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Lemon Rice

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About Recipe

Nimma Pandu annam, ?Elumicham Pazham Kaipa Naranga sooru, Lebur Kagi-Nebu chal

How to make Lemon Rice

(13 ratings)
100 reviews so far
Prep time
2 mins		 Cook time
12 mins		 Total time
14 mins
Lemon Rice
Author : Vahchef
Main Ingredient : Rice
 Servings : 4 persons
Published date : February 09, 2019


Ingredients used in Lemon Rice
• Boiled rice - 1 cup.
• Red chili - 3 numbers.
• Mustard seeds - 1/4 tea spoon.
• Chana dal - 1/2 tea spoon.
• Black gram - 1/2 tea spoon.
• Cashew nuts - 10 grams.
• Ginger (chopped) - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Hing - 1 pinch.
• Green chili - 6 numbers.
• Turmeric powder - 1/4 tea spoon.
• Lime juice - 1/4 cup.
• Sugar - 1/2 tea spoon.
Method:
  • Heat the oil in a pan,add red chilies, mustard seeds.
  • When mustard seeds splutter, add chana dal, black gram, cashew nuts saute it till the dals turn golden.
  • Then add chopped ginger, curry leaves, hing, green chilies, turmeric powder, sugar, salt and lime juice to the tempering and mix it to the precooked boiled rice.
  • For additional flavor, sprinkle a half teaspoon of sugar, mix it well.





Cooking with images Limbu Kagadi Limbu Tandula, Lemon pulao, Nimbe akki





Articles


Tamarind rice is popularly known as Pulihora or Puliyodhara or Chitrannam which is a common preparation of rice in South Indian cuisine. Puli means sour/ tangy taste, thus Pulihora means sour rice. It is also known as tamarind rice or lemon rice.
 
Pulihora is traditionally mixed tangy rice specially prepared during festivals and auspicious occasions in Andhra Pradesh, Tamil Nadu and Karnataka. There are various ways of making the Pulihora where few use lime juice, raw grated mango or tamarindjuice.
Tamarind rice is a festive treat, without which any festival meal is incomplete in South-India. It is served in temples as 'prasadam' or is served alone as complete, satisfying meal. Andhra pulihora is little different to the Tamil-puliyodarai, the puliyodarai is made by grinding spices which is then added to the tamarind pulp. The tamarind rice is simple and also tastes very good. In this recipetamarind pulp is cooked and thickened with spices, curry leaves and tempered with channa dal, peanuts to add the crunchy nutty taste.
 
This spicy-sour rice tastes delicious and is usually accompanied by wafers/vadiyalu/vadam, or alone. This is considered as the Hindu festival food as it is given as Prasad in temples. During the festival of Seetha Rama Kalyanam, tamarind rice is made in large scale and packed in covers and distributed to devotees.
 
The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time. It is considered to be a good stimulant for a dead tongue and is easy and inexpensive to cook. A dish which is a wonderful stomach filler. In southern India, the tamarind rice needs no introduction.
Tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves. The combination of all the ingredients not only makes Pulihora a sumptuous deal for the stomach, but also a great feast for the eyes. In the state of Karnataka, a slightly different version of Pulihora is made. It is called ‘Puliyogare’ in Kannada, they add a few extra ground spices or what one might call, masalapowders.
 
The tamarind rice makes a great picnic meal and also preferred during to be taken during travel. To prepare this dish firstly wash and cook rice with little less water than usual. For 2 cups rice, use 3 1/2 cups of water. When the rice gets cooked, turn off the heat and remove the lid or spread it in a wide plate, so that it cools a bit and doesn't stick to each other while mixing the tamarind base. Heat the oil in the pan and add the whole red chillies. let the chillies fry for few seconds then add the mustard seeds.
 
Once the chillies are fried they are no longer hot but get milder taste. When the mustard seeds splutters add the fenugreek seedsand then add channa dal and peanuts and fry them properly on medium flame without burning them then add the curry leaves,chopped green chillies and hing (asafetida). Add turmeric powder as this gives color to the color then add the tamarind juice to it and add the dry spices like the red chilli powder, coriander powder and cumin powder.
 
Let the gravy cook till the oil oozes out for 10 to 12mins. While the gravy is cooking in absorbing the juices toast the sesame seeds and crush them and once the gravy is ready add the sesame powder to it and cook it for another 15mins. Check the seasonings and add salt.
Then take your cooked rice and add the tamarind gravy to it. Mix it thoroughly. You can also make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want. Adjust the tamarind, spice and salt levels according to your taste.


 

Comments & Reviews

 

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Recent comments

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Lakshmi Gopal Posted on Wed Feb 19 2014

Chef, 2-3 grains of methi seeds while seasoning gives good aroma!?

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TheGlitterdazzle Posted on Wed Feb 19 2014

Fool around!!!!!!?

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bhar skie Posted on Wed Feb 19 2014

i love you vahchef.. muahhhhhhhh.. sir sanjay, im a big fan of yours.. hopefully, i'll meet you in person someday.. muahhhhhhhhhhhugs.. God bless you always..:)?

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bhar skie Posted on Wed Feb 19 2014

sir, your kitchen is so cute.. i love it.. and i love you too.. hahaha..:)?

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sujeesp9 Posted on Wed Feb 19 2014

I just want to say! When you adding lime into the pan it should be cool not like burning hot !! The hotness of pan make bitter taste of lime. That was my experience. Thank you. ?

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maryam abousoud Posted on Wed Feb 19 2014

Hi chef , I m Moroccan and I live in turkey and I love a lot Indian food , here is the problem a lot of spices and ingredients u mention in ur recipes I can't find here so what should I do ? ?

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sujeesp9 Posted on Wed Feb 19 2014

Thank you :) where are you Sanjay. Are you not sleeping :) Lol ?

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sujeesp9 Posted on Wed Feb 19 2014

I mean to say. good night :)?

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Holowed25 Posted on Wed Feb 19 2014

Chef thank you so much for the recipe I enjoy so much the way you cook.?

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Jayme Jay Posted on Wed Feb 19 2014

Chef, whenever I add chana dal to the oil they always remain hard. Why is this??

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Claire WerkB Posted on Wed Feb 19 2014

Is the rice cooked or dry??

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Wasu Subha Posted on Thu Feb 20 2014

simply mind blowing! Luv it?

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