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Lemon Rice – Elumichai Sadam recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 3 servings 1x


Recipe for lemon rice / elumichai sadam made with lemon juice, turmeric, ginger and spices. A perfect south indian recipe.


  • 1 Cup (250 ml) Rice, cooked
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon split urad dal ( split black gram lentil)
  • 1 teaspoon chana dal
  • 2 dried red chillies, broken into small pieces
  • 1/4 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 6 cashew nuts, chopped
  • 2 tablespoon peanuts
  • 1 inch piece ginger, finely minced
  • zest of one lemon / lime
  • 4 green chillies, chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon turmeric powder
  • Juice of one lemon / lime
  • 3 sprigs coriander leaves, chopped fine


  1. Heat oil in a pan until hot. Add in the mustard seeds, split urad dal (black gram dal), split chana dal, dried red chillies, cumin seeds and curry leaves. Let the mustard seeds splutter. Add in the chopped cashew nut and the peanuts. Roast till the cashew nuts are golden and the dals are slightly brown.
  2. Add in the finely minced ginger, lemon zest, chopped green chillies, salt and the sugar. Saute for 20 seconds. Add in the turmeric and mix well to combine. Make sure the turmeric doesn’t burn and the flame is set to low. Saute for 5-10 seconds.
  3. Add in the cooked rice and mix well. Switch off the flame. Add in the lemon juice and coriander leaves. Always add lemon juice at the last. Cooking lemon juice for a long time will make it bitter. So I always add lemon juice after removing from heat. The residual heat of the rice will cook the juice just enough.
  4. Serve warm.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main Course
  • Cuisine: Tamilnadu