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Indian Rice · South Indian

South Indian Lemon Rice

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South Indian lemon rice: cooked rice tossed with a crunchy tempering of mustard seeds, dals, peanuts, curry leaves and turmeric, plus fresh lemon.

By The JollyRoses Kitchen · Updated

Prep
10 min
Cook
10 min
Total
20 min
Serves
3
Vegan Easy Main Course
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Bowl of bright yellow rice with peanuts, curry leaves, a dried red chili and lime slices
Photo: jason roy on Unsplash

Lemon rice is bright yellow rice seasoned with a hot-oil tempering and plenty of lemon juice. It goes by chitranna in Karnataka, elumichai sadam in Tamil Nadu and nimmakaya pulihora in Andhra, and it is a common choice for lunchboxes, festival meals and temple offerings.

It is one of the fastest ways to turn plain cooked rice into a meal: the tempering takes about 5 minutes, and the rice only needs to be tossed and warmed through.

Why this recipe works

  • Cooked, cooled rice keeps its grains separate, so the finished dish is fluffy rather than mushy.
  • Chana dal, urad dal and peanuts fried in the tempering add a nutty crunch to every bite.
  • Lemon juice goes in off the heat, so it tastes fresh and tangy instead of bitter.

South Indian Lemon Rice recipe

By The JollyRoses Kitchen · 20 min total · Easy

Ingredients

Servings 3

For the rice

For the tempering

To finish

Equipment

  • Large skillet or kadai
  • Wooden spoon or spatula
  • Citrus juicer

Instructions

  1. Prepare the rice

    Spread the cooked rice on a large plate or tray and gently break up any clumps with a fork. Sprinkle the salt over it. If you are cooking rice fresh, spread it out to cool for 15–20 minutes so the grains firm up before mixing.

  2. Fry the peanuts

    Heat the oil in a large skillet over medium heat. Add the peanuts and fry, stirring, until they are golden and crisp, 2–3 minutes.

  3. Temper the spices

    Add the mustard seeds. When they start to pop, add the chana dal, urad dal and dried red chilies and stir until the dals turn light golden, about 1 minute. Add the green chilies, ginger, curry leaves and asafoetida and stir for 30 seconds until the leaves crackle.

  4. Add the turmeric

    Lower the heat, stir in the turmeric and cook for just a few seconds so it loses its raw taste without burning.

  5. Toss the rice

    Add the rice to the pan and fold gently with a spatula until every grain is evenly yellow. Warm through for 1–2 minutes, then turn off the heat.

  6. Add lemon and serve

    Drizzle the lemon juice over the rice and fold again. Taste and adjust the salt and lemon. Stir in the cilantro and let it sit for 5 minutes before serving so the rice absorbs the flavors.

Tips for the best south indian lemon rice

  • Use rice that is cooked a little firm and fully cooled. Hot, freshly cooked rice breaks and turns pasty when tossed.
  • Add the lemon juice off the heat. Cooking lemon juice for long can make it taste bitter.
  • Fry the dals only until light golden; they keep darkening for a few seconds after the rice goes in.
  • Lemons vary a lot in tartness, so start with 2 tablespoons of juice and add more after tasting.
  • Many packaged asafoetida blends contain wheat flour. For a gluten-free dish, use a gluten-free brand or leave it out.

Substitutions

Sona masoori or basmati riceAny long- or medium-grain white rice, or leftover rice from the day before.
PeanutsCashews, added for the last minute of frying, or leave them out for a nut-free version.
Peanut or sesame oilGhee for a richer, festive version (the dish is then vegetarian, not vegan).
Fresh lemon juiceLime juice, used in the same amount.

Storing and reheating

Refrigerate leftovers in a shallow covered container within 1 hour of cooking (never more than 2 hours). Eat within 3 days of when the rice was first cooked, and reheat only once, with a sprinkle of water, until steaming hot. For a lunchbox, pack it with an ice pack.

What to serve with south indian lemon rice

Frequently asked questions

Is lemon rice the same as chitranna?
Yes. Chitranna is the Kannada name for lemon rice. In Tamil it is called elumichai sadam, and in Telugu it is often called nimmakaya pulihora. The method is very similar across all three.
Can I use freshly cooked rice for lemon rice?
You can, but spread it out and let it cool for 15–20 minutes first. Warm, steaming rice is soft and breaks easily when you toss it with the tempering.
Why does my lemon rice taste bitter?
Bitterness usually comes from cooking the lemon juice or from burnt turmeric. Add the turmeric over low heat for only a few seconds and stir in the lemon juice after the pan is off the heat.
Which rice is best for lemon rice?
Sona masoori and ponni are common in South India. Basmati works well too and gives longer, separate grains. Whatever you use, cook it so the grains stay a little firm.
Is lemon rice vegan?
This version is vegan because it uses oil. Some cooks use ghee for the tempering, which makes it vegetarian instead.

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