About the Dish
Lemon Rice, also known as Chitranna in South India, is a tangy, flavorful, and aromatic rice dish made with freshly cooked rice, lemon juice, and a tempering of spices. Originating from South India, particularly in the states of Karnataka, Tamil Nadu, and Andhra Pradesh, lemon rice is a popular dish that has found its way into households across India, thanks to its vibrant taste and simplicity.
The taste of lemon rice is a delightful balance of tangy, spicy, and savory. The fresh lemon juice gives it a refreshing zing, while the tempering of mustard seeds, cumin, curry leaves, and green chilies adds a burst of aromatic flavor. A hint of turmeric adds color, and roasted peanuts or cashews lend a crunchy texture that makes every bite satisfying. It’s not overly spicy, but the tempering gives it a subtle warmth that complements the lemony sharpness beautifully.
What makes lemon rice truly stand out is its simplicity. The dish can be made in no time with basic ingredients that are usually available in any Indian kitchen. It’s the perfect dish for a quick lunch, snack, or even a packed meal. The use of leftover rice is also common, making it an easy and waste-reducing way to repurpose rice from a previous meal. It requires minimal cooking effort, making it ideal for busy days when you need something delicious but don’t have the time or energy for a complicated dish.
Recipe
Ingredients
Directions to make
- 1 cup rice (preferably basmati or any long-grain rice)
- 2 tablespoons oil (or ghee for richer flavor)
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2-3 green chilies, slit
- 1-2 dried red chilies (optional)
- 10-12 curry leaves
- 1/4 teaspoon turmeric powder
- 1 tablespoon ginger, finely chopped (optional)
- 1/4 cup roasted peanuts or cashews (for crunch)
- Salt to taste
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon sugar (optional, for balance)
- 1 tablespoon chopped coriander leaves (for garnish)
Step 1 : Cook the Rice
- Wash and soak the rice for about 15 minutes. Then, cook the rice in a pot or rice cooker with enough water (about 2 cups of water for 1 cup of rice) until it’s fluffy and fully cooked. Allow the rice to cool slightly, or you can use leftover rice if available.
- In a large pan or wok, heat 2 tablespoons of oil or ghee over medium heat.
- Add the mustard seeds. Let them splutter for a few seconds.
- Add the cumin seeds and let them sizzle.
- Add the green chilies and dried red chilies (if using) to the pan, sautéing for another 30 seconds.
- Add the curry leaves and turmeric powder. Stir well to combine, and cook for another minute to bring out the flavors.
- If you like a bit of spice, you can add finely chopped ginger at this stage. Cook for another minute until it softens.
- Add the roasted peanuts or cashews to the tempering, stirring them in to coat them with the oil and spices.
- Now, gently add the cooked rice to the pan. Mix the rice and the tempering carefully, making sure the rice is evenly coated with the spices. Avoid breaking the rice grains.
- Once the rice is well-mixed, add salt to taste. Stir in lemon juice to give the rice its characteristic tangy flavor.
- If you like a slight sweetness to balance the sourness, you can add 1 teaspoon of sugar. Stir well.
- Mix everything together gently and let it cook on low heat for 2-3 minutes, allowing the flavors to blend.
- Garnish with fresh chopped coriander leaves for a pop of color and
