Every thing about LEMON RICE | Vahrehvah :
is also popularly called as Pulihora
(in telugu) or Puliyodhara
(in kannada) and is a very common preparation in Andhra Pradesh, Karnataka, Tamil Nadu and Indian cuisine. Puli actually means sour taste and Pulihora
is referred to as sour rice.
This dish is specially made of lemon juice
or can also be made of tamarind juice. In the North coastal part of Andhra Pradesh
, people used to call it Saddi
but younger generations may not know this name. It is made with tamarind, a very popular ingredient that gives a tangy flavor and commonly used in most of the dishes in southern India.
Lemon rice or the Pulihora
is considered one of the main dishes as prasadam in temples and hindu festivals. This prasadam is normally packed in covers and given to all the devotees standing in queue after having the darshan of God
. The festival of Seetha Rama Kalyanam is one big occasion where the huge packets of pulihora
or lemon rice are distributed to the devotees.
Normally this dish is also prepared when they have the annadaanam (that’s free distribution of food for the poor). Lemon rice
tastes sour, spicy hot and salty at the same time. It is considered to be a good stimulant for a dead tongue. It is easy and inexpensive to cook and is good stomach filler.
As Hindus consider turmeric
powder as a symbol of auspiciousness, this dish is cooked for almost all good occasions and during festive days. Lemon Rice is a delicious South Indian
dish that can be easily or swiftly put together when in a hurry. You can also make it with leftover rice.
Serve Lemon Rice with a Raita
(yogurt salad) and Pappadums for a simple yet tasty meal. Normally when you have guests for dinner and it’s inevitable that you would have few dishes that are leftovers – especially the rice. Indian cuisine
especially is very good in this regard owing to the fact that rice is a staple and most often happens we end up eating the leftovers.
So to avoid this you can make this yummy delicious traditional lemon rice and serve it as breakfast.
Lemon rice is a classic dish made not only during festive occasions like Pongal
but also on a day to day basis. This dish is also a very easy dish to be packed for lunch box or else you could also find many travelers carrying the lemon rice
during travel as it does not get spoilt easily.
I am sure there are many who would remember their childhood days when this dish was being packed for lunch box along with spicy roasted potatoes.
Be it the lunch box or prasadam
in temples, part of festival feast, Chitrannam
or lemon rice plays an important part of South Indian
meal. Our celebratory feasts are not complete without this particular dish.
The tangy rice prepared with lemon juice
refreshes the palate after the sweet beginnings, as you may already know it is an Indian
tradition to serve the sweet first. I think serving these two, traditional Indian sweet and chitrannam
together is our elder’s way of reminding us to appreciate life moments, both sweet and sour.
To prepare this traditional lemony rice, pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling
salted water until almost done. Drain and keep aside. Heat oil/ ghee
in a shallow pan or kadai.
Add a pinch of asafetida, mustards seeds. When they crackle add dried red chillies broken into two, urad dal, chana dal
and ginger and nuts. Cook until dals change color to light brown and then add curry leaves.
Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
Garnish with coriander.
Usually during festival people crave for this lemony rice. In every family there is always one expert who prepares the best lemon rice.
What about you, are you the chosen one? Try it out, if you have not already done so. Check this and click at:
|Author : |
|Published On : Sep 26, 2007|
|Preparation Time: 7 min|
|Recipe Type : Rices|
|Cooking Time : 25 min|
|Standing Time : 5-8 mins|
|Yield : 4 (4 servings)|
| Ingredient : Rice|
Description : Lemon Rice Recipe made easy, learn how to make Lemon rice Recipes at home.
|hing ( asafotida|
|Pick , waash and soak rice for about 30 minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside. Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. mustardsAdd dried red chillies broken into two, urad dal, chana dal and ginger and nuts. Cook until dals change colour to light brown. then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice. Garnish with coriander . .|