Lemon Rice or Nimmakaya Pulihora is a perennial favourite in my family. Known as Elumichai Sadam in Tamil Nadu, this rice dish has also become a favourite with my colleagues at work. So popular in fact, that they request it for every pot luck. Me thinks many on my team feel this is all I can cook!
How to Make Nimmakaya Pulihora, Elumichai Sadam, or Lemon Rice
- Rice – 1 Cup
- Lemon Juice – 3-4 tbsp
- Rai/Mustard Seeds – ½ tsp
- Udad Dal/Split Black Gram – ½ tsp
- Chana Dal/Split Green Gram – ½ tsp
- Peanuts – ¼ cup
- Turmeric – ½ tsp
- Curry Leaves – 10-12
- Red Chillies – 4 to 5
- Salt – To taste
- Til/Gingelly Oil – 3 tbsp
- Cook rice as usual.
- Spread warm rice out in a plate.
- Drizzle about 2 tbsp oil on the rice.
- Mix well.
- Add salt, turmeric, and curry leaves to the rice.
- Mix well.
- Heat the remaining oil till it is medium hot.
- Add mustard seeds to it.
- When the mustard seed sputter, add Udad dal and Chana dal.
- Fry till light brown.
- Add peanuts and fry till they start to split.
- Add split red chillies and fry for a few seconds.
- Add to the rice and mix well.
- Squeeze the lemon over the rice and mix well.
- Let the rice “sit” for at least one hour before eating.
- The Nimmakaya Pulihora may taste khatta/sour if eaten immediately, but the lemon juice gets absorbed with time.
- If you add “just enough” lemon when making Lemon Rice, it will become bland later.
- If you like your food spicy, crush the fried red chillies before mixing in rice.
Add 2 tbsp Nuvvula Podi to lemon rice and taste the difference!