Chitranna (Lemon rice).

recipe name

March 1st, 2012

This spicy lemony rice is a popular southern Indian dish and goes well with tomato curries.

Makes enough to serve four.


  • 3 cups cooked long grain rice (1 cup uncooked)
  • 2 tablespoon yellow split peas
  • 2 teaspoon mustard seeds
  • 1/2 teaspoon tumeric
  • 1/4 cup roasted peanuts roughly
  • 5 curry leaves
  • 1 large green chilli
  • 1/2 cup lemon juice
  • Salt
  • Oil


Soak the yellow split peas for 20 minutes to soften them.

Cut the chilli lengthways in half. Cut each chilli lengthways again. Take one of the quarters and chop it finely, leave the others as they are.

Roast the drained split peas over a medium heat for a minute. Add a teaspoon of oil and the mustard seeds. Turn the heat up a little. When the mustard seeds start popping add the tumeric, peanuts, curry leaves and chilli. After a minute add the rice and the lemon juice. Cook for another minute and serve.