Lemon Rice Recipe | Elumichai sadam recipe


Lemon Rice is a traditional South Indian Variety Rice or Kalavai Sadam recipe made with cooked rice, tempered with lentils, turmeric powder and lemon juice. A Quick Fix Rice recipe that can be packed in lunch box or school tiffin box. Lemon Rice or Elumichai Sadam is a popular temple food in South India and served as prasadam.This easy No Onion No Garlic Rice Recipe is also made during all auspicious festivals. Lemon Rice is made on Aadi Perukku or Aadi 18 along with other rice varieties like Curd Rice, Tamarind Rice, Coconut Rice and Ven Pongal. It is also made during Navaratri and offered to the deity as Neivedyam. Lemon Rice is also made during Seemantham or Valaikapu function (South Indian Baby Shower Ceremony) as part of the 9 rice varieties that is traditionally cooked for the expecting mother. South Indian’s remember Lemon Rice as the most important part of their train journey’s. This is the best travel food ever as it stays fresh for atleast 48 hours. Lemon Rice goes well with crispy potato fry & Vathal.

For this South Indian lemon rice recipe, I first cooked the rice and then seasoned it with all the ingredients.But you can also make it using leftover rice. In fact when you use pre-cooked rice, the cook time is reduced even further and you can make For this South Indian lemon rice recipe, I first cooked the rice and then seasoned it with all the ingredients.But you can also make it using leftover rice. This dish in 15 minutes!I actually make this recipe often using leftover rice. Because we eat rice a lot, I am often left with few cups rice and this is a great way to use it. Lemon rice is typically served with potato fry,pickle,chips and papadum on the side. You can enjoy it as such too, it doesn’t really need many accompaniments.

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Lemon Rice Recipe | Elumichai sadam recipe

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins
Servings: 4
Best Season: Suitable throughout the year


How to make Lemon Rice Recipe

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  1. Heat a pan, add oil, mustard seeds, roasted peanuts, urad dal, chana dal, whole dry red chillies, finely chopped green chillies, curry leaves.

  2. Once mustard crackles, add hing or asafoetida , turmeric powder & salt. Mix well and immediately Switch off the flame.

  3. After switch off the flame add Lemon extract.

  4. Add the cooked white rice in the same pan. Mix it well.

  5. Let it rest for 15 minutes before serving.

  6. Yummy lemon rice is ready to serve serve with spicy potato fry.


  • You can use any variety of rice for this recipe. I have used Ponni raw rice.
  • The Rice will be soft in texture and not turn dry in the lunch box or during travel.
  • If you are allergic to peanuts, avoid it.
  • Lemon rice should be consumed at room temperature. Not warm or hot. Never reheat the leftovers.
  • If you are packing this rice for travel, add a little extra oil while tempering. Oil helps in retaining the freshness and will prevent the rice from drying out.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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