Name: Lemon Rice Recipe, Nimmakaya Pulihora, Chitranna Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 bowl Rice; 1 tbsp. Oil; ½ tbsp. Mustard seeds; ½ tbsp. Cumin seeds; 2 tbsp. Chana dal; 5 tbsp. Peanuts; 1 tbsp. Ginger (finely sliced); 5-6 No. Green chillies; 2 No. Red chillies (small size); 2 tbsp. Curry leaves; A Pinch Asafoetida; ½ tbsp. Turmeric powder; 1 ½ tbsp. Salt; 3 No. Lemon Juice; 2 tbsp. Coriander Leaves

Jump to Recipe Print Recipe

Lemon Rice Recipe or Nimmakaya Pulihora or Chitranna is one of the famous South Indian recipes. You can have it as breakfast or for lunch. It is often prepared on special occasions and as well as on festival days. During Vinayaka chavithi, Durga Navaratri and Pongal festivals we find this mouth-tingling recipe.

It is one of the simple recipes which can be made in minutes when you have leftover rice. Instead of making any kind of fried recipes learn how to make Lemon Rice Pulihora South Indian Style.

Unlike other fried rice recipes, this recipe doesn’t get spoiled that easy. That is the only reason many South Indians prefer making Lemon Rice while travelling, this recipe goes well with yoghurt.

You may also like to check how to make Tamarind pulihora recipe.

Contents

Lemon Rice Recipe, Nimmakaya Pulihora, Chitranna Recipe

Lemon Rice Recipe or Nimmakaya Pulihora or Chitranna is one of the famous South Indian recipes.

Course Main Course

Cuisine Indian

Keyword Chitranna Recipe, Lemon Rice Recipe, Nimmakaya Pulihora

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3

Calories 240 kcal

Author Uppada Lakshmi

Ingredients

1 bowl Rice
1 tbsp. Oil
½ tbsp. Mustard seeds
½ tbsp. Cumin seeds
2 tbsp. Chana dal
5 tbsp. Peanuts
1 tbsp. Ginger finely sliced
5-6 No. Green chillies
2 No. Red chillies small size
2 tbsp. Curry leaves
A Pinch Asafoetida
½ tbsp. Turmeric powder
1 ½ tbsp. Salt
3 No. Lemon Juice
2 tbsp. Coriander Leaves

Instructions

How to Make Lemon Rice Pulihora South Indian Style:

Wash rice and cook by adding 1:2 ratio of rice and water.
You can also cook outside (electric cooker/microwave) just as you cook for daily use
Once the rice is cooked, let it cool. Keep it aside.
Heat oil in a kadai (frying pan), add peanuts, mustard seeds, chana dal, cumin seeds, finely sliced ginger pieces.
Fry them until the dals change their colour to light brown. Add green chillies and dry red chillies.
When you find mustard seeds crackling, add curry leaves, asafoetida. Fry for 10 seconds more.
Add turmeric powder and stir well. Add this mix to cooked rice.
Once temper is cooled, add lemon extract, stir entire ingredients well. Garnish with coriander leaves.
Lemon Rice Recipe or Nimmakaya Pulihora or Chitranna Recipe is ready.

Recipe Notes

If you are cooking for small quantity then use the measurement of 1:2 ratio (rice: water)
If you are cooking with old rice then soak it in water for 10-15 minutes before cooking.
Take care while putting curry leaves as oil or flame may raise.
While taking lemon juice, add little salt so that juice doesn’t turn sour.

How to Make Lemon Rice Recipe:

Add rice into a bowl and clean with water.

Tip: We may choose any variant of rice, either normal or basmati.

For every one bowl of rice, add 2 bowls of water and cook on low heat with half covered lid.

Tip: Add 1 tbsp oil when rice is almost done to get non-sticky rice grains.

To check whether rice is cooked or not put a spoon into rice if it’s non-sticky then it’s done.
In a pan heat oil and add mustard seeds, cumin seeds and Chana dal.
Continue adding peanuts, finely sliced ginger, green chillies and red chillies.

Tip: Adding Curry leaves and finely sliced ginger elevates the flavour or this recipe.

Tip: Although we are adding green chillies we are also adding dry red chillies to have their flavours. Both have unique flavours.

Tip: As we are adding both variants of chillies we need to adjust the quantity of them or else lemon pulihora may become spicy.

Tip: We have added peanuts to get a crunchy flavour, we can even add moong dal or even cashews to have additional flavours.

Saute all ingredients for a while and add curry leaves, asafoetida, turmeric powder and salt.
Transfer cooked rice in a large bowl.
While spices are hot either transfer rice into spices or vice versa.
Mix all spices slowly till they coat well with rice.
At last, add lemon extract and mix well.

Tip: If you feel salt is as per your taste it’s well and fine, if not taste salt after adding lemon extract.