Lemon Rice Recipe | Lemon Sadam Recipe | Chitranna

Lemon Rice Tempering

• ¼ cup Oil
• 2 tbsp Split Urad dal
• 2 tbsp Split Channa Dal
• 15 no Cashews
• 1 tsp Mustard seeds
• 3 no Dry Red Chillies (broken into small pieces)
• 2 sprig Curry leaves
• ½ tsp Asafoetida
• 1 tbsp Ginger (peeled & chopped finely)
• 2 no Green chillies (chopped finely)
• 1 tsp Turmeric Powder
• 1 tbsp Salt
• ½ cup Lemon juice

For Cooking Rice

• 2 cups Rice (I used ponni) (for basmati rice, check notes)
• 5 cups Water

1. 1

   Cooking Rice - I am using ponni rice in this recipe. Wash and soak rice for 15 minutes. Take rice in a pressure cooker. For 1 cup of rice, I use 21/2 cup to 3 cups of water. Pressure cook for 3 whistle. Take it off the heat and let the steam escape by itself. Open the cooker and gently fluff the rice.

2. 2

   Tempering Spices - Heat oil in a kadai. Add channa dal, urad dal and let it turn golden. Add in cashews, mustard, dry red chillies, curry leaves and fry for 30 seconds. Add in asafoetida, ginger, green chillies and mix well. Add turmeric powder and mix. Now take it off the heat.

3. 3

   Making Lemon Rice - Add lemon juice, salt and mix well. This is your lemon rice mix. Now add cooked rice in and mix well. You can taste and add more lemon juice and salt to taste. Serve hot or put in lunch box along with potato poriyal.