Lemon Rice (Chitranna)
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 peanuts. This quick and easy recipe is known for its tangy, spicy flavors.
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.