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Elumichai sadam (lemon rice)

AI-drafted · awaiting admin review

Turmeric-yellow rice with lime juice, peanuts and a crunchy dal tempering, packed for journeys and festivals.

Region: Tamil NaduOccasion: Lunch boxes, travel, Aadi Perukku and other festivalsTime: 20 min (with cooked rice)Serves: 3Vegan

Ingredients

  • 2 cups cooked rice, cooled
  • Juice of 2 limes
  • 2 tbsp gingelly oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 2 tbsp peanuts
  • 2 green chillies, slit
  • 1 tsp grated ginger
  • A pinch of hing
  • ½ tsp turmeric
  • A sprig of curry leaves
  • Salt to taste

Method

  1. Heat the oil. Add the mustard seeds, then the dals and peanuts and fry until golden.
  2. Add the green chillies, ginger, hing and curry leaves.
  3. Turn the heat to low, add the turmeric and salt, then turn off the heat.
  4. Stir in the lime juice and pour the mixture over the rice. Mix gently without breaking the grains.
  5. Rest for 15 minutes so the flavours soak in.

History

Lemon rice is one of the 'kalanda sadam' (mixed rice) dishes of Tamil cooking, made to keep without refrigeration for a day.

Significance

Mixed rice dishes such as lemon, tamarind and coconut rice are taken to riverbanks on Aadi Perukku and packed for pilgrimages.

Sources