Lemon Rice/chitranna/Nimmakaya Pulihora is a crunchy, spiced, lemon-y rice dish that is quick and easy to make and tastes amazing! It is a dish originating from the south of India, particularly Karnataka and Andhra Pradesh, and is perfect to consume for breakfast lunch or dinner!
What is Lemon rice?
Lemon rice is a staple in most south Indian households, as it was in mine. We usually make it when we want a quick dish and have some leftover rice available. With just a few ingredients, this dish comes to life in no time. It has a slight tanginess from the lemon juice, aromas from the mustard seeds and curry leaves and crunchiness from the peanuts, cashews and roasted lentils.
This dish is perfect for beginners since its easy and very forgiving.
In India, his dish a very common travel food. My mum used to always pack some lemon rice with pickle, that we used to enjoy in our train journeys. The addition of turmeric and lack of soggy ingredients makes this dish stay good for a long time.
How to make Lemon rice?
Here is the step-by-step guide to making this dish.
- Start by measuring out 1 cup of rice and cooking it. You can also use leftover rice, in which case, measure out 3-4 cups of it for this recipe.
2. Let the rice cool down, then heat up some oil in a pan. Make sure it’s on medium low heat.
3. Add mustard seeds to this and let it crackle.
3. Then add the chana dal and urad dal. Fry until the dals turns golden. Do not let it burn.
4. Then add peanuts to it and let that sauté a bit (about 40 seconds) then add cashews to it.
5. Then add the chopped green chilies and curry leaves.
6. Finally add the asafoetida and turmeric powder and turn off the heat. Mix very well.
7. To this, add the cooked and cooled rice, lemon juice, salt and mix very well so that everything is well combines.
6. Cover the pan for the flavors come together for 4 to 5 minutes. and then serve the lemon rice with some spicy Indian pickle and pappad. You can also garnish with chopped coriander/cilantro leaves.
Let me know if you give this easy Lemon Rice recipe a try! Tag me aka @beextravegant on Instagram if you post it, so I can see it.
Try other breakfast/snack items from the blog:
- Vegetable Upma Recipe
- Khaman dhokla recipe
- Paniyaram recipe- shallow fried, spiced rice and lentil balls
- Vegan Yoghurt Toast – Spicy
- Tofu masala sandwich
Lemon Rice Recipe
Ingredients
- 1 cup rice sub with 3 cups of cooked rice
- 1 ¾ – 2 cups water
- 1 ½ – 2 tablespoons lemon juice or add as required
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tbsp cashews
- 3-4 tbsp peanuts
- 12-15 curry leaves
- 2 green chilies optional
- ¼ tsp asafoetida hing
- ½ tsp turmeric powder
- 1-2 tbsp neutral oil
- salt to taste
Instructions
Cooking the rice (if not using leftover rice)
- Rinse uncooked rice in water (rubbing between your palms), drain and rinse again until the water turns clear
- Then soak in water for about 30 minutes.
- Then, the water from the soaked rice.
- Add the rice in a large pan with water covering enough so that when you lay you hand on top of the rice, your fingers are covered in the water.
- Bring it up to boil and, turn the heat down, cover with a lid and cook for about 8 minutes.
- After 8 minutes, turn off the heat and let it sit for 5 minutes. Then uncover and fluff up the rice with a fork and let it cool down.
Lemon rice base
- In a large frying pan, heat 1-2 tbsp oil. Bring it to low heat.
- Add the mustard seeds and once they begin to crackle, add the chana dal and urad dal.
- Fry until the dals turns golden. Do not let it burn.
- Then add peanuts and cashews to it.
- Then add the chopped green chilies and curry leaves.
- Finally add the asafoetida and turmeric powder and turn off the heat. Mix very well.
Final Lemon Rice
- To this, add the cooked and cooled rice, lemon juice, salt and mix very well.
- Cover the pan for the flavors come together for 4 to 5 minutes.
- Serve the lemon rice with some spicy Indian pickle and pappad.
- Optionally, garnish with chopped coriander/cilantro leaves.
Storage
- Leftovers can be stored in the refrigerator for up to 3 days and can be stored in the freezer for up to one to two months.
I discovered you on Tiktok and can’t thank you enough. I’m currently suffering with horrible morning sickness and have gone off of meat and dairy completely. Your recipes are keeping me fed lol.
Can’t wait to try what’s next ♥️
Oh no. I hope my recipes can be helpful with your morning sickness!
Thank you so much for appreciating my work! Means a lot ❤️
Tried this recipe today and it’s SO good! I never thought such a simple dish could taste that good.
I know right? The ROI on this recipe is UP THERE! So happy about your comment, Tamara!
Wow! This was really good! The recipes here are life changing!
I’ve travelled a bit in your country but have since become disabled and not able to travel. I’m way too young to not be able to travel and am fighting hard to be able to do so again. Found you scrolling through TikTok and am excited to try some of your recipes to remind me of the flavors of India.
Thank you. Once I track down some of the ingredients (I’m in Albany NY so will hit up local Indian grocery stores here), I will post my results with you.
Be well!
Thanks, Christine! Food is how I travel to my country too (without going there). Whenever I try different cuisines, I’m transported to that country through my senses. I hope you try a lot of these recipes and relive the days you spent in India! Sending you all my love ❤️