Lemon Rice Recipe – Elumichai Sadam/Chitranna
Lemon rice, also known as Elumichai Sadam or Chitranna, is a vibrant and flavorful South Indian dish that makes a perfect lunch or a side to complement any meal. With its tangy lemony flavor, complemented by the richness of sesame oil, roasted peanuts, and spices, this dish is both easy to prepare and full of character. The rice, with its light, aromatic spices, comes together quickly, making it an ideal choice for a weekday lunch or a simple, delicious snack.
This recipe uses a variety of traditional ingredients, such as mustard seeds, urad dal, curry leaves, and green chilies, creating a harmonious blend of flavors. Whether you’re a fan of spicy food or prefer a mild version, this Lemon Rice recipe can be adjusted to your taste. Plus, it’s made without onions or garlic, making it suitable for Sattvic diets, and is a popular choice in homes that adhere to Ayurvedic principles.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked rice (in grainy form) | 2 cups |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (split) | 1 teaspoon |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Curry leaves (roughly chopped) | 1 sprig |
| Fresh ginger (grated) | 1 inch |
| Green chilies (finely chopped) | 2 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Sesame (Gingelly) oil | 1 tablespoon |
| Fresh coriander leaves (finely chopped) | Small bunch |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Instructions:
-
Prepare the Rice:
To start, ensure you have some cooked rice ready. For the best texture, it’s recommended to use day-old rice, as the grains remain separated and do not clump together. This helps in giving the rice a fluffy, grainy texture, ideal for this recipe. -
Heat the Spices:
In a heavy-bottomed pan or kadai, heat 1 tablespoon of sesame oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to crackle and pop for a few seconds, which will release their aromatic oils.
Next, add the white urad dal and raw peanuts. Stir continuously and roast them until the dal turns a golden brown, and the peanuts become crisp. Be cautious and keep the heat on low to medium, as the dal and peanuts can brown quickly. If the heat is too high, the peanuts may remain raw while the dal may burn. -
Add Aromatics:
Once the dal and peanuts are roasted to a golden perfection, add the roughly chopped curry leaves, grated ginger, and finely chopped green chilies. Stir-fry for a few seconds to allow the spices to infuse the oil, releasing their flavors into the mixture. Add turmeric powder and stir again to coat the ingredients with the golden hue of turmeric. -
Mix in Rice:
Add the cooked rice to the pan. Gently stir to combine all the ingredients, ensuring the rice is well coated with the spices and oil mixture. This step is key in letting the rice absorb all the aromatic flavors. -
Steam the Rice:
Once the rice is mixed with the spices, sprinkle salt to taste. Turn the heat to low and cover the pan with a lid. Allow the rice to steam for a couple of minutes. This helps the rice absorb all the flavors from the spices, making it even more fragrant and flavorful. -
Finish with Lemon Juice:
After the rice has steamed for a couple of minutes, remove the lid and squeeze fresh lemon juice over the rice. Give it a final stir to distribute the tangy lemon flavor evenly throughout the rice. Taste and adjust the salt or spice level, adding more lemon juice if desired for extra tanginess. -
Garnish and Serve:
Turn off the heat and stir in the chopped coriander leaves for a fresh, herbaceous finish. Serve your Lemon Rice warm, paired with crispy papad (crispy Indian flatbread) and cooling tomato onion raita, or simply with a dollop of plain yogurt for added creaminess.
Tips & Variations:
- Rice Type: For the best texture, use long-grain rice like Basmati or Sona Masoori, as it remains light and fluffy after cooking. If you are using fresh rice, spread it out on a plate to cool it down and prevent it from becoming sticky.
- Spice Level: Adjust the quantity of green chilies depending on how spicy you prefer your rice. For a milder version, you can remove the seeds from the chilies or use fewer chilies.
- Additional Add-ins: Some variations of Lemon Rice include roasted cashews or dried red chilies for added crunch and flavor. Feel free to experiment with these additions based on your preferences.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 225 kcal |
| Protein | 5g |
| Fat | 12g |
| Carbohydrates | 30g |
| Fiber | 2g |
| Sodium | 150mg |
| Potassium | 180mg |
| Vitamin C | 8% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
This simple yet flavorful Elumichai Sadam is a beloved South Indian dish, perfect for any occasion. It’s light, healthy, and packed with vibrant flavors from the combination of spices, peanuts, and curry leaves. Whether served as a stand-alone meal or as part of a larger spread, Lemon Rice is sure to brighten up any lunch or dinner table. Enjoy!
