SOUTH INDIAN LIME RICE
South Indian lemon rice (elumichampazham sadam) is a straightforward variation of rice that is
flavorful with basic and necessary south indian spices as well as a
healthy dosage of freshly squeezed lime juice and turmeric, which gives it
a lovely hue. Simple dish for the summer that only takes a few
minutes!
Lime is a necessary component. A squeeze of lime at the very end is
essential to so many Indian dishes. A straightforward component that brings
forth a completely new dimension. This rice with lemon is no different. This
is made tastier by the lime's tart flavour, which is balanced with the hot
green chilli seasoning and nuts.
Lime or Lemon ?
You can use either of them interchangeably. Lemon or lime juice might be
used. Juice amounts should be adjusted based on the fruit's citrus
content.
Curcumin or turmeric
One of the key components of the lemon rice is turmeric. It also imparts
the ideal golden colour in addition to its therapeutic properties. This is
a requirement for us South Indians when making lemon rice. Leave out the
turmeric powder!
What sort of rice should I use?
1. All south Indian rice recipes are traditionally made with short grain
rice. Basmati is not required. Any non-sticky short grain rice is OK.
2. Before combining the seasoning with the rice, let it cool fully. As a
result, the rice doesn't stick together.
3. We also add sesame oil—or any other neutral cooking oil—to the cooked
rice when it is allowed to cool for the same reason.
4. Before serving, allowing the rice to rest for a few minutes will help
it better absorb the flavour.
Making rice with lemon ( elumichampazham sadam)
Despite the use of green chilies, the spice level is going to be low. So try serving it with a mildly hot side dish.
It is typically served with a hot, crispy potato curry from the south of India, sepankizhangu fry, Colocasia taro root fry, or plantain fry. If you need to eat this rice quickly, papad or potato chips would also work.
SOUTH INDIAN LIME RICE RECIPE
Ingredients:
1) Half a tablespoon of ghee or vegetable oil
2) Cut two Serrano peppers in half lengthwise.
3) A heaping teaspoon of black mustard seeds
4) 1 teaspoon black lentils that have been husked (urad dal)
5) One teaspoon of yellow gramme divided (chana dal)
6) Two tablespoons of peanuts, roasted
7) Eight curry leaf
8) One teaspoon of powdered turmeric
9) lime juice (2 1/2 tablespoons) (from 2 to 3 limes)Halal salt
10) One and a half cups cooked white rice
11) teaspoon sugar (#11)
12) One recipe for Indian pickles, poppadom
Directions:
1) In the skillet, heat the oil or ghee over medium heat until it
shimmers.
2) After adding the slit chillies, take a step back and stir briefly
till fragrant
3) Add the mustard seeds and swirl briefly to release their fragrance.
Add the lentils, yellow gramme, and toasted peanuts all at once.
4) minutes of stirring is required for the lentils to turn a light
brown.Incorporate curry leaves. Stir for about 30 seconds, or until
aromatic.
5) Stir briefly after adding the turmeric powder, then add the lime
juice.
6) Stir in a dash of salt and turn the heat off.
7) When all the ingredients are combined, add the white rice and gently
fold to keep the rice whole. Add sugar by folding. Serve hot with Indian
pickles and poppadom.
Cookbook Notes
Notes and recommendations for cooking lemon rice.
1.All south Indian rice recipes are traditionally made with short grain rice. Basmati is not required. Any non-sticky short grain rice is OK.
2. Lime or lemon juice, depending on what you have on hand.
3. Make sure to use the turmeric powder.
4.Letting the rice rest for a few minutes before serving will let the flavour fully meld into the grain.
5.Add extra lime juice if you feel the sourness has diminished. You could just need one or two, depending on the variety.
Calories:
The calorie amount given here is a rough estimate and it corresponds to 1 cup of cooked rice.
