Lemon rice, also known as chitranna, or Nimmakaya Pulihira is a popular South Indian meal that is distinguished by its bright color and zesty taste. Lemon rice is a very common and popular dish in the Southern States of India. It is a vegan/vegetarian food option that everyone can enjoy. The process of making lemon rice is very easy. For holidays and other important events, many homes always have this tasty yet simple dish.
To make this zesty and delicious lemon rice, you just need very few ingredients and everything is available in our kitchen. The best lemon rice recipe needs staples like cooked rice, lemon juice, turmeric, mustard seeds, and curry leaves. Lemon is the reason that gives it a tangy taste. Want to know how to make this easy yet tasty dish? Stay with us!
Stepwise Preparation of Lemon Rice
Here’s a step-by-step guide to preparing the best lemon rice:
Preparation
To prepare the best lemon rice, you’ll need the following lemon rice recipe ingredients:
- 2 cups cooked rice (preferably cooled and not mushy)
- 2 tablespoons oil (preferably peanut or sunflower oil)
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 1-2 green chilies, slit
- 1-2 dried red chilies, broken into pieces
- 1 sprig of curry leaves
- 1/4 teaspoon asafoetida (hing)
- 1/4 teaspoon turmeric powder
- 1/4 cup roasted peanuts and cashews
- Salt to taste
- Juice of 1-2 lemons (to taste)
- Fresh coriander leaves for garnish (optional)
Method
Note: You can make lemon rice in two days. First with already cooked or leftover rice and the second is, starting from scratch. Here we are telling you everything from the beginning.
- First, cook the rice. Rinse 1 cup of rice under cold water until the water runs clear. Cook the rice with 2 cups of water (adjust as per the rice type) until done.
- Now, in a large pan, heat 2 tablespoons of oil over medium heat. When the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.
- Add 1 teaspoon of urad dal and 1 teaspoon of chana dal. Fry until they turn golden brown. Add the slit green chilies, broken red chilies, and curry leaves. Saute for a minute.
- Add 1/4 teaspoon of asafoetida (you can skip if you don’t like the smell) and 1/4 teaspoon of turmeric powder. Stir well.
- Add 1/4 cup of roasted peanuts or cashews. Fry for another minute until they are golden.
- Here, you have to add the cooked rice to the pan. Mix gently to coat the rice evenly with the tempering mixture. Ensure the rice doesn’t break.
- Add salt to taste and juice of 1-2 lemons. Adjust lemon juice as per your taste preference. Mix everything well. Garnish with fresh coriander leaves!
Quick Tips
Take into account a few quick tips to make the best lemon rice ever:
- Use day-old or leftover rice for optimal results. Rough rice might have a lot of stickiness. Spread the new rice out on a dish to cool and slightly dry off before using.
- To prevent a mushy texture, fluff the cooked rice with a fork after it has finished cooking.
- You can dry roast peanuts and cashews before starting the cooking process and keep them aside. This will help you to reduce the cooking time.
- Use fresh lemon juice and fresh curry leaves for maximum taste.
- Add a little pinch of turmeric for a vibrant yellow color; be careful not to use too much as it can overpower the tangy flavor of lemons.
Storage of Lemon Rice
Lemon Rice, or Chitranna, is known for its vibrant yellow color and tangy flavor. Proper storage is crucial to maintain its taste and quality.
After cooking the best lemon rice, allow it to cool to room temperature. This prevents sogginess when stored.
Transfer the lemon rice into airtight containers. This minimizes exposure to air. This can lead to spoilage and loss of tangy flavor.
Store the containers in the refrigerator. Lemon rice can typically be refrigerated for up to 3-4 days without significant loss of its tangy flavor and texture.
