Lemon Rice Recipe: A Tangy, Crunchy Delight from South India

lemon rice, also referred to as Chitranna or Nimmakaya Pulihora in various South Indian languages, is a flavorful, tangy rice dish beloved for its simplicity and taste. With its bright yellow hue, crunchy nuts, and a burst of tangy lemon juice, this recipe is the epitome of comfort food with a vibrant twist. Lemon juice, aromatic spices, fresh curry leaves, and fried nuts blend harmoniously with steamed rice to create a dish that’s not only easy to prepare but also irresistibly delicious.

Whether you’re looking for a quick lunch, a light dinner, or a picnic staple, lemon rice has got you covered. This vegan recipe has won hearts across generations and is a staple in South Indian households. So, let’s dive into what makes this tangy and crunchy dish a crowd-pleaser.

What Is Lemon Rice?

Lemon Rice is a quintessential South Indian rice recipe made by mixing cooked rice with a tempering of mustard seeds, urad dal (split black gram), green chilies, curry leaves, and a generous squeeze of fresh lemon juice. Peanuts and cashews lend a delightful crunch to the dish, while turmeric powder adds its signature golden color.

This versatile dish can be whipped up using freshly cooked rice or even leftover rice. Its light, tangy flavor makes it a hit for any occasion, whether served at temples, in restaurants, or at home. Not only is it quick to make, but it’s also incredibly forgiving—you can adapt it to your taste and available ingredients.

Why You’ll Love Lemon Rice

• Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy weekdays or lazy weekends.
• Tangy and Flavorful: The tang of lemon juice complements the aromatic spices perfectly.
• Versatile: Can be made with freshly cooked rice or leftovers.
• Vegan-Friendly: Naturally vegan, with no dairy or animal products.
• Nutritious: Packed with protein from lentils and nuts.

Ingredients You’ll Need

Here’s a quick rundown of the ingredients for Lemon Rice:

For the Rice:

• 1 cup rice (any non-sticky variety like basmati or sona masuri)
• 2 cups water
• ½ tsp salt

For the Tempering:

• 3 tbsp sesame oil (or any neutral oil)
• 1 tsp mustard seeds
• 1 tbsp urad dal (optional but adds a nutty flavor)
• 2–3 dry red chilies
• 2–3 green chilies (chopped)
• 10–12 curry leaves
• A pinch of asafoetida (hing)
• ¼ tsp turmeric powder

For the Crunch:

• 2 tbsp peanuts
• 1 tbsp cashews

For the Tangy Kick:

• 2–3 tbsp fresh lemon juice (adjust to taste)
• Fresh coriander leaves (for garnish)

how to make lemon rice

1. Cook the Rice

Stove-Top Method:

1. Rinse 1 cup of rice thoroughly and soak it for 20 minutes.
2. In a pot, add the rice, 2 cups of water, and ½ tsp salt. Cover and cook on a low flame until the water is fully absorbed and the rice is tender.
3. Let the rice cool on a plate or in a large bowl.

Instant Pot Method:

1. Add rice, water, and salt to the Instant Pot. Pressure cook on high for 5 minutes.
2. Quick-release the pressure, fluff the rice, and let it cool.

2. Fry the Nuts

1. Heat 2 tbsp sesame oil in a small pan.
2. Fry peanuts until golden and crunchy. Remove and set aside.
3. In the same oil, fry cashews until lightly golden. Remove and set aside.

3. Prepare the Tempering

1. Add another tablespoon of sesame oil to the pan.
2. Toss in mustard seeds and let them crackle.
3. Add urad dal, red chilies, green chilies, and curry leaves. Sauté until aromatic.
4. Stir in turmeric powder and asafoetida, then immediately turn off the heat.

4. Combine and Mix

1. Pour the tempering over the cooled rice.
2. Add the fried nuts and freshly squeezed lemon juice.
3. Gently mix everything until well-combined. Cover and let the flavors meld for 5 minutes.

Tips for the Perfect Lemon Rice

• Rice Texture: Ensure the rice grains are separate and not mushy. If overcooked, fluff the rice gently once cooled.
• Customize Heat: Adjust the quantity of green and red chilies to suit your spice preference.
• Nut Options: While peanuts and cashews are traditional, you can skip one if needed.
• Storage: Store leftover Lemon Rice in an airtight container in the fridge. Consume within a day for the best flavor.

Serving Suggestions

Lemon Rice is versatile and can be enjoyed in multiple ways:

• Serve with crispy papads for a simple, satisfying meal.
• Pack it as a picnic or lunchbox staple—it stays fresh even at room temperature.
• Pair it with yogurt or coconut chutney for added flavor.

Conclusion

Lemon Rice, also known as Chitranna or Nimmakaya Pulihora, is more than just a rice dish—it’s a celebration of tangy, spicy, and nutty flavors. With minimal effort and simple ingredients, you can whip up this South Indian classic that never fails to impress. Whether you’re a seasoned cook or a beginner, this lemon rice recipe is sure to become one of your go-to meals.

So, why wait? Grab your ingredients and give this delightful recipe a try. Your taste buds will thank you!

FAQs About Lemon Rice

1. Can I use leftover rice to make Lemon Rice?

Absolutely! In fact, leftover rice works wonderfully as it’s less sticky and easier to mix with the tempering.

2. What can I serve with Lemon Rice?

Lemon Rice pairs beautifully with pappadums, coconut chutney, or a side vegetable salad. It’s also a great standalone dish for a light meal.

3. Is Lemon Rice gluten-free?

Yes, as long as you skip the asafoetida or use a gluten-free variety, Lemon Rice is naturally gluten-free.

4. Can I skip the nuts?

While the crunch from peanuts and cashews is a highlight of the dish, you can omit them if you have allergies or prefer a nut-free version.