Saturday, July 2, 2011

Nimmakaya Pulihora / Lemon Rice

This is very simple Indian recipe.., a variety of Rice with just lemon and nothing much. Also an immd. recipe that comes to our mind when feeling lazy to cook :) This is a pretty common recipe that is made in almost every Indian's kitchen but hope this helps any priliminary cooks :) I also have a beautiful tip that makes this dish more yummy. Check it out below the post. Hope you'll enjoy it.. it's my mom's special :)


1 cup Rice
2 lemons(Juice squeezed)
3 Green Chillies-slit
2 Red Chillies-torn into pieces
1 spring Curry leaves
Salt to taste

For Tempering(Talimpu):

2 tbsp oil
1 tsp Cumin Seeds/Jeelakarra
1 tsp Mustard Seeds/Aavalu
2 tbsp Peanuts/Pallilu
1 tbsp Bengal gram/pachi senagapappu
1 tbsp Black gram/minapappu
2 tbsp Cashew/Jeedipappu


1. Cook rice and keep it aside(with 1:2 rice-water ratio).
2. Heat oil in a pan and add all the ingredients listed for the tempering. Fry them until they change to light brown color.
3. Add both the chillies and curry leaves. Add a pinch of hing/asafoetida and turmeric and fry again.
4. Turn off the flame and add the lemon juice to the pan. Also the salt. Wait for a while and add the  tempering to the rice and mix well.
5. Check for the salt and lemon and alter according to your taste.

Tip: Do not add the Green Chillies to the tempering. Take a 2-inch coconut piece. Bring the green chillies and coconut to mixi to make a nice paste. Mix it to the rice along with the tempering.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking


  1. hi your blog is looking awesome......but, can you post new recipes.........

  2. Hello Kishore.. Thank you so much for your response on our blog.. I wanted to include every simple and routine recipe on my blog which might help few beginner cooks too.. but, Would definitely try to post new varieties here. Hope you might find some, if you can browse through our blog's Archive. Thank you for for being here again :)


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