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Lemon Rice Recipe: How To Make Chitrana Rice At Home
Lemon rice is a traditional South Indian rice dish that is prepared as a part of regular meals and for festivals. Here is a video recipe followed by a step-by-step procedure and images.
Lemon rice is a traditional South Indian rice recipe that is served as a part of the regular South Indian banana leaf meals. Here is a detailed step-by-step procedure with images on how to prepare lemon rice.
The South Indian chitrana rice is also famously served as a naivedyam in temples. The chitrana rice, as it is called in Karnataka, is mainly prepared during festivals like Diwali, Varamahalakshmi and so on.
Take a look at our other recipes like curd rice, vegetable bhath and bisibelebath.
Lemon rice is a spicy and tangy rice and takes in a lot of oil while cooking. This is a simple and easy dish and can be prepared at home in a short span.
Lemon rice is generally served at room temperature. The mixture must cool down before adding the lemon juice to it. Some of them add the lemon only while mixing it with the rice. Similarly, the rice also is cooled down before mixing with the chitrana mix.
Lemon rice is best served with papadums or some vegetable salad. If you'd like a variation, try out the lemon rice with pineapple gojju.
Watch the video recipe and also follow our detailed procedure on how to make lemon rice.
LEMON RICE VIDEO RECIPE
Recipe By: Archana V
Recipe Type: Main Course
Serves: 2
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Oil - 8 tbsp
Peanuts - ¼th cup
Mustard seeds - 1 tsp
Jeera - 1 tsp
Onions (sliced into thin and long pieces) - 1 cup
Green chillies (split) - 4
Chana dal - 2 tsp
Capsicum (cut into cubes) - 1 cup
Salt to taste
Turmeric powder - ½ tsp
Coriander leaves (chopped) - ¼th cup
Lemon juice - ½ lemon
Rice - ½ bowl
Water - 1 bowl
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1. Add rice into the cooker.
2. Add water and 2 teaspoons of salt.
3. Pressure cook it for up to 2 whistles and allow it to cool completely.
4. Add oil in a heated pan.
5. Add the peanuts and roast them, until they turn crispy and the colour changes.
6. Remove it from the oil and keep it aside.
7. In the same oil, add mustard seeds and allow it to splutter.
8. Add jeera and the sliced onions.
9. Sauté for a minute.
10. Then, add the split green chillies and chana dal.
11. Sauté until the onions turn golden brown.
12. Add capsicum and stir well.
13. Add salt and turmeric powder.
14. Allow it to cook for 5-6 minutes, until the capsicum is half cooked.
15. Add the roasted peanuts and coriander leaves.
16. Stir well and turn the stove off.
17. Allow it to cool completely for about 15-20 minutes.
18. Add lemon juice, mix well.
19. Add the rice in the pan and mix well.
20. Transfer into a bowl and serve.
- 1. You can store the lemon mixture and preserve it for 3-4 days.
- 2. The capsicum is an optional ingredient that is added for the flavour.
- Serving Size - 1 cup
- Calories - 300 cal
- Fat - 20 g
- Protein - 14 g
- Carbohydrates - 94 g
- Sugar - 1 g
- Dietary fibre - 4 g
STEP BY STEP - HOW TO MAKE LEMON RICE
1. Add rice into the cooker.
2. Add water and 2 teaspoons of salt.
3. Pressure cook it for up to 2 whistles and allow it to cool completely.
4. Add oil in a heated pan.
5. Add the peanuts and roast them, until they turn crispy and the colour changes.
6. Remove it from the oil and keep it aside.
7. In the same oil, add mustard seeds and allow it to splutter.
8. Add jeera and the sliced onions.
9. Sauté for a minute.
10. Then, add the split green chillies and chana dal.
11. Sauté until the onions turn golden brown.
12. Add capsicum and stir well.
13. Add salt and turmeric powder.
14. Allow it to cook for 5-6 minutes, until the capsicum is half cooked.
15. Add the roasted peanuts and coriander leaves.
16. Stir well and turn the stove off.
17. Allow it to cool completely for about 15-20 minutes.
18. Add lemon juice, mix well.
19. Add the rice in the pan and mix well.
20. Transfer into a bowl and serve.
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