Chitranna | South Indian Lemon rice | Nimmakaya pulihora recipe
Lemon rice is a great way to use left-over cooked rice. Learn this South Indian rice recipe which is perfect for a light meal.
Servings: 4
Equipment
- pan /saucepan
- Grater for ginger
- Air fryer optional ( for air fried peanuts)
Ingredients
- 1.5 cup cooked rice
- 3 tablespoon lemon juice
- ½ teaspoon turmeric powder
For tempering
- 2 tablespoon oil
- 1 tablespoon urad dal/split black gram soaked in water for 20 mins and drained
- 1 tablespoon channa dal/split bengal gram soaked in water for 20 mins and drained
- ¼ cup peanuts fried or roasted
- Generous pinch of heeng/asafoetida Avoid if gluten-free
- 1 teaspoon mustard seeds
- ½ teaspoon ginger
- 3 sprigs of curry leaves
- 2 dried red chilli optional
- Salt as per taste
Instructions
- Heat a pan. Fry peanuts and keep it aside or use air fried peanuts. Add mustard seeds, dried red chilies and curry leaves. Let it splutter.
- Now, add soaked dal/lentils, ginger, asafoetida and let it cook for couple of minutes.
- Meanwhile, add turmeric powder, lemon juice and salt to cooked rice.
- Mix rice with tempering with fried or roasted peanuts.
- Serve hot.
Notes
Note: Do not cook rice with double quantity of water. This may make it mushy.
You may also use left over rice for this recipe.Only add the lemon mix to it.
You may also use left over rice for this recipe.Only add the lemon mix to it.