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    Home Β» By Ingredient Β» Fruits Β» Lemons ~ Limes

    Published: Nov 4, 2014 Β· Modified: Oct 1, 2020 by Usha Rao

    Lemon Rice ~ Nimmakaya Pulihora

    For day two of the marathon under the theme cooking with lemons, I have a traditional South Indian recipe, nimmakaya pulihora. Pulihora is usually made with either tamarind, lemon/lime or raw green mangoes when mangoes are in season. Husband is not fond of pulihora and I rarely make it at home. Even if I do, it is just for me. This week’s theme forced me to make it and post the recipe. Though pulihora is traditionally prepared with lemon juice, tamarind paste or with grated raw mango, I have tried carrot pulihora and cranberry pulihora for previous marathons.

    Blogging Marathon, Lemon Rice,

    Pulihora is prepared during festivals, for road trips, train journeys, for picnics and is also an excellent dish to make on lazy days when one is in no mood to cook. This can be served with any shorva or kurma or can be eaten as it is. I like to eat it without any side dish or with some yogurt. Lemon pulihora can also be made with left over rice.

    Blogging Marathon, Lime Rice, Pulihora,

    Preparation: 30 – 45 minutes (includes time to cook rice)
    Servings: 1 – 1 Β½

    Ingredients:
    The measuring cup used here is the one that comes with the rice cooker.

    • 1 cup Rice
    • 1 Β½ – 1 ΒΎ cup Water
    • 1 Lemon, juiced or 3 tbsp. Lemon Juice (lime can also be used.)
    • β…› tsp. crushed Garlic (opt)
    • Pinch of Turmeric
    • Β½ - ΒΎ tsp. Salt (adjust to taste and also mind you I added additional ΒΌ tsp. when tempering)
    • Cilantro chopped (opt)

    Tempering

    • 3 tsp. Oil (3 tsp. = 1 tbsp.)
    • β…› tsp. Mustard Seeds
    • β…› tsp. Cumin
    • 3 – 4 Curry Leaves
    • 1 - 2 Green Chilies slit length wise and cut into 2-3 pieces (Can use Β½ green chilies and Β½ red chilies or only red chilies)
    • ΒΌ tsp. Salt
    • 1 - 2 tbsp. Peanuts (I used 1 tbsp. but if you like peanuts use 2 tbsps.)
    • β…› Turmeric

    Preparation:

    • Cook rice in a rice cooker using 1 Β½ – 1 ΒΎ cups water and let it cool. I used a rice cooker but rice can be cooked in a saucepan or in a pressure cook.
    • In a bowl mix together garlic if using, lemon juice, salt, turmeric.
    • Once the cooked rice cools, add lemon juice to it and mix well. Taste the rice and adjust lemon juice and salt, if more is needed.
    • If using cilantro, add it to the rice and toss. Cilantro can be added now or after mixing tempering to the rice.
    • For the tempering, heat oil in a pan. Add mustard seeds, cumin and let the seeds pop.
    • Add peanuts, green chilies, curry leaves, salt and sautΓ© until peanuts are roasted. This would take 1 Β½ – 2 minutes. I used roasted peanuts this time and added after green chilies were lightly roasted. Since peanuts are already roasted, cook them for few seconds until all seasoning and flavors coat the peanuts.
    • Add turmeric and remove from the stove.
    • Add the tempering to the rice and mix well.
    • Serve the pulihora with shorva or serve it as it is. I prefer eating it without any side dish and like it with some plain yogurt.

    Note:

    • Garlic – this is optional and it can be added raw to lemon juice and mix it to rice or can be added in tempering. It can also be left out.

    Blogging Marathon:Β Checkout what my fellow bloggers are doing this week on blogging marathon page.

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    1. veenasvegnation says

      November 30, 2014 at 7:36 am

      We always make pulihora with Tamarind. This looks so nice and lovely click!

      Reply
    2. Ammaji Kitchen{Sree} (@sreevallie) says

      November 24, 2014 at 4:46 pm

      Very comforting & tempting dish.

      Reply
    3. Sindhiya says

      November 07, 2014 at 1:04 pm

      Nice presentation... Looks sooo good!!!

      Reply
    4. Srivalli says

      November 06, 2014 at 3:28 am

      For the longest time I have always associated Pulihora with only Tamarind as we call the other types suffixed with annam..so when I read about the different versions after blogging, I realized there is so much to know even in my own cuisine..:)..very lovely pictures Usha..Served this way, I won't mind eat it..:)

      Reply
    5. Pavani says

      November 05, 2014 at 6:21 pm

      Adding garlic sounds like a nice twist to pulihora. I also add grated ginger & hing to the tempering. This is my kind of comfort food -- with some yogurt, I'll be all set.

      Reply
    6. Padma Rekha says

      November 05, 2014 at 9:19 am

      Yor are tempting me Usha looks too good

      Reply
    7. Sarita says

      November 05, 2014 at 5:51 am

      wow lemon rice looks awesome! I like to grab from the screen.. Nice pics.

      Reply
    8. Priya says

      November 05, 2014 at 12:36 am

      Even today am carrying lemon rice in my lunch box, i cant forget making them atleast thrice or twice a month, we love lemon rice that much.

      Reply
    9. manjulabharWebsiteathkumar says

      November 04, 2014 at 10:38 pm

      love this comfort food anytime πŸ™‚ you have made them perfect !!

      Reply
    10. srividhya says

      November 04, 2014 at 9:19 pm

      Comfortable food.. πŸ™‚ Looks delicious..

      Reply
    11. Harini says

      November 04, 2014 at 8:42 pm

      Lovely pictures. I have never tried adding garlic to the classic lemon rice. The bowl looks very beautiful!

      Reply
    12. pumpkinfarmfood says

      November 04, 2014 at 12:42 pm

      lovely bowl to go with the yellow rice...i often make this rice and for once was disappointed knowing that i had posted this already..this is like the first dish to hit people's mind...the one that make this when one thingks of lemon

      Reply
    13. Vaishali Sabnani says

      November 04, 2014 at 10:01 am

      These rice are so flavorful , must put them on my menu list...look great.

      Reply
    14. Varada says

      November 04, 2014 at 8:01 am

      I love this rice . I always made it with tamarind . Should try it with lemon juice.

      Reply

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