Chitranna Recipe | South Indian Lemon Rice

Chitranna is a popular South Indian lemon  rice dish specially of Andhra Pradesh  known for its vibrant colors and tangy flavors. It is often made using leftover rice and flavored with lemon juice and a blend of spices. Here's a simple recipe for making Chitranna:

Ingredients of making Chitranna:

For the Chitranna

• 2 cups cooked rice (preferably cold and at room temperature)
• 2 tablespoons cooking oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• 1/4 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• 10-12 curry leaves
• 2-3 green chilies, finely chopped (adjust to taste)
• 1/4 cup roasted peanuts
• 2 tablespoons grated coconut (fresh or frozen, optional)
• Salt to taste
• Juice of 2-3 lemons (adjust to taste)

For Garnish (optional):

• Fresh coriander leaves, chopped
• Cashew nuts, roasted

Instructions of making Chitranna :

1. Prepare the Rice: If you're not using leftover rice, cook 1 cup of raw rice following the package instructions. Spread the cooked rice on a wide plate or tray to cool and let it reach room temperature. Cold rice works best for Chitranna.

2. Tempering:

• Heat oil in a large, deep pan or kadai over medium heat.
• Add mustard seeds and let them splutter. Then, add urad dal and chana dal. Sauté until they turn golden brown.
• Add asafoetida (hing), curry leaves, and finely chopped green chilies. Sauté for a minute until the chilies start to change color.

3. Add Rice:

• Add turmeric powder and roasted peanuts to the pan. Sauté for another minute.
• Reduce the heat to low and add the cooked and cooled rice to the pan. Mix gently to combine the rice with the seasoning.

4. Seasoning:

• Sprinkle salt evenly over the rice and mix well. Be gentle while mixing to avoid breaking the rice grains.
• Add the lemon juice to the rice. Start with the juice of 2 lemons and adjust to taste. Mix thoroughly to distribute the lemon juice evenly. The rice will acquire a vibrant yellow color due to the turmeric.

5. Optional: If you like, add grated coconut to the Chitranna and mix well.

6. Cover and Heat: Cover the pan and let the Chitranna cook on low heat for 3-4 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

7. Garnish: Once the Chitranna is heated through and well-mixed, remove it from the heat.

8. Garnish with chopped coriander leaves and roasted cashew nuts (if using).

9. Serve the Chitranna hot or at room temperature with a side of yogurt, pickle, or papadum.

Chitranna is known for its tangy and spicy flavor, making it a delightful and quick meal option for lunch or dinner. Enjoy!