Lemon Rice (Elimichapazham Sadam)

Lemon rice is light and full of delicate flavors. I love to make it, because it’s so easy, and love to eat it, because it’s delicious. This recipe minimizes the oil used, so it isn’t greasy either.

You need: 1 cup white rice; 1/4 tsp turmeric (haldi/manjapodi); 1 tsp mustard seeds (sarson/kadagu); 1 pinch asafoetida (hing, optional); 1 tbsp lemon juice; 1/4 cup chopped roasted cashews (kaju); salt to taste; 1 tbsp oil; 1/4 cup finely chopped cilantro (dhaniya/kothamali)

How to:

  1. Add the turmeric to the rice and mix well. Cook the rice. It will be yellow when done.
  2. Heat the oil. Add the mustard seeds.
  3. When they start to sputter, add the asafoetida and cashews.
  4. Stir and take off the heat.
  5. Mix into the rice.
  6. Add the lemon juice and cilantro and mix well.

Eat hot or cold.

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2 thoughts on “Lemon Rice (Elimichapazham Sadam)

  1. I remember you had a yogurt sauce to put on the rice when we were over for dinner a while back. Is it the tomato recipe you also have on here or something else? I’m going to try this recipe and the Curry Egg recipe for New Year’s Eve. If it’s even half as yummy as what you made us, I’ll be happy. (smile)

  2. Hi Jenn! Yes, it is the tomato pachadi listed as the next recipe. Good luck! When you make the egg curry, be sure to be gentle with the eggs once they are in the curry so they don’t break. I’m sure it will be delicious! 🙂

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