Side Dish

Lemon Rice (Chitranna)

Name: Lemon Rice (Chitranna)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 cup cooked rice cooled, preferably day-old; 1 pcs lemon juiced and zested; 2 tbsp peanut oil; 1 tsp mustard seed; 1 tsp urad dal split, skinned; 1 tsp chana dal split, skinned; 0.25 cup peanut raw, unsalted; 10 pcs curry leaf; 1 pcs green chili slit lengthwise; 0.5 tsp turmeric powder; 0.75 tsp salt; 2 tbsp cilantro fresh, chopped (optional)

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

VeganVegetarianGluten-free

Allergen information: may contain mustard, nuts, and peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

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

72%Score

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

Storage

Store leftover lemon rice in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.