Tangy Lemon Rice
Lemon flavored rice seasoned with lentils and peanuts is a treat to eat. It is tangy and spicy but can be made mild to suit your taste buds. It is called ‘chitranna’ in kannada. Chitranna can be made with raw mango, mustard and coconut. Lemon rice is also served in wedding feasts and also in temples on various festivals.
Very simple to make with basic pantry ingredients is very colorful and kids love it as well. Also an excellent way to use any leftover cooked rice.
Every time I make this dish I get requests for the recipe. In fact I have shared this recipe with many family and friends. Any short grain variety or basmati rice can be used to make this.
I remember as a child when I visited my grandparents in Bangalore our granny or ‘Dodamma’ always made lemon rice for us (my sister and I) and our cousins who visited from Pondicherry. Reminiscing the fond memories of carefree summer vacation spent in Bangalore which is very close to my heart.
Yes, we are making lemon rice now….
About 30 minutes
- 2 cups rice
- 2 tbsp urad dal
- 1 ½ tbsp chana dal
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 tbsp peanuts
- 2 sprigs curry leaves
- 4 red chilies
- ½ tsp turmeric powder
- 2 tsp grated ginger
- 4 green chilies, chopped
- 2 tbsp cilantro, chopped
- Salt to taste
- 4 tbsp fresh coconut, frozen will do just thaw
- Juice of 2-3 medium size lemons
- Pinch of asafetida powder
- 2-3 tbsp oil, I used avocado oil
Wash rice and soak for 10-15 minutes. Cook until just done. Keep aside.
Heat oil in a pan add cumin and mustard seeds, red chilies, urad and chana dals and asafetida.
As the mustard pops and dals turn brown add curry leaves, cilantro, green chilies, coconut and salt.
Add lemon juice and cooked rice. Mix well. Serve hot or warm with raita or coconut chutney.
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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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Reminds me of the wedding feast & also the festival times which was served. Never tried it myself. Will definitely try👍
you are right, always served on banana leaf for various occasions in coastal Karnataka.