Cuisine Andhra, Gluten Free, Indian, South Indian, Vegan, Vegetarian
Servings 2People
Calories 336kcal
Equipment
1 Pressure Cooker
1 Large Plate
1 Mixer-Grinder (Small)
1 Small Wok
1 Large Spoon or Small Spatula
Measuring Cups and Spoons
Ingredients
1/2CupRice(I use Surti Kolam; See Notes)
1/2tspTurmeric
2-3tbspLemon Juice(See Notes)
1tspSesame Oil
For Sesame Powder (Nuvvula Podi)
1tbspSesame Seeds
1Red Chilli
For Tempering
1tbspSesame Oil
1/2tspMustard Seeds
1tspUdad Dal
1tspChana Dal
1tbspPeanuts
2Split Red Chillies
A Few Curry Leaves
Instructions
Cooking the Rice
Wash 1/2 cup regular cooking rice (I use Surti Kolam) well under running water.
Add 3/4 cup water and pressure cook for 3 whistles.
Turn off the heat and let the cooker cool for 10 minutes.
Making the Til Powder
Over medium heat, dry-roast 1 tbsp Sesame seeds with 1 red chilli till they start to change colour.
Transfer to a plate to cool.
Grind to a coarse powder.
Making the Nuvvula Nimmakaya Pulihora
Transfer the hot rice to a plate.
Drizzle 2 tbsp lemon juice, 1 tsp sesame oil, 1/2 tsp salt and 1/2 tsp turmeric on the rice.
Mix well and set aside.
In a small kadhai or pan, heat 1 tbsp sesame oil.
Add 1 tsp mustard seeds and wait till they crackle.
Now, add 1 tsp udad dal and 1 tsp chana dal.
Stir-fry till the dals turn light golden brown.
Add 1 or 2 tbsp peanuts and stir-fry till the dals are golden brown and the peanuts start to pop.
Turn off the heat.
Immediately, add 2 split red chillies and a few curry leaves, and mix well for 1-2 minutes till the chillies are crisp.
Add the fried mix to the rice and mix well. Tip: If you want the Nimmakaya Pulihora to be spicy crush the red chillies to small bits.
Now add the roasted sesame powder to the Lemon Rice and mix well.
Let the Nuvvula Nimmakaya Pulihora rest for 15 minutes and serve with Papad (or even potato wafers).
Notes
If you are using pre-cooked rice, use 1 cup of it. Warm it before using it to make Lemon Rice.
The Lemon Rice will taste very sour/tangy when you taste it immediately after making it. However, the tanginess will subside after the rice has rested a bit.