Lemon Rice Recipe - Elumicha sadam with video. Very quick and easy rice recipe to pack for school, work lunches or for travel.
Elumicham pazham sadam bounds to take you down memory lane as most of our childhood food memories revolve around this.
Be it packing for school lunches during the busy mornings or for our bus or train travel, this rice happens to be one of the most easiest and quickest recipes of all time.
It falls in the category of “kalandha sadam” where in the rice is mixed with a tempering of spices.
Apart from packing for lunch boxes, it is made for “Aadi Perukku”, Saturday lunch spreads during the Tamil month of “Purattasi” and also during Navaratri festival.
Since it is a no onion, no garlic recipe, it is very apt to make for a very quick savoury neivedhyam for Pooja or when you are fasting.
Its all in the lemons:
Make sure that you use fresh lemons. Lemon rice is all about the tangy taste from the lemons.
It may or may not require more than the lemon juice quantity mentioned in the recipe as it depends on the size of the lemon and the juice it contains which again depends on how fresh the lemons are. So always have extra lemons handy to squeeze in when required.
Also do not squeeze the lemons within an inch of its life. Be gentle while squeezing the lemons.
The juice near the pith or the skin will be bitter and that bitter juice when mixed in with rice will make the entire rice taste bitter.
Some add grated carrots to the rice to make it more colourful but I do not like doing that as the rice is colourful enough for me.
Should it made only with rice?
You can replace the white rice used in the recipe with brown rice, quinoa or any millet variety of your choice.
You can also make sevai or poha following the same cooking process.
Important points to note:
- I cooked 1-½ cups of rice in 3 cups of water to get 3 cups cooked rice.
- Adding sesame oil gives the recipe a good flavour. If it is not your preferred choice, use regular neutral cooking oil.
- Do not skimp on oil as it not only adds aroma and flavour but also prevents the rice from drying out.
- Adding oil to the rice will prevent it from drying out after packing and keep it soft.
- Never reheat left over lemon rice. It will taste bitter and rancid. Always consume lemon rice at room temperature.
- Usually only raw rice or boiled rice is used for making lemon rice. But if both are not available you can use basmati rice but avoid using that at all costs.
Check out other variety rice from the blog,
Lemon Rice Video Tutorial:
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Lemon Rice Recipe Card with Video below:
- Cooked rice - 3 cups
- Lemon juice - from 2 lemons or 2 tbsp
- Mustard seeds - ½ tsp
- Chana dal - 1 tsp
- Urad dal - 1 tsp
- Roasted Peanuts - 1 tbsp
- Dry red chillies - 3 to 4
- Green chillies - 1 to 2 nos sliced
- Ginger - 1 inch piece minced
- Turmeric powder - ½ tsp
- Asafoetida - ⅛ tsp or 1 pinch
- Curry leaves - 1 sprig
- Coriander leaves - 1 tbsp
- Sesame oil - 3 tbsp
- Salt - to taste
- Spread rice on a wide plate or bowl. Add 1 tbsp sesame oil and mix well. If using hot rice, let it cool completely.
- For tempering: Heat a pan with remaining 2 tbsp sesame oil. When hot, add mustard seeds and let it crackle, add chana dal, urad dal, roasted peanuts, dry red chillies and roast till the dals get golden in color.
- Add ginger, curry leaves, green chillies, coriander leaves and saute for few seconds.
- Switch off the flame and immediately add asafoetida, turmeric powder and give it a quick mix.
- Add the tempering to rice. Add lemon juice, salt and mix well. Check the tangy taste and add more lemon juice if required.
- Press the rice tightly and close with lid. Let it rest for 5 mins before serving or packing for work or travel.