Lemon Rice | How to make Lemon Chitranna | South Indian Style Lemon Rice

Lemon rice, also known as “Chitranna” in Kannada and “Nimmakaya Pulihora” in Telugu, is a popular South Indian dish known for its tangy and flavorful profile. It is a simple yet delicious dish made by mixing cooked rice with a vibrant tempering of spices, nuts, and fresh lemon juice. The dish is characterized by its bright yellow color, which comes from turmeric, and its refreshing citrus flavor, imparted by the lemon juice.

Lemon rice is not only a staple in South Indian homes but also a popular offering in temples and during festivals. Its simplicity, ease of preparation, and delightful taste make it a favored choice for various occasions, including lunchboxes, picnics, and potlucks.

Key Components of Lemon Rice:

1. Cooked Rice: The base of the dish is typically leftover or freshly cooked rice that has been cooled to prevent clumping. A tsp of sesame oil is typically added to the rice to prevent sticking from each other.
2. Tempering (Tadka): The flavour of lemon rice is built upon a tempering of mustard seeds, chana dal (split chickpeas), urad dal (split black gram), dried red chilies, green chilies, asafoetida (hing), and fresh curry leaves. This mixture is sautéed in oil to release its aromas and flavors.
3. Turmeric: Turmeric is added to the tempering to give the rice its signature yellow color and subtle earthiness.
4. Lemon Juice: Fresh lemon juice is added to the rice to provide a tangy and refreshing taste.
5. Nuts: Roasted peanuts or cashews are often included to add a crunchy texture.
6. Salt and Coriander: Salt is used to season the dish, and freshly chopped coriander leaves are added for a burst of freshness and colour.
7. Vegetables: Cooked peas, grated carrots, bell peppers or sautéed onions are added sometimes for a nutritious twist.

Prepping, Cooking & Storage:

1. Prepare the Rice: Cook the rice until it is fluffy but firm. It’s best to use slightly undercooked rice to avoid mushiness.
   • Spread the cooked rice on a large plate or tray to cool and add a tsp of sesame oil . This prevents the grains from sticking together.
2. Gather the Ingredients: Gather the ingredients given in the recipe card to quickly toss the rice and prevents burning.
   • Fresh lemon juice is used in this recipe.
   • Fresh green chilies are used in the recipe but frozen ones can also be used.
   • Fresh coriander leaves are used for freshness.
3.  Green bell peppers are used in this recipe but grated carrots, onions or cooked peas can also be used.
4. Storage of Lemon Rice: Allow the lemon rice to cool completely before storing.
   • Transfer the cooled lemon rice to an airtight container and store in the refrigerator for up to 3-4 days.
   • For longer storage, place the lemon rice in a freezer-safe container or zip-lock bag.
   • Label with the date and freeze for up to 1 month.
   • To reheat, thaw in the refrigerator overnight and warm up in a microwave or on the stovetop.
5. Reheating: When reheating refrigerated lemon rice, add a splash of water to prevent dryness.
   • Use a microwave-safe container and cover it loosely, heating in short intervals and stirring in between.
   • Alternatively, reheat on the stovetop in a pan over low heat, stirring gently.

By following these steps for prepping, cooking, and storing lemon rice, you can enjoy this flavorful and tangy dish anytime, whether freshly made or reheated.

Tips for Perfect Lemon Rice

• Rice Texture: Ensure the rice is not overcooked and remains slightly firm to prevent it from becoming mushy when mixed with the lemon juice and spices.
• Adjusting Acidity: The amount of lemon juice can be adjusted according to your taste preference. Start with a smaller quantity and add more as needed.
• Enhancing Flavor: For an added depth of flavor, you can include grated ginger or a pinch of sugar to balance the tanginess of the lemon.

Serving Suggestions

Lemon rice is typically served warm or at room temperature and is often accompanied by:

• Yogurt: A side of plain yogurt or raita(onion raita) helps balance the tanginess of the rice.
• Pickle: Spicy Indian pickles add a contrasting flavor.
• Papad: Crisp papadums or appalams provide an additional crunchy texture.

Lemon Rice | How to make Lemon Chitranna

Lemon rice, also known as "Chitranna" in Kannada and "Nimmakaya Pulihora" in Telugu, is a popular South Indian dish known for its tangy and flavorful profile.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Lunchboxrecipes, Main Course, Rice

Cuisine Indian

Servings 3

Equipment

• 1 Heavy bottom pan/kadai

Ingredients

  

For the Rice

• 1 Cup Sona masoori rice/basmati rice
• Water(for cooking)
• 1 tsp Sesame oil

For Lemon Rice

• 1/4 Cup Oil(Preferably Sesame oil)
• 1 tsp Mustard
• 1 tsp Urad dal
• 1 tsp Channa dal
• 4 Red chilles
• 1 tbsp Peanuts/groundnuts
• 2 tbsp Cashew(around 15)
• 3 tbsp Curry leaves
• 2 Green chilies(chopped)
• 1/2 cup Capsicum/Green bell pepper
• 1/4 tsp Hing
• 1/2 tsp Turmeric
• 2 tsp Salt
• 2 tbsp Coriander leaves

Instructions

 

For the Rice

• Cook the rice until it is fluffy but firm.
• Spread the cooked rice on a large plate or tray to cool and add in a tsp of sesame oil. This prevents the grains from sticking together.

For Lemon Rice

• Heat oil in a large pan or wok, heat the oil over medium heat.
• Add in mustard seeds and let them splutter.
• Add chana dal, urad dal, dried red chilies, peanuts and cashew . Sauté until the dals turn golden brown and the cashews are crisp.
• Add in green chilies and curry leaves. Sauté until the chilies are crisp.
• Add in capsicum and sauté for 2 mins. Add in a asafoetida/hing and mix.
• Add the turmeric powder to the pan. Stir well to combine with the oil and spices.
• Reduce the heat to low and add the cooled, cooked rice.
• Add in chopped coriander leaves and salt. Switch off the flame.
• Add in freshly squeezed lemon juice and mix gently.

Keyword Lemon Chitranna, Lemon Rice, South Indian Style Lemon Rice