Lemon Rice (Chitranna)
لیمن رائس (چترانا)
Lemon rice is sunshine on a plate: golden with turmeric, sharp with lemon, crunchy with peanuts and fragrant with . In Karnataka it's called *chitranna* and in Tamil Nadu *elumichai sadam*, and it's what South Indian families pack for train journeys, picnics and temple visits because it tastes good at room temperature. It takes 15 minutes if you have cooked rice, and day-old rice is actually better.
- ⏱ Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Easy
- Serves 3
Method
Tap a step when it is done.
Spread the rice on a plate so the grains separate and cool completely.
Heat the oil in a karahi. Add the mustard seeds; when they pop, add the chana dal, urad dal and peanuts and fry on medium-low for 2–3 minutes until golden and crunchy.
Add the curry leaves, green and dried chillies, ginger and and sizzle for 30 seconds. Turn off the heat and stir in the turmeric and salt.
Add the rice and toss gently until every grain is yellow. Squeeze over the lemon juice, add the coriander and mix. Taste and add more salt or lemon.
Rest for 10 minutes for the flavours to soak in. Serve warm or at room temperature.
Kitchen notes
Add the lemon juice off the heat; cooking it makes it bitter.
Freshly cooked rice breaks easily. If using it, let it cool completely on a tray first.
Cashews can replace the peanuts for a festive version.
Rice for the road
In South India, “variety rice” means cooked rice flavoured with a single bold ingredient: lemon, tamarind, coconut or yogurt. Lemon rice is the most popular. Because it’s mildly acidic and cooked in oil, it keeps well without refrigeration, which is why it fills tiffin boxes for school, office and long train journeys.
The crunchy tarka
The magic is in the . Chana dal, urad dal and peanuts are fried until golden so they stay crunchy in the soft rice, while mustard seeds, curry leaves and chillies add aroma and gentle heat. Turmeric goes in last, off the heat, so it colours without burning.
A smart way to use leftover rice
Lemon rice is better with rice cooked a few hours earlier or the day before; cold rice holds its shape when tossed. It’s a great use for leftover plain rice from dinner.
Serving
Serve with plain yogurt, a crisp papad, or coconut chutney. For a cooling partner from the same tiffin tradition, make curd rice.
Questions people ask
How long does lemon rice keep?
It's made to travel: fine at room temperature for 5–6 hours, and up to 2 days in the fridge.
Can I use basmati rice?
Yes. Basmati gives long, separate grains; South Indian short-grain rice gives a softer, more traditional texture.
Nutrition (estimate, per serving)
- Calories
- 360
- Protein
- 8 g
- Fat
- 13 g
- Carbs
- 52 g
