Lemon rice is my family’s all time favorite recipe. Whenever I ask my son Amii, what variety rice you need for your lunch, he without any hesitation says, “Lemon Rice”. Even for breakfast too, he eat the same and ask for some more too 
. Lemon rice with sambhar is such a nice combination, as am concerned and will be a perfect lunch combo. Lemon rice stays good for a whole day too and so people prefer it take for their one day travel. It is prepared during festivals as Neivdhyams for God. Usually, during pongal time, I use to prepare Sakkarai pongal (Jaggery Rice), Jeera Rice, Lemon Rice and Curd Rice. Lemon Rice recipe is here and Sambhar Recipe is UPCOMING SOON!
Ingredients:
To Cook Rice:
To Temper:
Cooking Instructions:
Wash and clean the rice until the water runs out clear. Add washed rice to a pan or pot and water to 3/4ht of the pan or pot. Bring it to boil in high flame and reduce the flame to medium. Add salt and cooking oil ( oil to avoid sticking of rice and it is optional) to it and cook until the rice is 80% cooked i.e., the rice should not be fully cooked and become soft. When you press the rice with your fingers, it should be broken easily but not mushy. At this stage, switch off the stove and drain the excess water in colander. Then let the rice to cool down in a large plate.
Heat oil in a pan. Once it is hot, reduce the flame to medium, and add mustard seeds. When it starts to splutter, add broken black gram and when it starts to change in color, add bengal gram.
When the Bengal gram starts to change slightly red in color ( do nut burnt it), add asafetida. Following it, add broken red chilly and switch off the flame immediately (otherwise, chilly will burn and spoil the taste). Red chilly will get fried in the heat itself. Immediately, add turmeric powder and curry leaves and stir it well.
Now, squeeze the lemon and extract the juice in a bowl.
Add tempered items and lemon juice ( add lemon juice little by little) to the rice ( rice should cooled well) and mix well, so that all the ingredients should have mixed evenly. Check for salt and the tanginess of lemon juice. If required, add accordingly. Transfer the rice to serving bowl. Lemon Rice is ready to serve!
. Lemon rice with sambhar is such a nice combination, as am concerned and will be a perfect lunch combo. Lemon rice stays good for a whole day too and so people prefer it take for their one day travel. It is prepared during festivals as Neivdhyams for God. Usually, during pongal time, I use to prepare Sakkarai pongal (Jaggery Rice), Jeera Rice, Lemon Rice and Curd Rice. Lemon Rice recipe is here and Sambhar Recipe is UPCOMING SOON!
Ingredients:
To Cook Rice:
| Raw Rice | 1 and 1/2 cups |
| Salt | 2 tsp |
| Cooking Oil | 1 tsp |
| Water | as required |
To Temper:
| Cooking Oil | 1/4 cup |
| Mustard Seeds | 1 tsp |
| Broken Black Gram ( Ulutham Paruppu) | 1 tsp |
| Bengal Gram (Kadalai Paruppu) | 2 tsp |
| Dry Red Chilly | 6 |
| Asafetida | 1/2 tsp |
| Turmeric Powder | little less than 1/4 tsp |
| Curry Leaves | 2 sprig |
| Lemon | 3 medium size |
Cooking Instructions:
Wash and clean the rice until the water runs out clear. Add washed rice to a pan or pot and water to 3/4ht of the pan or pot. Bring it to boil in high flame and reduce the flame to medium. Add salt and cooking oil ( oil to avoid sticking of rice and it is optional) to it and cook until the rice is 80% cooked i.e., the rice should not be fully cooked and become soft. When you press the rice with your fingers, it should be broken easily but not mushy. At this stage, switch off the stove and drain the excess water in colander. Then let the rice to cool down in a large plate.
Heat oil in a pan. Once it is hot, reduce the flame to medium, and add mustard seeds. When it starts to splutter, add broken black gram and when it starts to change in color, add bengal gram.
When the Bengal gram starts to change slightly red in color ( do nut burnt it), add asafetida. Following it, add broken red chilly and switch off the flame immediately (otherwise, chilly will burn and spoil the taste). Red chilly will get fried in the heat itself. Immediately, add turmeric powder and curry leaves and stir it well.
Now, squeeze the lemon and extract the juice in a bowl.
Add tempered items and lemon juice ( add lemon juice little by little) to the rice ( rice should cooled well) and mix well, so that all the ingredients should have mixed evenly. Check for salt and the tanginess of lemon juice. If required, add accordingly. Transfer the rice to serving bowl. Lemon Rice is ready to serve!
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