Lemon Rice Recipe | Authentic South Indian Chitranna (Karnataka Style)

Lemon Rice, lovingly called Chitranna in Karnataka, is one of the most beloved and versatile dishes in South Indian cuisine. This bright, tangy, aromatic rice is a staple in Karnataka households, temple prasadam offerings, and lunchboxes across the region. The name “Chitranna” roughly translates to “beautiful rice” or “mixed rice” in Kannada, reflecting its vibrant yellow hue from turmeric and the beautiful medley of flavors from a fragrant tempering (tadka/baghar).

Unlike simpler lemon-infused rice recipes you might find elsewhere (like buttery lemon rice sides), authentic Chitranna gets its signature punch from a sizzling tadka of mustard seeds, urad dal, chana dal, peanuts, curry leaves, green chilies, ginger, and asafoetida (hing), all tossed with perfectly cooked rice and plenty of fresh lemon juice. It’s vegan, gluten-free, quick to whip up (especially with leftover rice), and incredibly satisfying.

I make this often at home, and I’ve captured the entire process in my own videos and step-by-step photos (which I’ll reference throughout). The recipe below draws from traditional Karnataka methods passed down in families, with a few personal tweaks for extra flavor and crunch.

Why You’ll Love This Chitranna Recipe

• Ready in under 30 minutes using leftover rice
• Bursting with tangy, spicy, nutty flavors
• Naturally vegan and customizable (add veggies or make it kid-friendly)
• Perfect for picnics, travel, lunchboxes, or as a light meal
• A staple in my South Indian cookbook, where I share more regional favorites like this

Ingredients (Serves 4 as a main or 6 as a side)

• 3–4 cups cooked rice (preferably aged Sona Masuri, Ponni, or long-grain basmati; cooled and preferably from the previous day to avoid mushiness) – about 1–1½ cups uncooked rice
• Juice of 2–3 large lemons (about 4–6 tablespoons, adjust to taste for tanginess)
• ½ teaspoon turmeric powder
• Salt to taste (start with 1–1½ teaspoons)

For the Tempering (Tadka):

• 2–3 tablespoons oil (preferably sesame/gingelly oil or coconut oil for authentic flavor; neutral oil works too)
• 1 teaspoon mustard seeds
• 1–2 teaspoons urad dal (split black gram)
• 1–2 teaspoons chana dal (split Bengal gram)
• ¼–⅓ cup raw peanuts (or roasted peanuts/cashews for extra crunch)
• 2–3 dried red chilies (broken, adjust for heat)
• 2–3 green chilies (slit lengthwise)
• 1-inch piece ginger, finely chopped or grated
• 10–15 fresh curry leaves
• ¼ teaspoon asafoetida (hing)
• Optional: ½ teaspoon fenugreek seeds (methi) for deeper flavor

Garnish:

• 2–3 tablespoons chopped fresh coriander leaves (cilantro)
• Lemon wedges for serving

Step-by-Step Instructions

1. Cook the rice perfectly (if not using leftovers): Rinse 1–1½ cups rice until water runs clear. Cook with 2–2½ cups water (or in a pressure cooker for 2 whistles). Spread on a plate to cool completely—this prevents sogginess. Fluff gently.
2. Prepare the lemon mix: In a small bowl, combine fresh lemon juice, turmeric powder, and salt. Stir well and set aside. Taste and adjust—more lemon for extra zing!
3. Make the tadka: Heat oil in a large kadai/wok or pan over medium heat. Add mustard seeds and let them splutter. Add urad dal and chana dal—stir until golden (about 1 minute). Toss in peanuts and fry until lightly roasted and crunchy.
4. Add dried red chilies, green chilies, ginger, and curry leaves. Sauté for 30–60 seconds until aromatic and curry leaves crisp up. Sprinkle asafoetida and stir quickly (don’t let it burn).
5. Combine everything: Reduce heat to low. Add the cooled rice to the pan. Gently mix to coat every grain with the tempered oil and spices. Pour the lemon-turmeric mixture over the rice. Toss everything thoroughly but gently—use your hands (lightly oiled) or two spoons to avoid breaking the grains. Taste and add more salt or lemon if needed.
6. Rest and serve: Cover and let it sit for 5–10 minutes so flavors meld. Garnish with chopped coriander. Serve warm or at room temperature with papad, pickle, yogurt, or a side of vegetable curry.

My Home-Made Photos & Videos Here are some shots from when I prepared Chitranna recently—the vibrant yellow color, the glistening curry leaves, and the perfect crunch from peanuts really shine through!

And check out my quick video demo showing the tadka technique and final toss—it’s easier than it looks!

Tips for the Best Chitranna

• Use day-old rice for the fluffiest texture—freshly cooked rice can turn mushy.
• Don’t skimp on curry leaves—they’re essential for that authentic South Indian aroma.
• Adjust lemon juice to your preference; some like it very tangy!
• For a Karnataka twist, add a pinch of jaggery if you want subtle sweetness to balance the sourness.
• Make it a complete meal by mixing in grated carrot, peas, or pomegranate seeds.

Variations of Chitranna

• Andhra-style Pulihora: Add more green chilies and sometimes sesame seeds.
• With onions: Sauté sliced onions after the dals for extra sweetness (common in some Karnataka homes).
• Nut-free: Skip peanuts or use roasted chana dal instead.

This recipe is one of many authentic South Indian gems featured in my cookbook, packed with home-tested recipes, stories, and tips from Karnataka kitchens. If you love dishes like Bisi Bele Bath, Ragi Mudde, or more variations of Chitranna, grab a copy here: South Indian Cookbook on Amazon.

Have you tried making Chitranna at home? What’s your favorite add-in? Share in the comments—I’d love to hear!

Enjoy your tangy, flavorful bowl of Chitranna!