Elumichai Sadam is a traditional South Indian Lemon Rice. This lemon rice known as "Elumichai Sadam" in Tamil, is a flavorful and tangy rice dish that's quick and easy to prepare. It's a popular choice for lunch or as a part of a festive meal. Here's a recipe for South Indian Lemon Rice Elumichai Sadam :
Ingredients of Elumichai Sadam :
For Lemon Rice:
- 1 cup long-grain or basmati rice
- 2 tablespoons cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- 1/2 teaspoon chana dal (split chickpeas)
- 1/2 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- 2-3 green chilies, slit lengthwise (adjust to taste)
- 2 tablespoons roasted peanuts (optional)
- 1/4 cup grated coconut (fresh or frozen, optional)
- Salt to taste
- Juice of 2-3 lemons (adjust to taste)
For Garnish (optional):
- Fresh coriander leaves, chopped
- Cashew nuts, roasted
Instructions of making Elumichai Sadam:
1. Cook the rice: Wash the rice thoroughly and cook it following the package instructions or in a rice cooker. Ensure that the grains are separate and not mushy. Once cooked, spread the rice on a wide plate or tray to cool.
2. Heat oil in a large, deep pan or kadai over medium heat.
3. Add mustard seeds and let them splutter. Then, add urad dal and chana dal. Sauté until they turn golden brown.
4. Add asafoetida (hing), curry leaves, and slit green chilies. Sauté for a minute until the chilies start to change color.
5. Add turmeric powder and roasted peanuts (if using). Sauté for another minute.
6. Reduce the heat to low, and add the cooked and cooled rice to the pan. Mix gently to combine the rice with the seasoning.
7. Sprinkle salt evenly over the rice and mix well. Be gentle while mixing to avoid breaking the rice grains.
8. Add the lemon juice to the rice. Start with the juice of 2 lemons and adjust to taste. Mix thoroughly to distribute the lemon juice evenly. The rice will acquire a vibrant yellow color due to the turmeric.
9. Optional: If you like, add grated coconut to the lemon rice and mix well.
10. Cover the pan and let the lemon rice cook on low heat for 3-4 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
11. Once the lemon rice is heated through and well-mixed, remove it from the heat.
12. Garnish with chopped coriander leaves and roasted cashew nuts (if using).
13. Serve the South Indian Lemon Rice hot or at room temperature with a side of yogurt, pickle, or papadum.
Enjoy the zesty and aromatic South Indian Lemon Rice as a delicious meal or a side dish at any time of the day!
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