Sour Rice

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


600 grams of rice
3 smalls lemons or 2 big lemons
30 grams of table salt
6 centimeters number green chilies of approximately 7.5 long cut to 2.5 centimeter length pieces washed well and drie
14 numbers curry leaves washed well and dried
gram Asafetida powder 1
5 grams moong dal
5 grams channa dal
6 centimeters numbers red chilies cut to size of 2.5 length
5 grams turmeric powder


Wash the rice in water once to remove impurities, if any
Place the 600 grams rice in a cylindrical vessel. Pour 1000 milliliter water in the vessel.
Open the pressure cooker and pour 600 milliliter water in the cooker.
Place the vessel with rice in the cooker; close the lid of the cooker.
Then place the cooker on a gas stove and light the gas stove. Over the cooker lid place the whistle that came along with the cooker.
Allow the cooker to blow three whistles. (It takes about ten minutes). Switch off the gas stove, take out the cooker and allow it to cool for at least ten minutes.
While the cooker is cooling, take a frying pan put it on the gas stove and light it on a low flame.
Pour 11 teaspoonfuls groundnut oil or sunflower oil into the frying pan and allow it to warm for two minutes. Then place the ingredients one by one in the following order:
5 Grams dried black mustard seeds
3 Grams fenugreek seeds
5 Grams moong dal
5 Grams channa dal
20 Numbers groundnut seeds
Asafoetida powder 1 gram
6 Numbers red chilies cut to size of 2.5 cm length
5 Grams turmeric powder
Green chilies cut to size
Curry leaves
Allow the mixture to fry for 4 minutes on a low flame, then switch off the flame and close the pan with a lid
Now extract the lemon juice and pour it into the open mouthed round steel utensil of 30 centimeter diameter and height 10 centimeters(see them in the photo)(we will call it a basin for the sake of convenience). Add 30 grams table salt to the lemon juice and spread this mix like a thin film.
Open the pressure cooker lid and take out the cooked rice vessel. Using the big round spoon of 10 centimeter diameter, take out three spoons of rice and put it in the basin.
Take two spoons of rice and put in the frying pan and then transfer its contents to the basin. Now take the remaining rice and place it in the frying pan. Now using the spoon mix it and transfer the contents to the basin
Once the entire rice is transferred to the basin, hold the edges of the basin so that it remains stationary. Mix the rice and all the ingredients in all possible directions to get a yellow colored uniform mixture of lemon rice. This takes about three minutes.
Now the lemon rice is ready to be consumed.




This is my first recipe that I have placed when I started my blog. This takes about twenty minutes to cook and can be served to ten people once. It is a very tasty food and easily digestible. Use of asafoetida and fenugreek seeds cures constipation problems in some people. If the food is untouched by hand, storing it at room temperature keeps the food fresh for 12 hours and it can be safely consumed during this time. The biggest plus of this recipe is that each and every ingredient used is digestible and one can literally clean the plate without any leftovers. This is a very light food and digestible by even a one year old infant as well as an eighty plus person. Wishing you all a healthy and happy eating, I take leave.


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Thursday, January 14, 2010 - 12:15am

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