Lemon Rice (Chitranna)
This vibrant and flavorful South Indian lemon rice is a quick and easy side dish, perfect for a light meal or accompanying other curries. It features fluffy rice infused with a tangy lemon zest and juice, tempered with mustard seeds, curry leaves, and peanuts for a delightful crunch.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 397 kcal
Allergen information: may contain mustard, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 3 cupcooked rice, cooled, preferably day-old
- 1 pcslemon, juiced and zested
- 2 tbsppeanut oil
- 1 tspmustard seed
- 1 tspurad dal, split, skinned
- 1 tspchana dal, split, skinned
- 0.25 cuppeanut, raw, unsalted
- 10 pcscurry leaf
- 1 pcsgreen chili, slit lengthwise
- 0.5 tspturmeric powder
- 0.75 tspsalt
garnish
- 2 tbspcilantro, fresh, chopped(optional)
Equipment
large bowl · wok · fork · large skillet
The method
Step by step
- 1
Fluff the cooled cooked rice with a fork in a large bowl, ensuring there are no lumps.
About 1 min
Cook’s note: Using day-old rice helps prevent the dish from becoming mushy.
- 2
Heat the peanut oil in a large skillet or wok over medium heat.
About 1 min
- 3
Add the mustard seed and let them splutter.
About 1 min
Cook’s note: Cover the pan if they pop vigorously.
- 4
Stir in the urad dal, chana dal, and peanuts.
- 5
Fry until the dals turn light golden brown and the peanuts are lightly roasted, about 2-3 minutes.
About 3 min
Cook’s note: Stir constantly to prevent burning.
- 6
Add the curry leaf and green chili and sauté for another minute until fragrant.
About 1 min
- 7
Reduce the heat to low and stir in the turmeric powder and salt.
- 8
Immediately add the fluffed cooked rice to the skillet.
- 9
Gently mix everything together, ensuring the spices are evenly distributed and the rice is coated with the tempering.
About 3 min
Cook’s note: Use a light hand to avoid breaking the rice grains.
- 10
Remove from heat and stir in the lemon juice and lemon zest.
About 1 min
Cook’s note: Adding lemon after removing from heat preserves its fresh, tangy flavor.
- 11
Taste and adjust salt or lemon juice if needed.
- 12
Garnish with fresh chopped cilantro, if using, and serve warm.
About 1 min
Per serving
Nutrition
- Calories
- 397.3kcal
- Protein
- 8.5g
- Carbs
- 62.9g
- Fat
- 13g
- Fibre
- 3.5g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover lemon rice in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.
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