Lemon Upma

1 Aug

Nimmakaya Pindi


Lemons / Limes 3 – 4
Raw Rice 1 cup
Green Chiles 4
Turmeric Powder 1 tsp
Salt to taste
Oil 1 tsp


Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 5
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Coarsely grind the rice in a spice blender or use rice rawa if exists.
Squeeze the juice out of the lemons into a bowl and dissolve sufficient salt in to the juice.
Remove stems, wash and slit the green chiles.

Using an electric rice cooker, cook ground rice, tsp of oil, salt in 1 1/2 – 2 cups of water until fluffy.
Alternatively, use a heavy bottomed vessel to cook the rice rawa and make sure to stir the ingredients frequently to not burn them.
Remove the cooked rice rawa onto a wide plate or mixing bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chiles and turmeric powder.
Remove from heat and add to cooked rice rawa.
Pour the salted lemon juice and stir thoroughly without forming any lumps until everything is properly mixed.
Adjust the seasonings if necessary and serve with pickle and yogurt.

This lemon upma should be consumed within half a day of preparation.


5 Responses to “Lemon Upma”

  1. Jyothi August 1, 2008 at 10:03 am #

    Completely new dish and beautiful color. Just love your photo raji! keep going dear…

  2. meena wani August 2, 2008 at 3:24 am #

    complete new invention and full of vitamin c and love the photo very much

  3. savitha August 26, 2008 at 2:38 am #

    Really a very new dish and colorful.

  4. kepee October 1, 2010 at 6:35 pm #

    very very spicy and tasty foods u r giving. Thanks a lot

  5. kepee October 1, 2010 at 6:36 pm #

    very very tasty recipes u hav given

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