South Indian Lemon Rice (Chitranna)

A classic South Indian temple-style lemon rice made without onion or garlic. Jewel-yellow, tangy, and studded with crunchy peanuts and curry leaves — Jain-friendly, vegan, and ready in 20 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 3-4

Ingredients Equipment Method Notes

Ingredients

For the Rice

2 cups cooked rice, cooled (sona masoori or long-grain; day-old refrigerated rice works best)
1/2 teaspoon turmeric powder
3 tablespoons fresh lemon juice, divided (about 1.5 medium lemons)
Salt to taste

For the Tempering

2 tablespoons oil (peanut oil recommended; sunflower works too)
1 teaspoon mustard seeds
1 teaspoon chana dal (split chickpeas)
1 teaspoon urad dal (split black gram)
2 dried red chillies, broken in half
2-3 green chillies, slit lengthwise (adjust to taste)
1 sprig fresh curry leaves (10-12 leaves)
1/2 inch fresh ginger, finely grated (optional — skip for Paryushan if avoiding root vegetables)
1/4 teaspoon hing / asafoetida (optional — skip for strict Paryushan observers)

Roasted Peanuts

3 tablespoons raw peanuts (skins on)

Garnish

Fresh coriander leaves, roughly chopped
Lemon wedges for serving

Equipment

Wide pan or kadhai (medium to large)
Small pan for roasting peanuts (dry, no oil)
Spatula or wooden spoon
Wide plate or tray (for cooling freshly cooked rice)

Method

Cook the Rice

If using freshly cooked rice, spread it on a wide plate or tray and cool for at least 15 minutes until the grains are separate and slightly dry. Day-old refrigerated rice can be used straight from the fridge.
Mix turmeric and 2 tablespoons of lemon juice into the cooled rice. Toss gently with a fork or your fingers until every grain is coated in pale yellow. Set aside.

Roast the Peanuts

Heat a dry pan (no oil) over medium heat. Add the peanuts in a single layer.
Roast, stirring frequently, for 3-4 minutes until the skins blister and the peanuts smell nutty. They will continue cooking off the heat, so remove them just before they look fully done. Set aside.

Make the Tempering

Heat oil in a wide pan or kadhai over medium heat. Add the mustard seeds, cover loosely, and wait for them to pop, about 30-45 seconds.
Once the popping slows, add the chana dal and urad dal. Stir and fry until golden, about 1 minute.
Add the dried red chillies, green chillies, and curry leaves. Step back slightly — the curry leaves will splutter. Stir for 30 seconds.
Add the ginger and hing (if using). Stir for another 30 seconds until fragrant.

Combine Everything

Remove the pan from heat completely. Do not add lemon juice to a hot pan — it turns bitter.
Add the turmeric rice to the pan. Pour in the remaining 1 tablespoon of lemon juice. Add the roasted peanuts and a good pinch of salt.
Toss everything together gently until the tempering coats every grain.
Taste and adjust with more lemon juice or salt as needed. Garnish with coriander and serve with lemon wedges.

Notes

Add lemon juice off the heat. This is the single most important tip. Lemon juice added to a hot pan turns sharp and bitter. Always remove the pan from heat before adding the rice and lemon.

Use day-old rice for best texture. Freshly cooked rice tends to clump. If that is all you have, spread it on a plate and let it cool and dry out for 15-20 minutes before using.

Roast peanuts separately. It takes only 4 extra minutes and makes a real difference, especially for lunchboxes where crunch matters hours later.

Taste after mixing, not immediately. The lemon flavor distributes as it sits. Give it a minute before deciding if you need more lemon or salt.

Adjust green chillies for kids. One mild green chilli or half a chilli gives gentle warmth without real heat. The dried red chillies add color more than fire and can stay in.

Jain and Paryushan note: Skip the hing (asafoetida) if your practice avoids it during Paryushan. Skip the ginger if you are not eating root vegetables during the festival. The dish is fully flavorful without either.

Storage: Store in an airtight container in the refrigerator for up to 3-4 days. The lemon flavor mellows slightly overnight, which many people prefer.

Reheating: Sprinkle a tablespoon of water over the rice before microwaving, covered, for 1-2 minutes to prevent drying out.

Freezer: Not recommended. The rice becomes grainy and peanuts turn soft after thawing.

Make-ahead: The tempering can be made ahead and stored in the fridge for up to 2 days. When ready to eat, warm the tempering briefly, then toss with cold rice and fresh lemon juice for a meal in under 5 minutes.