📝 About This Recipe
A quintessential South Indian comfort food, this Lemon Rice—locally known as Chitranna—is a vibrant explosion of zesty citrus, nutty crunch, and aromatic tempering. Each grain of fluffy Basmati is coated in a golden turmeric hue and punctuated by the earthy pop of mustard seeds and roasted lentils. It is the perfect balance of tang and spice, making it an indispensable side dish that brightens any dining table.
🥗 Ingredients
The Rice Base
- 1.5 cups Basmati or Sona Masuri Rice (rinsed until water runs clear)
- 2.75 cups Water (for cooking the rice)
- 1 teaspoon Salt (plus more to taste)
- 1/4 teaspoon Turmeric Powder (added during boiling for even color)
The Tempering (Tadka)
- 2 tablespoons Peanut Oil or Ghee (high smoke point is best)
- 1 teaspoon Brown Mustard Seeds
- 1 tablespoon Chana Dal (split chickpeas, soaked for 10 mins and patted dry)
- 1 teaspoon Urad Dal (split black gram)
- 1/4 cup Raw Peanuts (unsalted)
- 2-3 pieces Dried Red Chilies (broken into halves)
- 12-15 pieces Fresh Curry Leaves (patted dry to avoid splattering)
- 2 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Fresh Ginger (finely grated)
- 1/4 teaspoon Asafoetida (Hing) (optional, for authentic aroma)
The Citrus Finish
- 3-4 tablespoons Fresh Lemon Juice (adjust based on tartness preference)
- 1/2 teaspoon Turmeric Powder (for the tempering)
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Rinse the rice thoroughly under cold water until the starch washes away and the water runs clear. This ensures the grains remain separate and fluffy.
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2
In a pot or rice cooker, combine the rice, water, 1 teaspoon of salt, and 1/4 teaspoon of turmeric. Cook until the rice is tender but firm (al dente).
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3
Once cooked, spread the rice onto a large tray or baking sheet. Drizzle with a teaspoon of oil and fluff gently with a fork. Let it cool completely; using warm rice will make the dish mushy.
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4
Heat the peanut oil or ghee in a large heavy-bottomed skillet or wok over medium heat.
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5
Add the raw peanuts to the oil. Sauté for 2-3 minutes until they turn golden brown and smell nutty.
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6
Add the mustard seeds. When they begin to pop and crackle, add the chana dal and urad dal.
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7
Fry the dals until they turn a light golden color. Be careful not to burn them, as they can turn bitter quickly.
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8
Stir in the dried red chilies, slit green chilies, grated ginger, and curry leaves. The curry leaves will crisp up almost instantly.
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9
Sprinkle the asafoetida (hing) and the remaining 1/2 teaspoon of turmeric powder into the oil. Stir for 10 seconds to release the fragrance.
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10
Turn off the heat. This is crucial—adding lemon juice to a boiling pan can make the juice taste bitter.
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11
Pour the fresh lemon juice into the tempering mixture in the skillet and stir to combine.
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12
Add the cooled rice to the skillet. Gently fold the rice into the tempering using a spatula, ensuring every grain is coated in the yellow oil without breaking the grains.
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13
Taste and add more salt or lemon juice if needed. Garnish generously with freshly chopped cilantro.
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14
Let the rice sit for at least 15 minutes before serving. This 'resting' time allows the grains to fully absorb the citrus and spice flavors.
💡 Chef's Tips
Always use day-old rice or rice that has been cooled completely for the best texture. Don't skimp on the oil; it carries the turmeric and lemon flavors evenly across the rice. If you don't have fresh curry leaves, avoid using dried ones as they lack the punch; instead, increase the cilantro. Adjust the number of green chilies to your heat preference; remove seeds for a milder version. For an extra crunch, you can add a tablespoon of roasted cashews along with the peanuts.
🍽️ Serving Suggestions
Serve alongside crispy Potato Fry (Aloo Fry) for a classic texture contrast. Pair with a cool bowl of cucumber raita to balance the tanginess. Enjoy with a side of spicy mango pickle and papadums. This rice is excellent as a travel food as it stays fresh and flavorful at room temperature. Serve as an accompaniment to a simple Dal Tadka or roasted chicken.