Masala lemon rice – Masala elumichai sadam

One of the simple and easy to make variety rice which I make so often is lemon rice. I love puliyodarai/Tamarind Rice but as it requires a little more work to do than the lemon rice. So I usually prefer to make lemon rice as it is jiffy to make. I love to have lemon rice with potato fry, appalam. My family favourite is to have lemon rice with Masi sambal. This time I want to make a little variation in lemon rice. I have read a recipe of masala lemon rice in an aval vikatan supplement. They have used red chilli powder in it. So I thought of doing it by roasting fenugreek seeds and dried red chilli, grinding it and adding this powder to the rice. It was really awesome. Try this recipe at home and let me know how it turns out for you.Also, check other variety rice recipes

Preparation Time : 45 mins

Cooking Time : 15 mins

Serves : 2

INGREDIENTS REQUIRED

  • Fenugreek seeds – 1/4 tsp
  • Dried red chilli – 6
  • Rice – 1 cup
  • Salt to taste
  • Gingelly oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Chana dal – 1. 5 tbsp
  • Urad dal – 1/2 tbsp
  • Ground nut – 1/4 cup
  • Chopped ginger – 1 tbsp
  • Green chillies – 2
  • Curry leaves – a sprig
  • Turmeric powder – 1/2 tsp
  • Asafoetida – 1/8 tsp
  • Lemon – 2 or as required per taste

METHOD

1.Dry Roast fenugreek seeds for a minute. Then remove from flame. In the same pan add few drops of oil and fry till the colour change. Allow them to cool. Then grind the Roasted fenugreek and red chilli into a powder.

2. Wash the rice and soak them in water for about 20 mins and then drain the water. Take about 1 litre of water in a pot and bring to a boil. Then add the drained rice to it. Add salt as required. Cook till the rice gets soft. The rice should be separate and not mushy. Drain the water completely. Let the rice cool down. Add Gingelly oil to it and mix well.

3. To a pan add Gingelly oil. Then add Mustard seeds let them splutter. Add chana dal, urad dal, peanuts and fry them to golden. Add chopped ginger, slit green chillies and curry leaves to it. Add Turmeric powder and asafoetida to it.

4. Add cooked rice to it. Also, add the ground powder and mix well. Squeeze lemon into it. Mix well. Add salt as required and mix well.

Serve with Appalam or pickle.

Also click here for Thuvaiyal/Thogayal recipe to go with variety rice.

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