- submitted by Dahlia on 11-04-2007
(Elumichai Sadam, Lime Rice, Nimbehannu Chitraanna)
Rice - 1 cup
- Lemon - 1 no
Dry red chilli -2
- Mustard - ¼ tsp
Split black gram - ¼ tsp
- Bengal gram - ½ tsp
Curry leaves - 5
- Turmeric powder - ½ tsp
Salt - to taste
- Oil - 1 tbsp
carrot - for garnish
Wash and cook rice. Even left over rice can be used.
- Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.)
- Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tbsp of grated coconut for some added flavor.
Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.
- Garnish with grated carrot and cilantro.
Serve with spicy egg curry, potato curry or thuvayal.
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