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Lemon Rice

Lemon Rice
Lemon rice

Lemon Rice

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Lemon Rice Recipe, How To Make Lemon Rice Recipe

Lemon rice is also popularly called as Pulihora, Puli actually means sour taste and Pulihora is referred to as sour rice. This dish is specially made of lemon juice or can also be made of tamarind juice.

Tamarind rice is popularly known as Pulihora or Puliyodhara or Chitrannam which is a common preparation of rice in South Indian cuisine.... Read More..

About Recipe

How to make Lemon Rice

(1 ratings)
1 reviews so far
Prep time
15 mins		 Cook time
10 mins		 Total time
25 mins
Lemon Rice
Author : Vahchef
Main Ingredient : Rice ( parboiled)
 Servings : 0 persons
Published date : November 26, 2016


Ingredients used in Lemon Rice
• Rice - 1(1/2) cup.
• Salt - to taste.
• Asafoetida - pinch.
• Oil/ghee - 2 tablespoons.
• Dried red chillies - 2 no.
• Split black gram (urad dal) - 1 tablespoon.
• Split gram (chana dal) - 1 tablespoon.
• Fenugreek seeds (methi seeds) - half tea spoon.
• Peanuts - half tea spoon.
• Lemon juice - 3 tablespoons.
• Mustard seeds (optional) - half tea spoon.
• Curry leaves - 3 sticks.
• Turmeric powder - half tea spoon.
• Grated fresh coconut - 1 tablespoon.
Method:
  • Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
  • Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.
  • Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
  • Garnish with grated coconut.

You can use roasted or fried peanuts for this recipe.





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Articles


Tamarind rice is popularly known as Pulihora or Puliyodhara or Chitrannam which is a common preparation of rice in South Indian cuisine. Puli means sour/ tangy taste, thus Pulihora means sour rice. It is also known as tamarind rice or lemon rice.
 
Pulihora is traditionally mixed tangy rice specially prepared during festivals and auspicious occasions in Andhra Pradesh, Tamil Nadu and Karnataka. There are various ways of making the Pulihora where few use lime juice, raw grated mango or tamarindjuice.
Tamarind rice is a festive treat, without which any festival meal is incomplete in South-India. It is served in temples as 'prasadam' or is served alone as complete, satisfying meal. Andhra pulihora is little different to the Tamil-puliyodarai, the puliyodarai is made by grinding spices which is then added to the tamarind pulp. The tamarind rice is simple and also tastes very good. In this recipetamarind pulp is cooked and thickened with spices, curry leaves and tempered with channa dal, peanuts to add the crunchy nutty taste.
 
This spicy-sour rice tastes delicious and is usually accompanied by wafers/vadiyalu/vadam, or alone. This is considered as the Hindu festival food as it is given as Prasad in temples. During the festival of Seetha Rama Kalyanam, tamarind rice is made in large scale and packed in covers and distributed to devotees.
 
The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time. It is considered to be a good stimulant for a dead tongue and is easy and inexpensive to cook. A dish which is a wonderful stomach filler. In southern India, the tamarind rice needs no introduction.
Tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves. The combination of all the ingredients not only makes Pulihora a sumptuous deal for the stomach, but also a great feast for the eyes. In the state of Karnataka, a slightly different version of Pulihora is made. It is called ‘Puliyogare’ in Kannada, they add a few extra ground spices or what one might call, masalapowders.
 
The tamarind rice makes a great picnic meal and also preferred during to be taken during travel. To prepare this dish firstly wash and cook rice with little less water than usual. For 2 cups rice, use 3 1/2 cups of water. When the rice gets cooked, turn off the heat and remove the lid or spread it in a wide plate, so that it cools a bit and doesn't stick to each other while mixing the tamarind base. Heat the oil in the pan and add the whole red chillies. let the chillies fry for few seconds then add the mustard seeds.
 
Once the chillies are fried they are no longer hot but get milder taste. When the mustard seeds splutters add the fenugreek seedsand then add channa dal and peanuts and fry them properly on medium flame without burning them then add the curry leaves,chopped green chillies and hing (asafetida). Add turmeric powder as this gives color to the color then add the tamarind juice to it and add the dry spices like the red chilli powder, coriander powder and cumin powder.
 
Let the gravy cook till the oil oozes out for 10 to 12mins. While the gravy is cooking in absorbing the juices toast the sesame seeds and crush them and once the gravy is ready add the sesame powder to it and cook it for another 15mins. Check the seasonings and add salt.
Then take your cooked rice and add the tamarind gravy to it. Mix it thoroughly. You can also make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want. Adjust the tamarind, spice and salt levels according to your taste.


 

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vahuser Posted on Thu Feb 03 2011

I LOVED IT , TURNED OUT GREAT AND EASY TO MAKE, I HAVE BECAME VEGETARIAN RECENTLY WAS LOOKING FOR A RECIPE SOY BASED CURRY, I HAD A SOY BUTTER CHICKEN IN ONE OF CANADIAN FINE RESTAURANT , COULDN'T FIND ANY IN YOUR WEB

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