vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Lime Or Lemon Rice

Vegetable Biryani Mumbai Wedding Style

Vegetable Biryani Mumbai Wedding Style

Vegetable Biryani is an exotic, aromatic rich Indian Mughlai pulao dish layered with rice...

MASTER CLASS FESTIVE FAMILY BIRYANI

Master Class Festive Family Biryani

Masterclass festive family biryani is a special biryani dedicated to all families who lov...

CHINTAKAYA CHITRANNAM

Chintakaya Chitrannam

Chintakaya chitrannam is a popular south Indian flavored rice dish....

Pineapple Zarda Pulao

Pineapple Zarda Pulao

Have you tried veg pulao and sweet rice, now try this concoction of sweet pineapple rice ...

DALIMBI BHAT

Dalimbi Bhat

Dalimbi Bhat is a traditional, very delicious Maharashtrian delicacy made with field bean...

Radish Dumpling Biryani

Radish Dumpling Biryani

Biryani sometimes spelled Biriyani or Biriani. Radish dumpling biryani is made with spice...

Lime Or Lemon Rice Recipe, Neembu Chawal, How To Make Lime Or Lemon Rice Recipe

Lemon rice is a delicious south Indian dish made with steam rice and flavored 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 Lime or Lemon Rice

(25 ratings)
71 reviews so far
Prep time
5 mins		 Cook time
7 mins		 Total time
12 mins
Lime or Lemon Rice
Author : Vahchef
Main Ingredient : lemon
 Servings : 4 persons
Published date : December 17, 2018


Ingredients used in Lime or Lemon Rice
• Rice(boiled) - 2 cups.
• Red chilies - 3 numbers.
• Mustard seeds - 1/2 tea spoon.
• Chana dal - 1 tea spoon.
• Urad dal - 1/2 tea spoon.
• Cashew nuts - 1 tablespoon.
• Ginger (chopped) - 1/2 tea spoon.
• Curry leaves - 1 spring.
• Asafoetida - 1 pinch.
• Green chilies (slited) - 5 numbers.
• Turmeric powder - 1/4 tea spoon.
• Lemon juice - 1-2 numbers.
• Oil - 2-3 tablespoons.
• Salt - to taste.
• Cumin seeds - 1/4 tea spoon.
• Peanuts - 1 tablespoon.
Method:
Heat the oil in a pan add red chilies, mustard seeds when mustard seeds splutter add chana dal, black gram, cashew nuts saute it till itturn golden.
Add chopped ginger, curry leaves, hing, green chilies, turmeric powder, salt and lime juice to the tempering and mix it to the pre cooked boiled rice and serve it.





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

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Luke Otter Posted on Tue Nov 12 2013

Vah Chef....You suddenly look so much younger!?

Reply 0 - Replies
profile image

Tabor 7 Posted on Tue Nov 12 2013

Wonderful dish, chef. Chef, I have a question. Is this one of your early videos that wasn't uploaded?  ?

Reply 0 - Replies
profile image

zeasu777 ??????????? Posted on Tue Nov 12 2013

Very young? vanChef??

Reply 0 - Replies
profile image

Visha Sathish Posted on Tue Nov 12 2013

Yes ur younger?

Reply 0 - Replies
profile image

Rabia Abrar Posted on Tue Nov 12 2013

Looking yummy easy to cook thnx ?????????

Reply 0 - Replies
profile image

Quenya Posted on Tue Nov 12 2013

Reupload?????????

Reply 0 - Replies
profile image

Shafiqul Alam Posted on Tue Nov 12 2013

What happening with vha chef! Do you post videos every day like before? If so, why I don't get the update every day ! Or is it only me? Shafiq ?

Reply 0 - Replies
profile image

Shafiqul Alam Posted on Tue Nov 12 2013

I think this video very old one! Look at the kitchen and himself! Very young Sanjoy in his old kitchen!@Konway ?

Reply 0 - Replies
profile image

swathi ganti Posted on Tue Nov 12 2013

You look like just got up from bed.. hehe.. love your recipes?

Reply 0 - Replies
profile image

Crossing Pacific Posted on Tue Nov 12 2013

my right ear was in heaven. ?

Reply 0 - Replies
profile image

Rina Bibi Posted on Tue Nov 12 2013

Wow chef you look so young and handsom?

Reply 0 - Replies
profile image

Om Mohammad Posted on Tue Nov 12 2013

?????? ???? ???? ?? ???? ????????

Reply 0 - Replies

 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter