2 to 2.5tbsplemon juicepreferably freshly squeezed
2tbspcilantrofinely chopped
Instructions
Prep-work:
Cook the rice in your preferred way, either in the pressure cooker or Instant Pot or rice or in an open-pot method. Make sure the rice is not mushy and nonsticky. I cook the short grain, either ponni or sona masoori rice, with 1:2 (rice to water ratio). Depending upon the rice variety and age, the yield might be different. We need 3.5 to 4 cups of cooked rice for this elumichai sadam. Typically 1 cup of uncooked rice will yield a little over 3 cups of cooked rice.
Spread the rice on a plate and let it cool a bit. Add ½ tbsp of oil and the salt and mix it. Adding oil and salt at this stage keeps the rice nonsticky.
How to make lemon rice/elumichai sadam
Heat a saucepan and add the oil. Add mustard seeds, urad dal, chana dal, chopped ginger, green chilies, and curry leaves when the oil is hot.
Let the mustard seeds splutter and then reduce the heat to medium-low and add the peanuts and turmeric powder. Roast until the peanuts turn light golden brown. Turn off the heat.
Now add the cooked rice mixed with salt and lemon juice. Do not mix and let it sit for 5 minutes undisturbed. After 5 minutes, mix the rice gently.
Finally, add the cilantro and gently mix. That's it; lemon rice is ready. Serve it with papad, fryums, chips, or any dry curries of your choice. It pairs well with potato curry.
Notes
Skip nuts for a nut-free school safe recipe.
Adjust the salt, green chilies to taste.
Depending upon the lemon variety, adjust the amount. We need a slightly tangy taste, so start with 1.5 tbsp and add as needed.