Lemon/lime rice – Tamilnadu’s popular rice variety

Lemon rice or Elumicham Sadam is a popular rice variety in tamil nadu and is a perfect comfort food. Its very easy and quick to make and can be very easily carried in tiffin box for your lunch.

I have come across two versions of the preperation of this rice variety. Though I use the first version more.

      Now I have updated the post with a third version of making it when you are in a hurry.


  • Cuisine: south indian
  • Course: main course
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins


1 cup Rice- (you can use any raw rice or basmati also works well here.)
1 tsp Mustard
1 tsp Udid dal
1 tsp Channa dal
3 – 4 Dried red chillies
1 Curry leaves- stem
3/4 cup Groundnuts
a pinch Asafoetida
one Juice of lemon
1 tsp Sesame oil
1 tsp Turmeric powder
to taste Salt


  1. Version 1

Cook the rice till it is soft and grains are seperate.

Heat oil in a pan.

Add mustard, udid dal,channa dal,dried red chillies,asafoetida and then add curry leaves and groundnuts. Mix well.

Add the turmeric powder and salt.

Then add the cooked rice. Stir and mix well.

Switch off the flame.

  1. Ingredients

    Squeeze out the juice of the lime into the rice.
  2. Steps

    1. Mix well.
  3. Version2
  4. Cook the rice.
  5. Heat oil in a pan and add mustard, udid dal ,channa dal, asafoetida ,dried red chillies ,groundnuts and curry leaves.
  6. Add the cooked rice and mix well with seasoning.
  7. In a small vessel squeeze out the lime juice. Add tumeric powder and salt to it and heat it for few seconds. (don’t heat for too long , otherwise it will turn bitter).
  8. Add this to the rice. Mix well.
  9. Updated- Version 3
  10.  This is my own version which I do nowadays when I am in a real hurry!!!
  11. Wash the rice well. Drain the water. Keep it aside.
  12. Heat a pressure cooker pan.
  13. Add mustard seeds, udid dal, channa dal dried red chillies and peanuts.
  14. Add the curry leaves. Saute for a minute.
  15. Add turmeric powder and salt.
  16. Add the soaked rice.
  17. Mix everything well together.
  18. Close the lid along with the whistle.
  19. Cook till the rice is soft and the grains are seperate.
  20. When it depressurises, open the lid.
  21. Mix with a spoon or just fluff it up with a fork.
  22. Squeeze the lemon juice.
  23. Mix well.
  24. Serve immediately with fried papads or onion tomato chutney or potato curry is the best combo with lemon rice.

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31 thoughts on “Lemon/lime rice – Tamilnadu’s popular rice variety”

  1. Loved the recipe…i had heard a lot abt love of SOUTHINDIANS for this tangy rice ,but never made this myself.Now i will surely like to give it a try and i guess i would prefer it piping hot,coz i love rice steaming hot 😉

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