Tangy Lemon Rice (Chitranna)

Name: Tangy Lemon Rice (Chitranna)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Karnataka / South Indian
Ingredients: 500 g cooked basmati or sona masoori rice (fluffed and completely cooled, grains separate); 1 tsp sesame oil or peanut oil (drizzled over cooled rice); 2 tbsp sesame oil or peanut oil (for authentic flavor); 1 tsp mustard seeds (black); 3 tbsp raw peanuts (shelled); 1 tbsp chana dal (bengal gram); 1 tsp urad dal (black gram); 2 whole dry red chillies (broken); 2 whole green chillies (slit); 1 tbsp ginger (finely grated); 12 leaves curry leaves (fresh); 0.75 tsp turmeric powder (bright yellow); 0.25 tsp asafoetida (hing) (pinch); 3 tbsp fresh lemon juice (freshly squeezed (do not cook lemon juice directly)); 2 tbsp fresh coriander (chopped); 1 tsp salt (to taste)

4.8 (1,040 ratings)

• Cuisine: Karnataka / South Indian

Vibrant yellow rice infused with freshly squeezed lemon juice, tempered with crunchy peanuts, roasted lentils, mustard seeds, curry leaves, and green chillies.

⏱️ Prep Time 10 min

🍳 Cook Time 15 min

⌛ Total Time 25 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Easy

🌶️ Spice Level Medium

🥕

Ingredients

Servings:

For the Rice Base

500 g cooked basmati or sona masoori rice— fluffed and completely cooled, grains separate
1 tsp sesame oil or peanut oil— drizzled over cooled rice

For the Crunchy Tempering

2 tbsp sesame oil or peanut oil— for authentic flavor
1 tsp mustard seeds— black
3 tbsp raw peanuts— shelled
1 tbsp chana dal— bengal gram
1 tsp urad dal— black gram
2 whole dry red chillies— broken
2 whole green chillies— slit
1 tbsp ginger— finely grated
12 leaves curry leaves— fresh
0.8 tsp turmeric powder— bright yellow
0.3 tsp asafoetida (hing)— pinch
3 tbsp fresh lemon juice— freshly squeezed (do not cook lemon juice directly)
2 tbsp fresh coriander— chopped
1 tsp salt— to taste

For the Rice Base

• 500 g cooked basmati or sona masoori rice — fluffed and completely cooled, grains separate
• 1 tsp sesame oil or peanut oil — drizzled over cooled rice

For the Crunchy Tempering

• 2 tbsp sesame oil or peanut oil — for authentic flavor
• 1 tsp mustard seeds — black
• 3 tbsp raw peanuts — shelled
• 1 tbsp chana dal — bengal gram
• 1 tsp urad dal — black gram
• 2 whole dry red chillies — broken
• 2 whole green chillies — slit
• 1 tbsp ginger — finely grated
• 12 leaves curry leaves — fresh
• 0.75 tsp turmeric powder — bright yellow
• 0.25 tsp asafoetida (hing) — pinch
• 3 tbsp fresh lemon juice — freshly squeezed (do not cook lemon juice directly)
• 2 tbsp fresh coriander — chopped
• 1 tsp salt — to taste

🔥

Cooking Instructions

01

Spread & Cool Cooked Rice
⏱️ 5m

Spread cooked rice onto a wide plate or tray. Drizzle 1 tsp oil and let cool completely so grains remain distinct and firm.

✓ Visual Cue: Individual dry, fluffy grains of rice
02

Fry Peanuts & Lentils
⏱️ 4m

Heat 2 tbsp oil in a wide kadai over medium heat. Splutter mustard seeds. Add raw peanuts, chana dal, and urad dal. Fry on low flame for 3 minutes until peanuts are crunchy and dals are golden brown.

✓ Visual Cue: Peanuts crackle and turn fragrant golden amber
03

Sauté Aromatics & Turmeric
⏱️ 2m

Add dry red chillies, slit green chillies, grated ginger, curry leaves, and hing. Sauté for 30 seconds. Add turmeric powder and salt, stirring quickly for 10 seconds before removing the pan from direct heat.

✓ Visual Cue: Vibrant golden oil sizzling with aromatics
04

Add Lemon Juice Off Heat
⏱️ 1m

Turn off heat. Pour freshly squeezed lemon juice into the hot seasoned oil. Swirl to combine.

✓ Visual Cue: Adding lemon off the heat prevents bitterness
05

Toss Rice Gently & Garnish
⏱️ 3m

Add cooled rice to the pan. Toss gently with a flat wooden spatula until every grain is coated in bright sunny yellow dressing without breaking the rice grains. Garnish with chopped coriander.

✓ Visual Cue: Glorious sunny yellow grains speckled with red chillies and green curry leaves

💡

Chef's Authentic Tips

Always cool the rice completely before mixing; warm rice becomes mushy when tossed.
Never cook lemon juice over high heat, as it turns bitter; always add it off the flame.

🔄

Smart Substitutions

Can add 2 tbsp grated raw green mango during mango season for Raw Mango Rice (Mamidikaya Pulihora).

🍽️

Serving Suggestions & Pairings

✓ Perfect picnic and lunchbox dish; pair with crispy potato chips, roasted papad, and coconut chutney.

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Estimated Nutrition

Per Serving

Calories 290

Protein 6g

Carbs 46g

Fat 10g

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