Lemon Rice (Chitranna)

🧂 Ingredients

• 3 cups Cooked rice(Preferably cooled, day-old rice. Fluff it with a fork to separate grains.)
• 3 tbsp Lemon juice(Freshly squeezed is best for optimal flavor.)
• 1/2 tsp Turmeric powder
• 2 tbsp Peanuts(Raw, unsalted peanuts.)
• 1 tsp Mustard seeds
• 10 leaves Curry leaves(Fresh curry leaves.)
• 2 Green chilies(Finely chopped. Adjust to your spice preference.)
• 2 tbsp Oil(Neutral oil like vegetable, canola, or sunflower oil.)
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the tempering: Heat the oil in a small pan or tadka pan over medium heat. Once the oil is shimmering (but not smoking), add the mustard seeds. Let them splutter completely – this should take about 30-60 seconds. Be careful as they can pop.

   ⏱️ 1 minute
2. 2

   Add the peanuts and chopped green chilies to the pan. Sauté for about 1-2 minutes, stirring frequently, until the peanuts turn golden brown and fragrant. Be careful not to burn them.

   ⏱️ 2 minutes
3. 3

   Tear the curry leaves and add them to the pan. They will sizzle and crisp up quickly. Stir for about 30 seconds until fragrant.

   ⏱️ 30 seconds
4. 4

   Add the turmeric powder to the tempering mixture and stir for another 15-20 seconds. This toasts the turmeric slightly, enhancing its flavor and color. Immediately remove the pan from the heat to prevent burning.

   ⏱️ 30 seconds
5. 5

   In a large mixing bowl, place the cooked and fluffed rice. Add salt to taste.

   ⏱️ 1 minute
6. 6

   Pour the hot tempering mixture over the rice. Ensure all the flavorful oil and spices are scraped into the bowl.

   ⏱️ 1 minute
7. 7

   Add the fresh lemon juice to the rice. Gently toss everything together using a spoon or spatula, ensuring the rice grains are well coated with the tempering and lemon juice without breaking them. Mix until the color is evenly distributed.

   ⏱️ 3 minutes
8. 8

   Taste and adjust seasoning if needed, adding more salt or lemon juice as per your preference for tanginess. Serve immediately at room temperature or chilled.

💡 Pro Tips

• ✓Adding lemon juice towards the end helps preserve its bright color and fresh flavor.
• ✓The dish should have a pronounced tangy taste from the lemon.
• ✓Lemon rice is an excellent option for packed lunches (tiffin boxes) as it holds up well and tastes delicious at room temperature.
• ✓Ensure the rice grains are separate before mixing to avoid a mushy texture.

🔄 Variations

• For added texture and protein, add 1-2 tablespoons of cooked chana dal (split chickpeas) along with the tempering.
• Substitute peanuts with cashews for a richer flavor and different crunch.
• A pinch of asafoetida (hing) can be added to the tempering for an extra layer of flavor, especially if you enjoy its pungent aroma.

🥗 Nutrition

Per serving