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Lemon Rice

LEMON RICE
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Lemon Rice Recipe, How To Make Lemon Rice Recipe

How to makelemon rice?How to cooklemon rice?Learn the recipelemon riceby vahchef.For all recipes visit vahrehvah.com15942

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

How to make LEMON RICE

(59 ratings)
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Prep time
10 mins		 Cook time
10 mins		 Total time
20 mins
LEMON RICE
Author : Vahchef
Main Ingredient : lemon
 Servings : 2 persons
Published date : November 19, 2016


Ingredients used in LEMON RICE
• Red chillies - 3 no.
• Mustard - 1 tea spoon.
• Gingelly oil - 2 teaspoons.
• Roasted split peanuts - 2 tablespoons.
• Lemon juice - 2 tablespoons.
• Boiled rice with salt added - 1 cup.
• Curry leaves - 10 springs.
• Turmeric powder - half tea spoon.
• Urad dal - 1 0.
• Channa dal - 2 tablespoons.
Method:
  • Heat oil in a pan, break the red chillies and add to the oil.
  • Then add mustard and urad dal. Roast it until mustard splits and urad dal changes its colour to golden brown.
  • Than add channa dal and peanunts to that and roast it for a while. Add curry leavesll and wait until it splits. Then add turmeric powder and saute it until its raw smell goes.
  • Sprinkle th lemon juice to the rice and add all the roasted things to the rice and mix it well. Or add the lemon juice to the roasted things , mix it together , remove it once and add it to rice. Mix it well.

Youhave got a very tasty , wonderfull lemon rice. It goes nicely with roasted potatoes, pickles or coriander chutney.





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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.


 

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