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lemon rice recipe indian
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4 from 4 votes

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.
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: breakfast ideas indian, breakfast menu indian, breakfast menu list indian, breakfast recipes indian, easy breakfast ideas indian, lemon rice, nimmakaya pulao, nimmakaya pulihora, pulihara, puliyogre, south indian lemon rice
Servings: 4



  • 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


  • 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.


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.