Lemon Rice Recipe (South Indian Chitranna)
If you’re wondering how to make Lemon Rice, our simple step-by-step recipe guide will help you prepare this zesty dish in minutes. Lemon Rice, also known as Chitranna, is a popular South Indian rice dish made by mixing cooked rice with a flavorful tempering of mustard seeds, curry leaves, green chilies, and crunchy peanuts, all balanced with the fresh zest of lemon juice. This Indian rice recipe is quick and easy to make, known for its tangy, spicy, and aromatic flavors. Learn how to prepare Chitranna using leftover rice and everyday ingredients. Lemon rice tastes delicious when made with leftover rice and can be served as a lunchbox favorite. Follow the step-by-step instructions to cook this easy lemon rice recipe. It is a naturally vegan and gluten-free dish, making it a comforting option for a healthy meal or Indian side dish.
Ingredients for Lemon Rice (Chitranna)
- 2 cups boiled rice (preferably cooled or leftover rice)
- ½ cup fresh lemon juice
- 2 tablespoons mustard oil (or any cooking oil of your choice)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 12–15 fresh curry leaves
- 5 green chilies, finely chopped
- 1 cup raw peanuts
- 2 teaspoons chana dal (split Bengal gram)
- 2 teaspoons urad dal (split black gram)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish (optional)
How to Make South Indian Lemon Rice (Chitranna)
Prepare the South Indian Tempering (Tadka)
1. Take a frying pan, add 2 tablespoons mustard oil, and heat it on high flame to begin this easy South Indian lemon rice recipe.
2. Once the oil is hot, add 1 teaspoon mustard seeds and let them splutter for that authentic South Indian flavor.
3. Add 1 teaspoon cumin seeds and let them sizzle for about 1 minute to infuse the oil with aroma.
4. Add curry leaves and sauté them for 30 seconds.
5. Add 5 green chilies and mix well to give a spicy touch to your tangy lemon rice.
Roast the Peanuts and Lentils
6. Add 1 cup raw peanuts and roast them in the pan for about 2 minutes.
7. Now add 2 teaspoons chana dal (split Bengal gram) to enhance the texture and protein in this healthy lemon rice.
8. Add 2 teaspoons urad dal (split black gram), mix everything well, and sauté for 5 minutes until everything is golden and crisp.
9. This roasting step is crucial for flavor and crunch in a proper Chitranna recipe.
Add Cooked Rice
10. Add 2 cups boiled and cooled rice (great for using leftover rice) into the pan.
11. Mix well so the rice soaks up the flavor of the tempering and spices.
Season with Spices
12. Add ½ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, and salt to taste.
13. Mix thoroughly so the rice is evenly coated with the spices, giving it a rich yellow color and deep Indian flavor.
14. Cover the pan with a lid and cook on low flame for 5 minutes to allow the flavors to meld.
Add Lemon Juice
15. Add ½ cup of fresh lemon juice over the rice.
16. Mix well so the lemon flavor blends evenly with the rice, creating the authentic taste of lemon rice. Let it cook for another 2 minutes, then turn off the stove. Allow it to rest for a couple of minutes so the flavors settle and deepen.
17. Garnish with fresh chopped coriander leaves (optional) and serve hot perfect for a vegan lunchbox or light Indian dinner.
Serving Suggestions for Lemon Rice (Chitranna)
- Serve lemon rice with coconut chutney. The creamy texture of the chutney complements the tanginess of the rice perfectly.
- Pair with cooling sides like cucumber raita or plain yogurt.
- Lemon rice works great as a quick lunchbox meal, paired with a small container of chutney or pickle.
- For a more authentic South Indian dish experience, garnish with freshly chopped coriander leaves and a sprinkle of fresh grated coconut for added texture and freshness.
- Lemon rice be served as a breakfast or brunch dish, accompanied by steamed idlis or dosas.
FAQ
You can use any long-grain rice like basmati or sona masoori for best lemon rice. Avoid sticky or short-grain rice.
Yes, lemon rice is naturally vegan if you use oil (such as sunflower or coconut oil) instead of ghee.
Adjust lemon juice to your taste, usually 2–3 tablespoons for 2 cups of cooked rice. Add gradually and taste to avoid sourness.
Recipe Card
Lemon Rice (Chitranna)
Equipment
- 1 Frying pan or Kadhai
- 1 Spatula (wooden or steel)
- 1 Knife and chopping board
- 1 Lid to cover the pan during cooking
- 2 Serving bowl
Ingredients
- 2 cups boiled rice preferably cooled or leftover rice
- ½ cup fresh lemon juice
- 2 tablespoons mustard oil or any cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 12 –15 fresh curry leaves
- 5 green chilies finely chopped
- 1 cup raw peanuts
- 2 teaspoons chana dal split Bengal gram
- 2 teaspoons urad dal split black gram
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves for garnish optional
Instructions
- Step 1: Prepare the Tempering (Tadka)
- Heat 2 tablespoons of mustard oil in a frying pan on high flame.
- Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon cumin seeds; let them sizzle for 1 minute.
- Add 12–15 curry leaves and sauté for 30 seconds.
- Add 5 chopped green chilies and mix well.
- Step 2: Roast Peanuts and Lentils
- Add 1 cup raw peanuts and roast for 2 minutes.
- Add 2 teaspoons chana dal and 2 teaspoons urad dal.
- Sauté the mixture for 5 minutes until golden and crisp.
- Step 3: Add Cooked Rice
- Add 2 cups of boiled and cooled rice.
- Mix well with the tempering and peanuts.
- Step 4: Add Spices
- Add ½ tsp turmeric, ½ tsp red chili powder, ½ tsp coriander powder, and salt to taste.
- Mix everything and cover the pan. Cook on low flame for 5 minutes.
- Step 5: Add Lemon Juice
- Remove lid and pour in ½ cup fresh lemon juice.
- Mix well and cook for 2 more minutes.
- Turn off heat and let rest for a couple of minutes.
- Garnish with coriander leaves if desired.
