South Indian Lemon Rice (Elumichai Sadam)

Ingredients (11)

• ponni rice200 g
• water540 ml
• lemon0.5
• salt1 tsp
• oil1 tbsp
• mustard seeds0.25 tsp
• raw peanuts1 tbsp
• green chillies2
• curry leaves1 sprig
• turmeric powder0.13 tsp
• fresh coriander leaves1 tbsp

Method

1. 1

   Wash the Ponni rice thoroughly until the water runs clear.

2. 2

   Cook the rice with 540 ml (2¼ cups) of water until soft but with separate grains.

3. 3

   Transfer the cooked rice to a wide plate or tray and allow it to cool completely.

4. 4

   Sprinkle the lemon juice over the cooled rice and gently mix.

5. 5

   Heat the oil in a frying pan over medium heat.

6. 6

   Add the mustard seeds and allow them to splutter.

7. 7

   Add the peanuts and fry over low heat until golden and crisp.

8. 8

   Add the green chillies and curry leaves and sauté for 30 seconds.

9. 9

   Reduce the heat and stir in the turmeric powder.

10. 10

    Add the salt and mix well.

11. 11

    Pour the tempering over the cooled rice.

12. 12

    Gently mix until all the rice is evenly coated and turns a bright yellow colour.

13. 13

    Garnish with chopped coriander leaves before serving.