South Indian Lemon Rice
South Indian Lemon Rice (Chitranna)
Prep: 10 mins
Difficulty: Easy
Cook: 15 mins
Serves: 3 - 4 people
Bright, zesty, and incredibly aromatic, Chitranna (Lemon Rice) is a beloved South Indian comfort dish that takes just minutes to prepare. It is a stunning visual and culinary masterpiece characterized by its vibrant yellow hue.
The magic is all in the tempering. The sharp pop of our Wild Black Mustard Seeds, paired with the earthy aroma of fresh curry leaves and the crunch of Malabar Jumbo Cashews, transforms ordinary rice into an extraordinary meal.
Ingredients
- 2.5 cups cooked rice (preferably cooled)
- 1 tsp Wild Black Mustard Seeds
- 1/2 tsp Turmeric Powder
- 2 tbsp Malabar Creamy Jumbo Cashew Nuts Whole
- 2 tbsp raw peanuts
- 1 tbsp chana dal (split Bengal gram)
- 1 tsp urad dal (split black gram)
- 2-3 dried red chillies
- 2 green chillies, slit lengthwise
- A generous handful of fresh curry leaves
- 1/4 tsp asafoetida (hing)
- Juice of 1.5 to 2 large lemons
- 2 tbsp oil (sesame or peanut preferred)
- Salt to taste
Method
Step 1 Start by spreading your cooked rice on a wide plate. Fluff it gently with a fork and let it cool completely. Using freshly cooked, hot rice will make the dish mushy.
Step 2 Heat oil in a wide, heavy-bottomed pan or kadhai over medium heat. Add the Wild Black Mustard Seeds. Wait for them to fully crackle and pop to release their nutty flavor.
Step 3 Lower the heat slightly and add the chana dal, urad dal, raw peanuts, and Malabar Creamy Jumbo Cashews. Roast them gently while stirring continuously until they turn a beautiful golden brown and become fragrant.
Step 4 Toss in the dried red chillies, slit green chillies, and fresh curry leaves. Be careful as the curry leaves will splatter. Sauté for 30 seconds until the chillies blister slightly.
Step 5 Turn the heat down to the lowest setting (or turn it off entirely). Stir in the asafoetida (hing), Turmeric Powder, and salt. Mixing the turmeric into the warm oil ensures an even, bright yellow color without tasting raw.
Step 6 Add the completely cooled rice to the pan. Pour the freshly squeezed lemon juice evenly over the top. Mix everything gently but thoroughly until every grain of rice is coated in the vibrant yellow tempering. Serve at room temperature with papad or plain yogurt!
Chef's Tip: Never squeeze lemon juice into a pan that is on high heat, as it can turn the rice slightly bitter. Always add it at the very end when the heat is extremely low or completely off! Leftover day-old rice actually works best for this recipe.
