Elumichai sadam (lemon rice)
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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
- Heat the oil. Add the mustard seeds, then the dals and peanuts and fry until golden.
- Add the green chillies, ginger, hing and curry leaves.
- Turn the heat to low, add the turmeric and salt, then turn off the heat.
- Stir in the lime juice and pour the mixture over the rice. Mix gently without breaking the grains.
- 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.