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. Spices add warmth, color, heat that define a well-balanced rice and lemon flavor blends evenly with the rice, creating the authentic taste of lemon rice. 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)
- Rice (preferably cooled or leftover): I usually use leftover rice to prepare lemon rice because it’s less sticky. You can also use fresh rice just let it cool completely to avoid clumping. Basmati, sona masoori, or any medium-grain rice works well.
- Lemon Juice: It adds the signature tangy flavor in Chitranna. I prefer squeezing fresh lemons. For a twist, try lime juice or even tamarind water for a slightly different tang.
- Mustard Oil (or any cooking oil): Mustard oil gives the dish a sharp, earthy flavor common in South Indian rice recipes. If unavailable or too strong for your taste, you can use any cooking oil or substitute with sunflower oil, groundnut oil, or ghee for richness.
- Mustard Seeds: These pop and release a nutty aroma when added to hot oil. Mustard seeds are a key flavor in South Indian tempering (tadka).
- Cumin Seeds: It adds warmth and depth. I always use whole cumin seeds for texture, but a pinch of ground cumin can be added if you don’t have the seeds.
- Curry Leaves: Fresh curry leaves are used in most authentic South Indian dishes. If you don’t have them, you can skip or use a bit of lime zest for a citrusy note.
- Green Chilies: These add heat and zing. You can also use slit chilies, jalapeños, or even red chili flakes as a substitute.
- Peanuts: Peanuts adds crunchiness in lemon rice. You can add them whole, but can also use roasted cashews or toasted sunflower seeds if allergic to peanuts or for variation.
- Chana Dal (split Bengal gram): Chana dal adds a nutty texture in lemon rice chitranna when sautéed. If unavailable, try using yellow moong dal or skip it if needed.
- Urad Dal (split Black gram): Urad dal gives that signature South Indian crunch in the tempering. If you don’t have it, you can use chana dal only or leave it out.
- Spices: I use turmeric, red chili powder, and coriander powder as the main spices in Indian lemon rice. Turmeric adds a beautiful color and a mild earthy flavor. There’s no exact substitute, but you can skip it if you prefer a less yellow hue. I also add red chili powder for both color and heat, use Kashmiri chili powder or paprika if you want a milder version. Coriander powder brings a subtle citrusy warmth. If it’s unavailable, you can skip it or replace it with a pinch of cumin powder.
- Salt to taste: Regular table salt works fine.
- For Garnishing: I love finishing with fresh coriander on top of rice for a burst of freshness. You can also use mint leaves to keep it simple.
How to Make Lemon Rice (Chitranna)
1. Before you start cooking, gather and prep these main ingredients for making lemon rice:
- 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)
2. Heat mustard oil in a frying pan over high flame. Add mustard seeds and cumin seeds, letting them sizzle for about a minute to infuse the oil with flavor.
3. Add fresh curry leaves and green chilies, sautéing for about 30 seconds until fragrant.
4. Add raw peanuts and roast for 2 minutes, then mix in chana dal and urad dal. Sauté everything together for about 5 minutes, until the peanuts and lentils turn golden and crisp, giving the dish its authentic crunch and flavor.
5. Add 2 cups boiled and cooled rice into the pan. Season with spices to build the signature flavor of lemon rice. Add the following:
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- Salt to taste (you can also use pink Himalayan salt or black salt for added depth)
Mix the rice thoroughly so it is evenly coated with the spices, turning a rich yellow and absorbing the deep Indian flavors. Cover the pan with a lid and cook on low flame for 5 minutes.
6. Add fresh lemon juice over the rice. Mix well and 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. Garnish with curry leaves and serve hot.
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.
Frequently asked questions
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 tbsp mustard oil or any cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 12 fresh curry leaves
- 5 green chilies finely chopped
- 1 cup raw peanuts
- 2 tsp chana dal split Bengal gram
- 2 tsp urad dal split black gram
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- Salt
- Fresh coriander leaves for garnish (optional)
Instructions
- Heat oil in a pan and add mustard seeds; once they begin to splutter, add cumin seeds to release their earthy aroma.
- Toss in fresh curry leaves and chopped green chilies, letting them sizzle for a few seconds to create an authentic South Indian tadka.
- Add raw peanuts and roast until they turn golden brown and crunchy, adding a nutty flavor to the spiced rice dish.
- Mix in chana dal (split Bengal gram) and urad dal (split black gram) and fry until crisp, giving the lemon rice a traditional crispy texture.
- Stir in boiled and cooled rice, preferably leftover rice, and gently combine so that every grain stays fluffy and coated with the tempering.
- Sprinkle turmeric powder, red chili powder, coriander powder, and salt to taste, mixing thoroughly; cover the pan and cook on low flame for a few minutes to allow the spices to blend.
- Finally, pour in fresh lemon juice for a tangy kick, stir gently, let the rice rest for a couple of minutes, and garnish with fresh coriander leaves before serving with papad, pickle, or curd for a traditional South Indian meal.
