Lemon Rice

There are days when cooking feels like a chore-and then there are days when a single whiff of tempered mustard seeds in hot oil brings everything to life. Lemon rice does that for me. It’s one of those dishes that doesn’t demand much, yet gives back so much more. Bright, tangy, and quietly comforting.

Whenever there’s leftover rice, this is the first thing I think of. It’s almost like a ritual-heat a bit of oil, add mustard seeds and let them crackle, then drop in the lentils, curry leaves, green chilies. That sound alone is healing. The smell hits you before anything else does. Nutty urad dal and chana dal toasting, the crisp pop of curry leaves, and then the turmeric, turning everything golden and hopeful.

And then comes the lemon juice-fresh, sharp, and clean. It doesn’t just flavor the rice; it lifts it. You can almost taste sunshine when you eat it. I usually let the rice sit for a few minutes after mixing, letting the lemon settle into the grains. It tastes better that way, like it had time to think.

There’s something so reassuring about lemon rice. Maybe because it’s so common in South Indian homes that it becomes invisible. But when you sit down to eat it, really eat it, you realize how perfect it is. Balanced, easy, full of texture and spark. I like mine with a few roasted peanuts added in, just for that extra bite. Some people add ginger, some add grated coconut-but for me, even the basic version feels complete.

It travels well too. We pack it for train journeys, temple visits, long drives. There’s something beautiful about opening a banana leaf parcel and smelling that citrus and spice even miles away from home.

I’ve eaten lemon rice cold, straight from the fridge. I’ve eaten it warm, with a spoonful of curd. I’ve even paired it with spicy potato fry or papad. It never lets me down. It’s always there, like an old friend-familiar, gentle, quietly brilliant.

And the best part? You don’t need a special occasion. Just some rice, a lemon, and a moment to breathe.

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Lemon Rice

Author: Ushadevi Cooking Method: Boiling, Sauteing Cuisine: Karnataka, Tamil Courses: Dinner, Lunch, Rice, Vegan, Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 3

Best Season: Suitable throughout the year

Description

Lemon Rice or Chitranna is a traditional delicacy from Karnataka. It’s a mildly spiced, flavorful rice dish that is super simple to make and perfect for lunch boxes. You can use any rice variety, but here, Basmati rice is used.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ cup Biriyani rice / Raw rice
• ¹⁄₂ teaspoon Salt
• 2 ¹⁄₂ tablespoon Lemon Juice
• 1 teaspoon Gingelly oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 teaspoon Chana Dal
• 2 teaspoon Raw peanuts
• 1 pinch Asafoetida
• ¹⁄₂ teaspoon Ginger (chopped)
• 2 Green Chillies (chopped)
• 2 Dry Red chillies
• 4-5 Curry Leaves
• ¹⁄₂ teaspoon Turmeric powder

Instructions

1. First, cook the rice. Boil water in a pot, add enough salt.
2. When the water starts boiling, add the rice and cook until done. Drain the water completely and keep the rice aside.
3. Heat gingelly oil (sesame oil) in a pan. Add 1 teaspoon of mustard seeds.
4. When the mustard seeds start to splutter, add urad dal and sauté.
5. As the urad dal begins to change color, add chana dal and sauté for a few more seconds.
6. Add raw peanuts and roast them until golden.
7. Now add a pinch of asafoetida, chopped ginger, green chillies, dry red chillies, and curry leaves. Sauté everything well.
8. Add turmeric powder and mix it in.
9. Turn off the flame and add lemon juice. Mix it well with the tempering.
10. Finally, add the cooked rice to the pan and combine everything thoroughly.
11. Lemon Rice is ready. Serve warm with curd, papad, or even pickle for a complete meal.