Masala lemon rice

Masala Lemon rice, lemon rice recipe, how to make lemon rice, easy south Indian lemon sadam, elumichai sadam, easy south Indian variety rice, chitrannam, chitranna, Indian lemon rice recipe, nimmakaya pulihora, nimmakaya annam. Check out the lemon  masala rice video and If you like the video pls SUBSCRIBE to my channel

MAsala LEMON RICE 

Easy and tasty Lemon Rice is a popular variety rice dish from South Indian cuisine. Freshly ground masala gives amazing flavor to the rice. Tangy rice with authentic Indian flavors. Lemon rice is popularly known as elumichai sadam in Tamil, Chitranna / chitrannam in Kannada, and nimmakaya pulihora in Telugu.

SOUTH INDIAN LEMON RICE RECIPE

If you are looking for a quick beginner-friendly recipe this chitranna is perfect. Be it a quick simple weekday meal or travel food or lunch box/tiffin box recipe for kids school or office this elumichai sadam is perfect. It is also widely served in restaurants. The aroma of freshly squeezed lemon with tasty crunchy tempering makes the masala elumichai sadham so flavorful

LUNCH BOX RECIPE -SMALL ONION RICE

With cooked rice, flavorful rice can be prepared within 10 minutes.  Healthy rice with  Authentic south Indian flavors.

WILL LEMON RICE TURN BITTER IF I COOK LEMON?

Cooking lemon juice makes the Elumichai sadam very flavorful. Make sure the flame is kept to the lowest setting before adding lemon juice. Most importantly cook the lemon juice only till you see a frothy boil(it generally comes in a few seconds), then turn it off immediately. Also, add a pinch of salt to the squeezed lemon juice if are not going to add it right after squeezing.

CAN I USE REGULAR ONION?

yes, but rice tastes best with small onion. The flavor might vary with regular onion. If you are using regular onions, fine chop them. 

CAN I USE LEFTOVER RICE FOR masala RICE?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.

WHAT KIND OF RICE SHOULD I USE?

I generally use Sona masoori rice. You can also use basmati rice/ raw rice / brown rice/hand point rice/millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of sesame oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling the rice too.

WHAT TASTES BEST WITH lemon masala rice?

Rice tastes best with raita, roasted appalam, varuval variety,curd based kuzhambu, kootu variety , curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

VARIETY RICE

Ingredients

To grind

1 tomato

3 garlic

1 teaspoon garam masala

ginger small piece

1 teaspoon kitchen king masala

to temper

1 tablespoon sesame oil

1/2 teaspoon mustard seeds

1 tablespoon chana dal

curry leaves few

1 tablespoon urad dal

6 cashews

2 tablespoon roasted peanuts

lemon masala rice

3 cups cooked rice

1 tablespoon sesame oil

10 small onion

3 green chilli

required salt

pinch of jaggery

1/4 teaspoon turmeric powder

coriander leaves few

how to make masala lemon rice with step-by-step pictures

• Firstly on the plate spread the cooked rice and add sesame oil
• Mix gently and keep it aside
• Grind ingredients under "to grind" without adding water

• In a wide pan add oil and turn on the stove on low- medium flame; heat oil

• Add mustard seeds, urad dal, Channa dal, roasted peanuts, curry leaves, and cashews; Roast till the mustard seeds splutter and dal turns golden brown

• turn off the stove and transfer

• add oil to the pan

• Furthermore, add small onion and green chilli; mix well and saute till the onion turn translucent

• Add the ground mixture and cook for 1 minute

• Furthermore, add and cook till the raw smell goes off

• Turn down to flame

• Add required salt and jaggery; mix well

• Furthermore, add lemon juice and turmeric powder; mix well and cook for a minute

•  add rice in batches and mix gently and make sure that all the ingredients are well combined

• Turn off the stove
• Finally, add a few coriander leaves and tempering; give a good gentle mix

masala lemon rice

lemon masala rice

No ratings yet

Print Pin Comment

Ingredients

To grind

• 1 tomato
• 3 garlic
• 1 teaspoon garam masala
• ginger small piece
• 1 teaspoon kitchen king masala

to temper

• 1 tablespoon sesame oil
• 1/2 teaspoon mustard seeds
• 1 tablespoon chana dal
• curry leaves few
• 1 tablespoon urad dal
• 6 cashews
• 2 tablespoon roasted peanuts

lemon masala rice

• 3 cups cooked rice
• 1 tablespoon sesame oil
• 10 small onion
• 3 green chilli
• required salt
• pinch of jaggery
• 1/4 teaspoon turmeric powder
• coriander leaves few

Instructions

• Firstly on the plate spread the cooked rice and add sesame oil
• Mix gently and keep it aside
• Grind ingredients under "to grind" without adding water
• In a wide pan add oil and turn on the stove on low- medium flame; heat oil
• Add mustard seeds, urad dal, Channa dal, roasted peanuts, curry leaves, and cashews; Roast till the mustard seeds splutter and dal turns golden brown
• turn off the stove and transfer
• add oil to the pan
• Furthermore, add small onion and green chilli; mix well and saute till the onion turn translucent
• Add ground mixture and cook for 1 minute
• Furthermore, add and cook till raw smell goes off
• Turn down to flame
• Add required salt and jaggery; mix well
• Furthermore, add lemon juice and turmeric powder; mix well and cook for a minute
• add rice in batches and mix gently and make sure that all the ingredients are well combined
• Turn off the stove
• Finally, add a few coriander leaves and tempering; give a good gentle mix

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!