The Lemon Rice Recipe otherwise called Elumichai Sadam in Tamil or Chitranna in Karnataka is a rice that is pressed with flavors from lemon, green chillies and curry clears out. Distinctive enhanced rice is an exceptionally mainstream method for reusing extra rice from the earlier day. Influencing utilization of remaining to rice, makes it simple to put together your lunch box for work or school.
Serve the Lemon Rice (Elumichai Sadam/Chitranna) alongside papad and tomato onion raita, or plain yogurt.
On the off chance that you like this formula, attempt more formulas like
Nellikai Chitranna Recipe (Gooseberry-Amla Rice)
Mavinakayi Chitranna Recipe (Spiced Raw Mango Tempered Rice)
Kayi Saasive Chitranna Recipe
Watch : Lemon Rice Recipe (Elumichai Sadam/Chitranna) Video
Food: South Indian
Course: Lunch
Eating regimen: No Onion No Garlic (Sattvic)
Types of gear Used: Pressure Cooker , Kadai (Wok)/Heavy Bottomed Pan
Prepare in
10 M
Cooks in
20 M
Add up to in
30 M
Makes:
4 Servings
Tasty Delicious Sauces and Spread
Tasty Delicious Sauces and Spread
Suggested Article
Fixings
2 mugs Cooked rice , in grainy frame
1 teaspoon Mustard seeds
1 teaspoon White Urad Dal (Split)
1/4 glass Raw Peanuts
1 sprig Curry leaves , generally slashed
1 inch Ginger , ground
2 Green Chillies , finely slashed
1 teaspoon Turmeric powder (Haldi)
juice from one lemon
Salt , taste
1 tablespoon Sesame oil
Coriander leaves (Dhania) , a little group finely slashed
Headings for Lemon Rice Recipe (Elumichai Sadam/Chitranna)
To start influencing the Lemon To rice Recipe (Elumichai Sadam/Chitranna), ensure you have some cooked rice prepared. It helps utilizing a day old rice as the grains will be isolated out well.
Keep the rest of the fixings convenient, as this formula will be made in a jiffy.
Warmth oil in a substantial bottomed container or kadai, include the mustard seeds, the urad dal and peanuts. Enable them to crackle and the dal and the peanuts to get simmered well until the point when it gets a brilliant dark colored shading. Do this on low to medium warmth else they will get darker quicker than you need them to and the peanuts will stay crude.
Once the dal is brilliant dark colored and broiled, include the curry leaves, ginger, green chillies, turmeric powder and blend for a couple of moments.
Include the cooked rice, sprinkle some salt and give it a decent blend until the point when every one of the fixings have consolidated well and the rice gets all around covered. Turn the warmth to low, cover the dish and permit the lemon rice to steam alongside the seasonings for a few minutes.
Following two or three minutes, press the lemon squeeze and give the rice a decent mix. Check the salt and flavor levels and conform to suit your taste.
Kill the warmth and mix in the cleaved coriander leaves and serve.
Serve the Lemon Rice (Elumichai Sadam/Chitranna) alongside papad and tomato onion raita, or plain yogurt.
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