Lemon Rice with Leftover Rice
Lemon rice is a traditional South Indian rice dish made by mixing cooked rice with a fragrant tempering of mustard seeds, curry leaves, peanuts, turmeric, and fresh lemon juice. It is also known as Chitranna.
↑ Click stars to rate now!
Ingredients
- 2 cups Cooked white rice (cooled rice)
- 4-5 tablespoon Oil
- 1 tablespoon Split Bengal gram (chana dal)
- 2 tablespoon Raw peanuts
- 1 inch Ginger
- 2 Green chillies (+ optional dried red chillies)
- 1 teaspoon Mustard seeds
- 10-12 Curry leaves
- ½ teaspoon Asafoetida
- 1-2 teaspoon Salt
- ½ teaspoon Turmeric
- 2-3 tablespoon Lemon juice
- Cilantro optional
Instructions
- Heat oil in a pan. Add chana dal (split bengal gram) and fry it for a few seconds.
- Next, stir in peanuts and fry until they turn slightly reddish-brown.
- Add mustard seeds, ginger, green chillies, and curry leaves. Fry until aromatic.
- Mix in asafoetida, turmeric powder, and salt. Turn off the heat to avoid burning the spices.
- Take your leftover rice and drizzle the flavorful tempering over the rice and gently fold it in until every grain is coated with deliciousness.
- Next, squeeze in some fresh lemon juice and toss everything well.
- For a spicy twist, drizzle my 2-ingredient chili oil or stir in a bit of red chilli chutney.
- Garnish with freshly chopped coriander leaves and serve lemon rice with leftover rice warm or at room temperature!
Video
Notes
- Fry the lentils and peanuts on medium-high heat, stirring continuously so they turn golden and crisp without burning.
- Turn off the heat before adding lemon juice to the rice.
- Add freshly squeezed lemon juice gradually, tasting as you go. Too much can overpower the dish.
- Skip lentils if unavailable - it won’t affect the flavor much.
- Lemon rice tastes best warm or at room temperature.
- For a spicy twist, drizzle 2-ingredient chili oil or stir in a bit of red chilli chutney.
- Subscribe to my Newsletter and YouTube channel to stay updated.
Nutrition
Serving: 3people | Calories: 381kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 879mg | Potassium: 134mg | Fiber: 4g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 75mg | Calcium: 48mg | Iron: 1mg
Share
Did you make this recipe? Don’t forget to give it a star✨ rating below!
