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Lemon Rice – South Indian Elumichai Sadam

A festival and travel favorite, lemon rice turns leftover rice into a sunny, aromatic dish with the crunch of peanuts and the perfume of curry leaves.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: South Indian
Calories: 200
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 2 cups cooked rice
  • 2 tbsp lemon juice
  • 2 green chilies slit
  • 1 tsp ginger grated
  • Curry leaves mustard seeds, urad dal, dried red chili (for tempering)
  • 2 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Cook rice and allow it to cool slightly.
  2. Heat oil, add mustard seeds, urad dal, curry leaves, chilies, and ginger.
  3. Pour tempering over rice.
  4. Add lemon juice and mix gently.
  5. Adjust salt and serve fresh.

Notes

Serving Suggestions:
  • Ideal for lunchboxes and picnics.
  • Serve with papad and pickle.
  • Pairs well with coconut chutney.