Learn to make Lemon rice – A popular South Indian rice preparation where cooked rice is flavored with lemon juice and tempered with peanuts, curry leaves, chilis and a few more simple ingredients.
Lemon Rice also referred to as Chitranna or Nimmakaya Pulihora in a few South Indian languages. Lemon rice is a great recipe to utilize the leftover rice. It is very easy to make under 10 minutes. Serve it for a quick breakfast, dinner or pack it for lunch boxes.
This rice is usually eaten alone or with curd, pickle or Karivepaku Karampodi recipe. It can also be served on festivals as a side dish along with Kothimeera Vada Recipe/ Coriander fritters, Garelu recipe – Foodie Platter recipes or payasam.
STEP BY STEP LEMON RICE RECIPE INSTRUCTIONS WITH PHOTOS:
- Take 2 cups of freshly cooked or leftover rice in a bowl. Add salt, turmeric (refer notes) and mix well.
2. Heat oil in a pan. Add 1 tbsp mustard seeds and let them splutter.
3. Then, add dried red chili, peanuts, dals, green chilis, curry leaves, turmeric and fry for 2-3 minutes.
4. Add tempering to rice along with lemon juice and grated carrot.
5. Mix well and serve it along with kheer, payasam or as it is.
Check out few rice recipes:
Tamarind Rice Recipe/ Pulihora
Jeera Rice Recipe – Two methods
Curd Rice Recipe / Thayir sadam/ Daddojanam
Vegetable Pulao Recipe (Rice Cooker/ Pressure cooker)
Mushroom Pulao – Pressure cooker Recipe
Prawns Pulao Recipe (Shrimps Pulao)
Arabian Chicken Mandi – Two methods
Pressure Cooker Chicken Pulao Recipe
Check out few breakfast recipes:
Idli Recipe (Soft Idlis) – Foodie Platter Recipes
Upma Recipe – Semolina/Sooji/Rava
Garelu recipe – Foodie Platter recipes
Dosa batter recipe – Foodie Platter
Kothimeera Vada Recipe/ Coriander fritters
Gunta Punugulu Recipe/ Paniyaram/ Ponganalu
Lemon rice recipe
Ingredients
- 2 cups Rice
- Salt to taste
- 1/4 tbsp turmeric
- 1/4 cup Grated carrot
- 2 medium Lemon juice or 4 tbsp
Tempering
- 2 tbsp Oil
- 1/4 tbsp Turmeric
- 1/4 tbsp Mustard seeds
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- 1/4 cup Peanuts
- 2 Dry red chilis
- 2 Green chilis
- Few Curry leaves
Instructions
- Take 2 cups of freshly cooked or leftover rice in a bowl. Add salt, turmeric (refer notes) and mix well.
- Heat oil in a pan. Add 1 tbsp mustard seeds and let them splutter.
- Then, add dried red chili, peanuts, dals, green chilis, curry leaves, turmeric and fry for 2-3 minutes.
- Add tempering to rice along with lemon juice and grated carrot.
- Mix well and serve it along with kheer, payasam or as it is.
Notes
- You can use leftover rice or freshly cooked rice.
- If you are using freshly cooked rice, make sure the rice is just done and grains are separated.
- Make sure to use turmeric in step 1 only if using hot and freshly cooked rice (to avoid raw turmeric smell). If using leftover rice add it to fully to tempering.
I’d love to know your thoughts about this dish! Please leave a comment or share a picture on Instagram with the hashtag #foodieplatter6