Elumichai Sadam

Elumichai Sadam

Elumichai Sadam

Veg Vegan

Tamil Brahmin lemon rice — cooked and cooled rice mixed with fresh lemon juice, turmeric, and salt, then tossed with a tempering of mustard seeds, urad dal, chana dal, curry leaves, dried red chilli, green chilli, ginger, and peanuts fried in sesame or groundnut oil. The sesame oil is essential; substituting any other oil eliminates the dish's characteristic nuttiness. Served at room temperature — the rice must be cooled before the lemon juice is added to prevent the acid from making the rice gummy. One of the most important rice preparations for temple offerings, train journeys, and picnics in Tamil Nadu; along with puliyodharai and thayir sadam it forms the holy trinity of travel rice in Tamil Brahmin culture.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi

Best for

Lunch

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

1 cup basmati rice
2 tablespoons oil
1 teaspoon mustard seeds
1 tablespoon chana dal
1 tablespoon urad dal
2 tablespoons peanuts
2 dried red chilies
1 pinch asafoetida
1 sprig curry leaves
1/4 teaspoon turmeric powder
2 lemons, juiced
— salt to taste

Instructions

  1. 1 Wash and soak the basmati rice for 20 minutes.
  2. 2 Cook the rice with 2 cups of water until done and let it cool.
  3. 3 Heat oil in a pan and add mustard seeds. Let them splutter.
  4. 4 Add chana dal, urad dal, and peanuts. Fry until golden brown.
  5. 5 Add dried red chilies, asafoetida, and curry leaves. Sauté briefly.
  6. 6 Stir in the turmeric powder and mix well.
  7. 7 Add the cooked rice to the pan and mix gently to coat the rice with the spices.
  8. 8 Pour the lemon juice over the rice, add salt to taste, and mix well.
  9. 9 Cook for another 2-3 minutes on low heat, stirring occasionally.
  10. 10 Remove from heat and serve warm.

Tips

For extra flavour, roast the peanuts separately before adding to the dish.