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Lemon Rice (Nimbu Chawal) (Elumichai saadham)

May 23, 2013



Lemon – 2

Green chili – 2 or 3 split

Ginger – a slice

Ground nuts (Peanuts) – 1/2 a cup

Cashew nuts – 1/2 cup broken

Rice – 3 cups

Turmeric powder – a pinch


Oil a tbsp

For seasoning:  mustard seeds – 1 tsp, bengal gram – 1 tsp, urad dal – 1 tsp,

Curry leaves, coriander leaves

For sprinkling:  Asafoetida (hing) powder

Method: Squeeze the lemons and take the extract and keep aside.

Soak rice for about 30 min and drain water.  This washed rice can be shallow fried for a minute or so but this is not necessary.  Cook rice adding salt and keep aside for cooling.   Rice:water ratio is 1″2 but reduce water content a little so the rice won’t get lumpy.  We can also add a drop of oil in the water while steaming/pressure cooking the rice so that the grains won’t be sticky when cooked. Keep the cooked rice aside for cooling.

Take a small thick bottomed pan/karai and heat 1 tbsp oil in it.  When the oil is heated enough, add mustard seeds, bengal gram and tuar dal and wait for everything to splutter.  Add the cashews next followed by peanuts.  Wait until everything turns golden brown.  Add the green chili, ginger and curry leaves and keep stirring.  Add the turmeric powder.  Add lemon extract finally and switch off the flame immediately as otherwise the lemon juice will turn bitter.

Add all these sauteed ingredients to the cooled rice and mix evenly.

Sprinkle asafoetida (hing) powder over the rice and keep mixing.   Garnish with finely chopped fresh coriander leaves.

Now Tangy Lemon Rice aka Nimbu Chawal is ready for serving.  Good for brunch, lunch, dinner or for any party.

Serve with papads or potato chips or hot  potato curry. This quantum serves upto 6 people.


From → Vegetarian

  1. Give me this day my Lemon Rice and I will ask for nothing else….. 🙂 An absolute favourite in our home.

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