Nuvvula Nimmakaya Pulihora | Lemon Rice Flavoured with Sesame Powder
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
- 1/2 Cup Rice (I use Surti Kolam; See Notes)
- 1/2 tsp Turmeric
- 2-3 tbsp Lemon Juice (See Notes)
- 1 tsp Sesame Oil
For Sesame Powder (Nuvvula Podi)
- 1 tbsp Sesame Seeds
- 1 Red Chilli
For Tempering
- 1 tbsp Sesame Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 1 tbsp Peanuts
- 2 Split 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.
Nutrition
Calories: 336 kcalCarbohydrates: 46 gProtein: 7 gFat: 14 gSaturated Fat: 2 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 6 gSodium: 7 mgPotassium: 225 mgFiber: 3 gSugar: 2 gVitamin A: 405 IUVitamin C: 69 mgCalcium: 77 mgIron: 2 mg