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12

Lime Rice (Elumicham Sadam)

January 12, 2008 |

… also called Lemon Rice in India, where lemon is the word often used to describe lime.

Regular and Persian limes

This Tamil delicacy comes from our friend Bhavani, who is a great cook. The really authentic flavour in her lime rice comes from the ~~hint~~ very liberal use of light sesame oil. This variety of oil is also called gingelly or til oil in India.

Sesame oil (both of the light and dark variety), is rich in antibacterial agents and nutrients. Nutritional data HERE.

While the dark, pungent variety is used in China and southeast Asia, the variety used in south India is light, and very mild.

Light sesame oil or gingelly oil or til oil (left) has the mild taste and aroma of sesame seeds.

Dark or toasted sesame oil (right) has been pressed from sesame seeds that have been toasted and, consequently, have a nuttier, more intense flavor.

The two flavour profiles are completely different, and they cannot be used interchangeably. If you have a bottle of dark sesame oil kicking around and want to use it in lieu of light, add half a teaspoon to 2 tablespoons of regular vegetable oil while cooking. It will impart a background flavour without overpowering the dish.

Producing sesame oil, both light and dark, is a labour intensive process, and this is reflected in the higher cost. A great deal of manual labour goes into obtaining the seeds from the ripe fruit pod. Hence, sesame is hardly ever cultivated in Western industrialised agricultural areas.

Now, we’re converts. We’ve modified the standard setting in our kitchen’s system configuration. Sesame oil overrides all other options. Peanut oil, which used to be the default program, is now banished to the dark recesses of the pantry.

LIME RICE

Serves 4

Cook
1 cup basmati or long-grain rice
until each grain is separate.

How to cook rice

To the hot rice, add
2 tsps lime juice
1 tsp oil
and mix gently with a fork.

If the rice looks sticky, spread it out on a baking sheet to cool a bit.

Also soak 1 tsp chana dal (split bengal gram) for 30 minutes, drain, pat dry and spread on a microwave-safe plate. Zap in on HIGH for a minute or until completely dry. You can make a big batch (1/2 cup) and store it for future use. Frying it raw makes it hard to chew. If you prefer it that way, don’t soak it.

Chana Dal. Raw (left), after soaking and microwaving (right)

For seasoning
In a big pan, heat
2 tablespoons oil (we used light sesame oil).

To it add
1 tsp brown mustard seeds
1 tsp chana dal (see note above)
1/4 tsp asafeotida,
8 or 9 curry leaves
3-4 tablespoons unsalted raw peanuts
and 1/4 to 1/2 tsp turmeric powder (depending on how yellow you want the rice to be).

When the nuts begin to get toasty, add
2-3 chopped green chillies

When the mustard seeds pop and the peanuts are golden, add the rice. Stir gently and garnish with
2 to 3 tablespoons of chopped coriander leaves.

We had ours with Cabbage Poriyal (stir-fry). We enjoyed it very much.

First Among Sequals by Cynthia @ Forgive Me My Nonsense

chana-dal, chillies, Curry leaves, gingelly, India, lemon, lime, Rice, sesame oil, Tamil, til, vegan recipes, vegetarian recipes

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30 Comments so far

musy on January 12, 2008 11:04 pm
Lim/lemon rice is one of the most refershing rice preparations. And i so agree with you about the use of sesame oil!
Dee on January 13, 2008 1:31 am
Im visiting after a long time!! the new look looks lovely!!!! and I never say no to lemon rice, it was my lunch box special for many years!!!! and my mom makes it for every festival, ekadasi etc. We used to complain but still relish it and my mom still uses gingelly oil in all her cooking till date!
Pelicano on January 13, 2008 3:36 am
I’ve had a recipe for lime rice for awhile, but never got around to trying it. But that one wasn’t accompanied by all of this glorious information! I learned two new things from your post: the health benefits of sesame oil, and how to better deal with chana dhal when frying. Am I anywhere near correct in thinking that the bags of “dalia- split and roasted” is chana dhal which is roasted while fresh/or rehydrated- such as in this method?

don’t know how they make dalia, but this is a distinct possibility. - b.
Miri on January 13, 2008 5:32 am
Love lemon rice only when it is made “just right”!Yours looks just right! the light yellow colour not blinding to the eye!

But I don’t like using Basmati for this, the one time I tried it, it just didn’t taste like homemade lemon rice….
Bharathy on January 13, 2008 6:10 am
“Lime” Rice(yes, the word for lemon here)with liberal amounts of Idhayam Nallennai,looks perfect with the just right taste!!!
See how you have made a simple Tamil Comfort food, so warm and appetising with the just right ingredients to go along.
enjay on January 13, 2008 8:19 am
I love lemon rice, but never thought of using sesame oil, even though I have the right kind. Thanks for making today’s lunch decision easier.:)
Kalyn on January 13, 2008 10:10 am
Oooh, I do love the sound of this. And basmati is one of the few types of white rice that I do eat (it’s relatively low on the glycemic index for white rice.) Bookmarking right now.
Jayashree on January 13, 2008 11:30 am
Tell me, how do you make something as simple as lime rice look so delectable in your pics???
Namratha on January 13, 2008 11:41 am
Its nice to know Sesame oil can make such a difference, I’ve always used regular canola or vegetable oil. Will keep this one in mind.
Here it is!!!! on January 13, 2008 12:51 pm
I love lemon rice with kathrikka puli kolmabu
Also, in our families we use dried red chillies.
Oh god, just thinking of it, makes my mouth water. I am making some right now Also a huge batch so I don’t have to worry for a while.
Laavanya on January 13, 2008 2:33 pm
I like lemon rice and hot potato curry to go with it. Yummy. Looks lovely. I agree that nallennai gives a beautiful flavor.
TBC on January 13, 2008 3:41 pm
What a beautiful pic that is!
Love lemon rice. I’ve never used sesame oil for making this though. Will try it your way the next time.
Cynthia on January 13, 2008 6:15 pm
Oh this is definitely going to be made soon in my kitchen. Thanks to you both and Bhavani.
deepa on January 13, 2008 7:36 pm
I was a silent visitor or u r blog …just now tried out u r lemon rice ….came out wonderfully ….was hearing abt the use of sessame oil in this for the first time ..wow it really makes the entire flavor change & I liked a lot . thanks
Rajitha on January 13, 2008 7:45 pm
i think from 8th to 10th..i have taken only lime rice or tomato rice to school..if my mom packed anything else..it was duly got home!! it is lime rice for lunch tomorrow
TC on January 13, 2008 8:38 pm
Thanks for the tip about mixing toasted sesame oil w/ regular oil.
Anita on January 13, 2008 8:45 pm
I will switch to sesame oil for all my ‘varity’ rices then…

Bhuna chana is made by roasting dried chana (the small black variety) in large woks/karahis over a big flame, and then hulled and split. No soaking is involved. It is a ‘professional’ ingredient - meaning it is never home-made.

By soaking chana dal and then frying it you get a crunchier yet less hard bite as opposed to adding it dry to the oil - which is how I use it in my Southie tadkas.
Nags on January 13, 2008 8:51 pm
simple and elegant!
kalva on January 13, 2008 9:46 pm
Yes this is one such delicious rice you can whip up in no time…! My grandma actually used to marinate green chillies in salt and lemon juice,, and believe those chillies tasted great in the lemon rice… if u can, try it next time..!
Sowjanya Yinti on January 13, 2008 10:31 pm
I think Gingelly oil has Jaggery in it and pure sesame oil doesn’t. The only reason I knew is because they started putting ingredients on even the Idhyama brand sesame oil I buy from Indian store :).

you are right. see the ingredients listed here.
http://www.indianblend.com/site/664954/product/HB-45
- b.
arfi on January 13, 2008 11:29 pm
I haven’t tried cook rice with lime, unless making rice salad with grated lime zest in the Thai dressing. I can believe the taste will be so refreshing. Lime gives good texture in Balinese cooking, mostly, besides chillies and lemon grass. I just love it. Great post, Bee! Love it.
Nirmala on January 14, 2008 1:05 am
Looks lovely. My most favorite dish. But we make it by boiling the lemon juice along with the seasoning for just a few seconds. If you could add pearl onions and saute before adding the lemon juice to the seasoning they turn to a wonderful pink adding a contrast to the yellow rice. they taste great too
rina on January 14, 2008 8:28 am
This is all time fav..bee. Love it.
raksanand on January 14, 2008 9:02 am
looks gorgeous
Priya on January 14, 2008 1:04 pm
The sesame oil does make a huge difference and it also gives the dishes a festive feel since its the preferred oil in traditional foods at my place.
Aparna on January 15, 2008 4:27 am
The rice looks beautiful, as your pictures always do.
If you want the traditional taste to this dish, then do not use basmati rice here. The flavor of basmati takes away from the real taste of lime/ lemon rice. Also, corainder leaves are usually not used as a garnish.
Happy Cook on January 16, 2008 9:19 am
Hay how come i missed this wonderful lime rice.
I love them, till now I have not convertend my hubby to the taste of this lime rice ( atleast mine)
I am going to try this recipe once as it is having nuts and he is a sucker for nuts
I too soak the rice 30 minutes.
Ruchi on January 16, 2008 10:59 am
Hi Bee and Jai,
I tried this recipe of urs and it is so authentic.I had developed a phobia that I cannot cook south Indian food,but this recipe has such easy steps that it felt like a cakewalk.Till now,I would pray that a Southie friend would cook this for a cookout.Ordering this at a restaurant has always been a disaster for me.But thanks to u guys,I can now cook it myself.Your website is a piece of art.You have done a wonderful job.
Inji Pennu on January 16, 2008 11:16 pm
Could you ask her to post a authentic tomato rice too please?
Soniya on January 24, 2008 8:15 am
Great recipe! Although I prefer sona masuri rice to basmati for Southern Indian preparations. Also, I wasn’t aware that the word lemon is specific to Indian or rather British English. So when Americans say, “When life gives you lemons, make lemonade” are they referring to a different kind of lemons here? Or rephrasing the question, what is the difference between lemons and limes in American parlance?

americans refer to the large yellow fruit as lemons. it is larger and has thicker skin than limes, plus it’s yellow and sweeter. like the indian sweet lime (mosambi), but a tad more sour than that. lemons are sweeter than limes and more sour than mosambi. haven’t seen them in india. pic here. - b.