9 January, 2024
Lemon Rice Recipe | Chitranna Recipe
Lemon Rice, also known as “Chitranna” in South India, stands as a testament to the vibrant and diverse flavors found within the region’s culinary repertoire. This beloved dish is not only a culinary delight but also a cultural emblem, celebrated for its simplicity, tangy zest, and aromatic spices that captivate the taste buds.
A Tapestry of Flavors and Heritage:
Embedded in the heart of South Indian cuisine, Chitranna is a dish cherished for its ability to transform mundane rice into an explosion of taste. Its beauty lies in its simplicity of preparation.
Typically made using Leftover Rice, the dish begins with a tempering of Mustard Seeds, Lentils, Curry Leaves, Green Chillies, and a hint of Turmeric in fragrant Sesame Oil. This aromatic base infuses the rice with a medley of savory and tangy notes.
The grains of rice absorb the flavors with grace, each morsel carrying the essence of the spices. The final touch, a generous squeeze of fresh Lemon Juice, elevates the dish, lending it a tantalizing tartness that complements the earthy spices.
Versatility:
Beyond its taste, Lemon Rice holds a special place due to its versatility. It serves as a canvas for experimentation, welcoming various additions like grated Coconut, further enriching its taste and texture.
Its ability to be served piping hot or at room temperature makes it an ideal choice for tiffins, picnics, or snack meals.
Accompaniments:
Chitranna’s adaptability extends to its place on the table. It can be relished as a standalone meal or paired harmoniously with accompaniments such as Yogurt, Pickles, or crunchy Papads.
Let’s get started with the recipe.
INGREDIENTS:
| 2 cups Boiled Rice |
| 2 tsp Oil (preferably Sesame Oil) |
| 1 tsp Mustard Seeds |
| 1 tsp Urad Dal (split Black Gram Lentils) |
| 1 tsp Chana Dal (split Chickpeas) |
| a pinch of Asafoetida (heeng) |
| 1 – 2 sprig Curry Leaves |
| 2 Dry Red Chillies |
| 2 Green Chillies (Chopped) |
| 6-8 Cashew Nuts |
| 8-10 Peanuts (Roasted) |
| 1 tsp Turmeric Powder |
| Salt to taste (or 2 – 3 tsp) |
| 1 Lemon (adjust to taste) |
INSTRUCTIONS:
1. Preparing Tempering:
- Begin by heating Oil in a pan on medium heat.
- Add Mustard Seeds and allow them to splutter.
- Next, add Urad Dal and Chana Dal to the hot Oil. Sauté until they turn golden brown. (Note: Wash the Urad Dal and Chana Dal both thoroughly under running water. Washing helps to remove any dirt or impurities. After washing, soak them in hot water for about 30 minutes before using them for the recipe).
- After sautéing the Dal, add a pinch of Asafoetida, Curry Leaves, Dry Red Chillies, chopped Green Chillies, Cashews, and roasted Peanuts.
- Stir gently to incorporate all the ingredients.
- Sauté for a minute until the flavors infuse into the Oil.
- Lower the heat and add Turmeric Powder, stirring quickly to prevent burning. (By lowering the heat, we minimize the risk of burning the turmeric, which can adversely affect the taste of the dish).
2. Combining Tempering and Rice:
- Add the boiled Rice to the prepared tempering.
- Mix gently to combine the rice with the tempering, ensuring the rice grains are well coated with the spices.
- Add Salt to taste. Mix well.
- Turn off the heat and squeeze the Lemon Juice over the rice. (Adjust the quantity of Lemon Juice according to your personal preference. Some people prefer a more subtle hint of lemon, while others enjoy a more pronounced tang).
- Mix well to evenly distribute the lemon juice throughout the rice.
Your Lemon Rice or Chitranna is ready. Either serve it hot or at room temperature.
Note:
Lemon Rice can be prepared using any various types of rice. While traditionally it is made with short-grain or medium-grain rice varieties common in South India, you can use the rice variety available to you. The other types of rice may result in a slightly different texture and might not absorb flavors in the same way as shorter-grain varieties, but they can still create a delicious dish.
