Sunday, March 18, 2012

Nimmakaya pulihora /Lemon Rice

  Lemon rice is very delicious and most popular rice in Andhra. In few areas it is also called Chithrannam.
It gives the best taste when the proportions of lemon and salt is correctly matched . Amma used to make it for me when i am not intrested in eat anything or when i feel little tired ..Believe me, this gives you a lot of energy and helps to refresh in a few mins. Lemon is a rich supplement of  Energy,  vitamin c which helps to protect the body from oxidative stress .This the reason why u feel refreshed after eating this..Lets see how to make this ..

Preparation time : 15 mins
Cooking time : 10 mins

Ingredients :
  • Lemon : 1 small
  • Mustard : 1  tblspn
  • Cumin : 1 tblspn
  • Urad dal : 1 tblspn
  • Chana dal : 1 tblspn
  • Ground nuts : 1/4 cup
  • Cashew nuts : 10
  • Dried red chillies : 2
  • Green chillies : 3 (split length-wise)
  • Rice : 3 cups (cooked)
  • Salt : as required
  • Oil : 2 tblspn
  • Turmeric : a big pinch
  • Asefoetida : a pinch
  • Curry leaves : 10
Procedure :
  1. Heat oil in a pan , add mustard , cumin , let them splitter.
  2. Add asefoetida ,turmeric , urad dal , chana dal ,red chillies , split green chillies , ground nuts , cashew nuts and fry on a medium flame till they turn golden brown.
  3. Add curry leaves and give a quick stir and turn off the stove.
  4. Add all the seasonings ,salt , to the cooked rice and squeeze the lemon juice over the rice.
  5. Mix it well  properly with your hand to coat each grain of the rice with lemon juice.
  6. Serve with papad or any stir fry.
Note :
  1. You can add fresh grated coconut and shredded ginger based on your taste to give you a different flavor and taste.
  2. Add or reduce the quantity of the lemon juice according to your taste.
  3. Rice should be at room temperature when mixing the mixture.
  • Lemons should be in room temperature before squeezing . It help to extract the  juice easily.
  • Heating briefly in a microwave helps to extract the juice easily.
Photoreel  :

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