a few seconds, add the turmeric powder and required salt. Give a quick stir and switch off the flame. Now add the lemon juice and the cooked rice.

3. Gently mix everything together without breaking the rice grains. Adjust the salt. Garnish with Coriander leaves. Serve it with Pappad and any side dish of your choice.

I served it with home made vadam (Which my chithi gave) and raw plantain masala Roast.

Points to remember:

You can use red chilli as well along with green chillies.
I used Ponni boiled rice. You can even use basmathi rice.
Switch off the flame and then add lemon juice to avoid the bitterness in the rice. Based on your preferred tanginess, adjust the lemon accordingly.

Warm Regards,
Happy's Cook - Divya