South Indian lemon rice, also called chitranna, is a quick and flavourful way to turn cooked rice into a satisfying meal. Fresh lemon juice gives it a bright tang, while mustard seeds, curry leaves, chilli and peanuts add crunch and aroma. It is ideal for lunch boxes, picnics or a simple weekday lunch.
Recipe at a glance
- Prep: 10 minutes
- Cook: 10 minutes
- Serves: 3
Ingredients
- 3 cups cooked rice, cooled and separated
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 tablespoons raw peanuts
- 1 teaspoon chana dal (optional)
- 1–2 green chillies, slit
- 8–10 curry leaves
- ¼ teaspoon turmeric
- Pinch of asafoetida (optional)
- 2–3 tablespoons fresh lemon juice, to taste
- Salt to taste
- 1 tablespoon chopped coriander (optional)
How to make lemon rice
- Use cooled rice; gently separate the grains so they do not turn mushy.
- Heat oil in a pan. Add mustard seeds and let them pop.
- Add peanuts and chana dal if using. Fry on medium-low heat until the peanuts are toasted and the dal is golden.
- Add green chillies, curry leaves, turmeric and asafoetida. Stir briefly.
- Turn off the heat and allow the tempering to cool for a minute. Stir in lemon juice and salt.
- Add the cooked rice and gently mix until the grains are evenly coated. Taste and adjust lemon juice or salt.
- Finish with coriander if desired. Serve warm or at room temperature.
Tips for flavourful lemon rice
- Day-old refrigerated rice works well; break up clumps before mixing.
- Add lemon juice after switching off the heat to keep its fresh flavour.
- For a milder version, use one chilli or remove its seeds.
- Cashews can replace peanuts, or leave nuts out if needed.
What to serve with lemon rice
Serve with cucumber raita, plain yoghurt, papad or a simple vegetable stir-fry. For a lunch box, cool the rice before packing it into a clean container.
Storage
Refrigerate leftovers promptly in a covered container and use within 2–3 days. Reheat until steaming hot. If packing for several hours, keep the rice chilled until you leave and use an insulated lunch bag with an ice pack.
Frequently asked questions
Can I make lemon rice with freshly cooked rice?
Yes, but spread it on a tray briefly so excess steam escapes and the grains stay separate.
Can I prepare it without peanuts?
Yes. Omit them or use toasted cashews if suitable for your diet.
Why is my lemon rice bitter?
Too much lemon pith or seeds can add bitterness. Strain the juice if needed and add it gradually.
Final thoughts
This easy lemon rice recipe balances tangy lemon, fragrant curry leaves and crunchy peanuts. Keep the rice fluffy and add the lemon juice off the heat for a dependable South Indian favourite.