Karnataka Lemon Rice (Chitranna)

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A bright, tangy Karnataka staple where fluffy cooked rice is tossed with a sizzling tempering of mustard seeds, peanuts, curry leaves, and turmeric, then finished with plenty of fresh lemon juice. It's quick, vegan, travels beautifully, and is a classic temple and tiffin-box offering across the state.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 2 gSugar
• 9 gProtein
• 330 mgSodium
• 290 mgPotassium
• 55 mgCalcium
• 2.6 mgIron
• 18 mgVitamin C
• 38 mcgVitamin A

Ingredients

For the rice

• 2 cups cooked and cooled short-grain rice (sona masuri or ponni), grains separated
• 3 to 4 tablespoons fresh lemon juice (from 2 lemons)
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon salt, or to taste

For the tempering (oggara)

• 2 tablespoons peanut oil or sesame (gingelly) oil
• 1 teaspoon black mustard seeds
• 1 tablespoon raw peanuts, skin on
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 2 dried red chilies, broken into pieces
• 2 fresh green chilies, slit lengthwise
• 1 sprig fresh curry leaves (about 12 leaves)
• 1/2 teaspoon asafoetida (hing)

For the garnish

• 2 tablespoons grated fresh coconut (optional but traditional)
• 2 tablespoons finely chopped cilantro
• 1 tablespoon fried cashews (optional)

Directions

1. Cook the rice until just tender, drain if needed, and spread it on a wide tray to cool completely; fluff with a fork so the grains stay separate and don't turn mushy.
2. Heat the peanut oil in a heavy pan or kadai over medium heat. Add the mustard seeds and let them crackle for about 20 seconds.
3. Add the peanuts and fry for 1 minute, then stir in the urad dal and chana dal; cook 1 to 2 minutes until the dals turn pale golden.
4. Add the dried red chilies, green chilies, curry leaves, and asafoetida. The curry leaves will splutter, so stand back and sauté for 30 seconds until fragrant.
5. Sprinkle in the turmeric and salt, give a quick stir, then add the cooled rice. Gently fold everything together over low heat for 2 to 3 minutes so the rice absorbs the spices and warms through.
6. Turn off the heat and let the rice cool for 1 minute, then drizzle the lemon juice over the top and toss again very gently so each grain is coated without breaking.
7. Taste and adjust salt or lemon juice. Garnish with the grated coconut, chopped cilantro, and fried cashews if using.
8. Serve warm, at room temperature, or pack into a lunch box; it pairs well with plain yogurt, pickle, or a simple cucumber raita.

Cook’s Notes

• Use day-old refrigerated rice for the best texture; freshly cooked, warm rice tends to clump and turn pasty when mixed.
• Always add the lemon juice off the heat so the bright citrus flavor stays sharp instead of cooking off and turning bitter.
• Adjust the heat by deseeding the green chilies or swapping in milder Kashmiri chilies for color without the burn.
• For a Karnataka temple-style version, skip the onion and garlic and use sesame oil for a nuttier, more traditional flavor.
• This rice keeps well in the fridge for up to 24 hours; refresh with a squeeze of lemon and a light reheat in a pan before serving.

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