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Lemon Rice - Elemicha Sadam

Lemon Rice - Elemicha Sadam

This dish is a south Indian rice recipe where the turmeric gives the dish a rich yellow colour.

bar Lemon Rice - Elemicha Sadam
Before cooking Basmati rice, rinse the grains thoroughly in cold water to remove any starchy residue: this makes it less sticky when cooked.

Picture by Werner Van Peppen

Serves 2-3

200g white Basmati rice
1 tsp skinned split black lentils or urad dal (optional)
1 tbsp groundnut or olive oil
5-6 curry leaves (optional)
1/2 tsp brown or black mustard seeds
2 medium dried red chillies
1/4 tsp salt
1/4 tsp turmeric
1 tbsp lemon juice


Rinse the rice in a colander or sieve under cold running water for at least 30 seconds. Pick over the lentils, if using, to check for small stones.
Heat the oil in a heavy-based saucepan. Add the mustard seeds. When they pop and crackle, add the lentils and curry leaves, if using, red chillies, salt and turmeric, and stir for few seconds.
Add the rice and mix well, then pour in 500ml boiling water. Cover tightly and simmer over a low heat for 5 minutes. Add the lemon juice. Replace the lid and simmer for a further 8 minutes (all the water should be absorbed by the rice).
Serve hot with Kerala Chicken Curry.


(c) 2012

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