lemon rice

Lemon rice recipe, Elumichai sadam, How to make nimmakaya pulihora

Yesterday wen me and my hubby were taking a look at the old pics taken in las vegas it reminded me of the lemon rice that I had packed to eat for lunch during our long drive. So I thought why not refresh the memories with same rice. Lemon rice a vibrant colored rice dish enhanced with tanginess , spice and a bite of crunchiness makes an excellent travel food. It can be prepared either with freshly cooked rice or with left over rice.

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  • Cooked rice – 2 cup
  • Big lemon – 1
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Turmeric – 1/4 tsp
  • Channa dal or Bengal gram – 1 tsp
  • Peanuts – 2 tbsp
  • Dried red chili – 2 nos
  • Green chilies – 2 nos
  • A generous pinch of turmeric powder
  • A pinch of hing
  • Few springs of curry leaves
  • Oil – 2 to 3 tsp

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How to make Lemon rice with step by step images

lemon rice

  1. Cook 2 cups rice with 4 cups water either by using electric rice cooker or pressure cooker. Allow the rice to cool down. Squeeze lemon juice and keep it aside.
  2. Heat a pan with oil add mustard seeds, urad dal, channa dal , red chili and curry leaves. When dal turns golden brown add turmeric powder and green chili. Make sure not to burn the dal as it will not taste good.
  3. Stir everything and add lemon juice and salt. Switch off the flame and add cooked rice to it. Mix everything well and garnish it with cilantro.


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