Lemon Rice, or Chitranna in Kannada and Nimmakaya Pulihora in Telugu, is a quintessential South Indian dish. It’s a vibrant, tangy, and aromatic rice preparation that’s incredibly popular as a quick breakfast, a light lunch, or even as part of a festive meal. The key to authentic Lemon Rice lies in the perfectly cooked, separated rice grains and the flavorful tempering of spices, lentils, and nuts.

Here’s an authentic South Indian Lemon Rice recipe that captures its true essence:

Authentic South Indian Lemon Rice (Chitranna / Nimmakaya Pulihora)

Authentic South Indian Recipe – Lemon Rice

This classic South Indian lemon rice recipe is a burst of tangy, savory, and nutty flavors, making it a beloved comfort food across the region. It’s simple, quick, and a fantastic way to use leftover rice!

Why This Recipe is Authentic & Delicious

• Proper Tempering (Tadka): The heart of any South Indian rice dish. This recipe uses traditional ingredients like mustard seeds, urad dal, chana dal, curry leaves, and green chilies for that signature crunch and aroma.
• Fresh Lemon Juice: Added at the end to retain its vibrant flavor and prevent bitterness.
• Cooked Rice Texture: The rice grains should be separate and fluffy, not mushy, which is crucial for the dish’s texture.
• Gingelly Oil (Sesame Oil): Traditionally used for its distinct nutty aroma and flavor, though any neutral oil works.

Ingredients

For the Rice

• 1 cup (200g) raw rice (Sona Masuri, Basmati, or any short-grain non-sticky rice)
• 2 – 2.5 cups water (as per your rice variety and cooking method)
• ½ tsp salt (or to taste, adjust later)
• 1 tsp oil (optional, for separate grains)

For the Tempering (Tadka)

• 2-3 tbsp gingelly oil (sesame oil) or any neutral cooking oil
• 1 tsp mustard seeds (rai)
• 1 tsp urad dal (split black gram, skinned)
• 1 tbsp chana dal (split Bengal gram)
• ¼ cup raw peanuts
• 8-10 cashews (optional, for extra crunch)
• 2-3 green chilies, slit lengthwise or chopped (adjust to your spice preference)
• 2-3 dry red chilies, broken (optional, for added flavor and mild heat)
• 1 sprig (approx. 10-12) fresh curry leaves
• A generous pinch of asafoetida (hing)
• ½ tsp turmeric powder (haldi)

For Flavor & Garnish

• 2-3 tbsp fresh lemon juice (from 1-2 medium lemons, adjust to taste)
• 2 tbsp fresh coriander leaves (cilantro), finely chopped
• Salt to taste (for final adjustment)

Instructions

1. Cook the Rice

• Wash and Soak: Rinse the rice thoroughly under cold water 2-3 times until the water runs clear. Soak the rice for 20-30 minutes. This helps in cooking the rice evenly and prevents breakage. Drain the water completely.
• Cook:
  • Pressure Cooker Method: Add the drained rice, 2 to 2.5 cups of water (adjust for your rice type), and ½ tsp salt to a pressure cooker. Cook for 2-3 whistles on medium-high heat. Let the pressure release naturally.
  • Pot Method: Add the drained rice, 2.5 to 3 cups of water, and ½ tsp salt to a heavy-bottomed pot. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed and the rice is tender and fluffy (about 15-20 minutes).
• Cool the Rice: Once cooked, immediately transfer the hot rice to a wide plate or tray. Spread it out gently with a fork to cool down completely. Adding a teaspoon of oil and mixing it lightly at this stage can also help prevent sticking. This step is crucial for non-sticky, separate grains. You can use day-old leftover rice directly for this recipe.

2. Prepare the Tempering (Tadka)

• Heat 2-3 tablespoons of oil in a large kadai or pan over medium heat. Gingelly oil (Indian sesame oil, not toasted sesame oil) is traditionally preferred for its aroma.
• Once the oil is hot, add the peanuts. Fry them until they turn golden brown and crunchy. Remove them from the pan and set aside.
• In the same oil, add the cashews (if using). Fry until golden, then remove and set aside with the peanuts.
• Reduce the heat to medium-low. Add mustard seeds. Let them splutter completely.
• Add urad dal and chana dal. Sauté until they turn light golden brown and aromatic. Do not burn them.
• Add the slit green chilies, broken dry red chilies, and fresh curry leaves. Sauté for about 30 seconds until the chilies are slightly roasted and the curry leaves turn crisp.
• Turn off the heat. Immediately add the turmeric powder and a generous pinch of asafoetida (hing). Stir quickly to mix everything. The residual heat of the pan will cook the turmeric.

3. Combine and Finish

• Add the cooled, fluffed rice to the tempering mixture in the pan.
• Add the fried peanuts and cashews back into the pan.
• Pour in the fresh lemon juice.
• Add extra salt if needed (remember you added some while cooking the rice).
• Gently mix everything together using a light hand or a wide spatula, ensuring the tempering is evenly distributed throughout the rice without mashing the grains.
• Garnish with fresh chopped coriander leaves.

4. Serve

• Serve the authentic South Indian Lemon Rice warm or at room temperature. It tastes wonderful on its own, or you can pair it with a simple yogurt raita, papad, or pickle for a complete meal.

Tips for Authentic Lemon Rice

• Rice Quality: Use good quality short-grain or medium-grain rice like Sona Masuri or Ponni for a more traditional taste and texture. Basmati also works well for a fluffier result.
• Cooling the Rice: This is the most crucial step. Warm rice tends to become mushy when mixed. Ensure the rice is completely cool before adding the tempering.
• Fresh Lemon Juice: Always use freshly squeezed lemon juice. Bottled juice can taste artificial and may turn bitter when heated.
• Don’t Cook Lemon Juice: Add lemon juice after turning off the heat or to the cooled rice, as cooking it can make it bitter and reduce its vitamin C content.
• Adjust Spice and Tang: Feel free to modify the number of chilies and the amount of lemon juice to suit your preference.
• Gingelly Oil: If you can find it, use cold-pressed gingelly oil (Indian sesame oil) for a truly authentic flavor. It has a distinctive aroma different from toasted sesame oil.

Enjoy this truly authentic and delicious South Indian Lemon Rice – a simple dish that’s big on flavor!