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Lemon Rice

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Lemon rice is a delicious south Indian dish made with steam rice and flavoured with the tanginess of Lemon juice giving an amazing tangy flavor and freshness to the rice.

Tamarind rice is popularly known as Pulihora or Puliyodhara or Chitrannam which is a common preparation of rice in South Indian cuisine.... Read More..

About Recipe

Nimma Pandu annam, ?Elumicham Pazham Kaipa Naranga sooru, Lebur Kagi-Nebu chal

How to make Lemon rice

(41 ratings)
17 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Lemon rice
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : September 08, 2017


Ingredients used in Lemon rice
• Lemon juice - 20 ml.
• Hing ( asafotida - 1 pinch.
• Ginger - 1 slice.
• Channa dal - 10 grams.
• Mustard seeds - 5 grams.
• Cashew nuts - 10 grams.
• Gr chilli - 5 grams.
• Cooked rice - 100 grams.
• Coriander leaves - 1 springs.
• Curry leaves - 1 springs.
• Urad dal - 10 grams.
• Peanuts - 10 grams.
• Oil - 10 ml.
• Red chilli - 5 grams.
• Turmeric - 1 pinch.
Method:
  1. 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.
  2. Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida, mustards, add 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.nbsp;
  3. Garnish with coriander .




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Cooking with images Limbu Kagadi Limbu Tandula, Lemon pulao, Nimbe akki





Articles


Tamarind rice is popularly known as Pulihora or Puliyodhara or Chitrannam which is a common preparation of rice in South Indian cuisine. Puli means sour/ tangy taste, thus Pulihora means sour rice. It is also known as tamarind rice or lemon rice.
 
Pulihora is traditionally mixed tangy rice specially prepared during festivals and auspicious occasions in Andhra Pradesh, Tamil Nadu and Karnataka. There are various ways of making the Pulihora where few use lime juice, raw grated mango or tamarindjuice.
Tamarind rice is a festive treat, without which any festival meal is incomplete in South-India. It is served in temples as 'prasadam' or is served alone as complete, satisfying meal. Andhra pulihora is little different to the Tamil-puliyodarai, the puliyodarai is made by grinding spices which is then added to the tamarind pulp. The tamarind rice is simple and also tastes very good. In this recipetamarind pulp is cooked and thickened with spices, curry leaves and tempered with channa dal, peanuts to add the crunchy nutty taste.
 
This spicy-sour rice tastes delicious and is usually accompanied by wafers/vadiyalu/vadam, or alone. This is considered as the Hindu festival food as it is given as Prasad in temples. During the festival of Seetha Rama Kalyanam, tamarind rice is made in large scale and packed in covers and distributed to devotees.
 
The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time. It is considered to be a good stimulant for a dead tongue and is easy and inexpensive to cook. A dish which is a wonderful stomach filler. In southern India, the tamarind rice needs no introduction.
Tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves. The combination of all the ingredients not only makes Pulihora a sumptuous deal for the stomach, but also a great feast for the eyes. In the state of Karnataka, a slightly different version of Pulihora is made. It is called ‘Puliyogare’ in Kannada, they add a few extra ground spices or what one might call, masalapowders.
 
The tamarind rice makes a great picnic meal and also preferred during to be taken during travel. To prepare this dish firstly wash and cook rice with little less water than usual. For 2 cups rice, use 3 1/2 cups of water. When the rice gets cooked, turn off the heat and remove the lid or spread it in a wide plate, so that it cools a bit and doesn't stick to each other while mixing the tamarind base. Heat the oil in the pan and add the whole red chillies. let the chillies fry for few seconds then add the mustard seeds.
 
Once the chillies are fried they are no longer hot but get milder taste. When the mustard seeds splutters add the fenugreek seedsand then add channa dal and peanuts and fry them properly on medium flame without burning them then add the curry leaves,chopped green chillies and hing (asafetida). Add turmeric powder as this gives color to the color then add the tamarind juice to it and add the dry spices like the red chilli powder, coriander powder and cumin powder.
 
Let the gravy cook till the oil oozes out for 10 to 12mins. While the gravy is cooking in absorbing the juices toast the sesame seeds and crush them and once the gravy is ready add the sesame powder to it and cook it for another 15mins. Check the seasonings and add salt.
Then take your cooked rice and add the tamarind gravy to it. Mix it thoroughly. You can also make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want. Adjust the tamarind, spice and salt levels according to your taste.


 

Comments & Reviews

 

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Recent comments

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Dayakar Thondamanadu Posted on Tue Oct 14 2014

thanks for this basic recipe

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vahuser Posted on Sun Sep 01 2013

Chef, What happened to the video? It's not on YouTube or on your website. I really like your recipe.

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vahuser Posted on Sun Nov 21 2010

Sanjay, thank u so much, i love watching ur videos, and i accept u as my guru in my kitchen, i have been looking for this recipe for ages, as some of my indian friends gave me that rice, but unfortunately we did not speak the same language so i could

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vahuser Posted on Fri Apr 16 2010

Chef, VAh Chef is the right name for you. I have been married for 22 years and in this period of time I have tried out so many recipes. My husbands loves good food and he is a cook himself. So, to satisfy his taste buds I have tried umpteen numbe

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vahuser Posted on Thu Sep 10 2009

i want to see my recepies which have been posted earlier .Lemon rice looks good.

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vahuser Posted on Mon Jun 01 2009

excellent!, wonderful

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vahuser Posted on Sun Apr 05 2009

I just happened to come across this site while surfing the net for lemon rice recipe. It turned out to be so tasty. Great wort Sanjay

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vahuser Posted on Fri Mar 27 2009

Hey I am a big fan of yours...I recently got married and shifted to US with my hubby. My hubby is a big foodie and I hardly knew cooking...I have been trying your recipes ever since I came to US and believe me, my hubby says that I am a great cook. I

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vahuser Posted on Mon Jan 05 2009

Wish you very happy new year.God bless you for guiding people.I found your site today only.I loved your vedio demos.

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vahuser Posted on Fri Dec 12 2008

The video presentation of various recipes is excellent and very useful. I have a small doubt. Can lemon juice be added when the stove is on?Can lemon juice be boiled? Won't it taste bitter?Please reply. Sita Natarajan.

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vahuser Posted on Thu Nov 06 2008

Recipe is well taught but I have one suggestion- it is better to squeeze the lemon juice on the rice after switching off the stove, so that bitterness does not arise.

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vahuser Posted on Tue Jul 22 2008

very nice

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