Chitrannam, popularly known as Lemon Rice, is one of South India's most beloved comfort foods. Bursting with citrusy brightness, the dish is made by mixing cooked rice with a tempering of mustard seeds, curry leaves, lentils, green chilies, turmeric, and freshly squeezed lemon juice. It is quick to prepare, highly flavorful, and ideal for lunch boxes, temple offerings, or even travel food.
This tangy rice recipe is not just a treat for the taste buds but also an embodiment of simplicity, tradition, and balance—qualities that define South Indian cuisine.
🍋 What Is Chitrannam?
The word “Chitrannam” comes from the Sanskrit words "Chitra" (variety) and "Annam" (rice), meaning “variety rice.” Though variations of Chitrannam exist using different flavor bases like tamarind or coconut, Lemon Rice (Elumichai Sadam in Tamil or Nimmakaya Pulihora in Telugu) is one of the most celebrated forms.
In many South Indian households, Chitrannam is served as part of a festive thali, offered as prasadam in temples, or made during auspicious days like Ugadi, Varalakshmi Vratham, or Ganesh Chaturthi.
🍚 Why You'll Love This Lemon Rice
✅ Quick and Easy: Can be prepared in under 20 minutes.
✅ Naturally Vegan & Gluten-Free: No dairy or wheat involved.
✅ Light Yet Satisfying: A perfect light lunch or side dish.
✅ Great for Leftover Rice: Ideal recipe to repurpose yesterday’s rice.
🥣 Ingredients for Lemon Rice
Basic Ingredients:
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Cooked Rice – 2 cups (preferably cooled, day-old rice works best)
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Lemon Juice – 2 tablespoons (freshly squeezed)
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Turmeric Powder – ½ teaspoon
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Salt – To taste
Tempering (Tadka):
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Oil – 2 tablespoons (coconut or peanut oil recommended)
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Mustard Seeds – 1 teaspoon
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Urad Dal (Split Black Gram) – 1 teaspoon
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Chana Dal (Split Bengal Gram) – 1 teaspoon
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Dried Red Chilies – 2
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Green Chilies – 2, slit
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Curry Leaves – 8 to 10 leaves
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Asafoetida (Hing) – a pinch
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Roasted Peanuts or Cashews – 2 tablespoons (optional)
🧑🍳 How to Make Chitrannam (Lemon Rice)
Step 1: Prepare the Rice
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Use freshly cooked and cooled rice or leftover rice.
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Spread rice on a plate and allow it to cool completely to prevent clumping.
Step 2: Make the Tempering
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Heat oil in a pan over medium heat.
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Add mustard seeds and let them splutter.
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Add urad dal and chana dal. Fry until golden.
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Toss in dried red chilies, green chilies, curry leaves, and a pinch of hing.
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Add peanuts or cashews if using and roast till golden and crunchy.
Step 3: Mix and Finish
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Add turmeric powder and mix quickly.
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Turn off the heat and add the cooked rice.
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Pour in the fresh lemon juice and salt. Mix everything gently but thoroughly.
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Taste and adjust lemon or salt as needed.
Step 4: Serve
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Garnish with more curry leaves or grated coconut.
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Serve warm or at room temperature with papad, pickle, or curd.
📝 Cooking Tips for the Best Lemon Rice
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Use Short-Grain or Aged Rice: Sona Masoori or basmati (cooled) works great. Avoid sticky rice.
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Don’t Skip the Tempering: It’s the heart of flavor in Lemon Rice.
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Add Lemon Juice Off Heat: Heating lemon juice may make it bitter.
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Balance is Key: Too much turmeric can make it taste medicinal. Too much lemon can overpower. Taste as you go.
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Nuts for Crunch: Roasted peanuts or cashews add a lovely texture.
🧂 Serving Suggestions
Chitrannam can be enjoyed on its own, or alongside:
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Curd/Yogurt
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Papadum or Fryums
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South Indian Pickles (like Mango or Lemon)
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Coconut Chutney
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Vegetable Kurma or Kootu
It also makes a great addition to a South Indian-style lunch platter or tiffin box.
🧳 Lemon Rice for Travel or Picnics
Thanks to its non-perishable ingredients (no onions or tomatoes), Lemon Rice is a travel-friendly dish. In Indian rail journeys or temple pilgrimages, many families carry lemon rice wrapped in banana leaves for meals on the go. It doesn’t spoil easily and stays fresh for hours.
🌿 Variations of Chitrannam
1. With Grated Coconut:
Add 2 tablespoons of fresh coconut at the end for a subtle sweetness.
2. With Ginger:
A teaspoon of grated ginger in the tempering adds a zingy warmth.
3. Garlic Lemon Rice:
Add finely chopped garlic to the tadka for an earthy, savory version.
4. With Vegetables:
Mix in sautéed veggies like carrots, beans, or peas for a more wholesome meal.
5. With Millets or Quinoa:
Replace rice with cooked millets or quinoa for a healthy, low-carb twist.
🧘♀️ Ayurvedic Perspective
From an Ayurvedic standpoint, lemon helps stimulate digestion and balances Kapha and Vata doshas. Turmeric acts as an anti-inflammatory, and curry leaves aid digestion. The combination makes Lemon Rice light on the stomach and energizing.
🌱 Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 200–250 |
| Carbs | 35–40g |
| Protein | 4–5g |
| Fat | 8–10g |
| Fiber | 2–3g |
| Vitamin C | High (from lemon juice) |
🙏 Cultural & Festive Significance
In South Indian temples, Lemon Rice is often distributed as prasadam (sacred food). During festivals like Ugadi, Navratri, or Pongal, Chitrannam forms an essential part of the celebratory thali. It symbolizes freshness, purity, and simplicity—qualities valued in spiritual offerings.
💡 Storage Tips
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Room Temperature: Stays good for 6–8 hours (ideal for lunchboxes).
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Refrigerator: Store in an airtight container for up to 2 days.
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Reheating: Sprinkle some water and microwave. Avoid overheating the lemon flavor.
👪 Make It a Meal
Pair Chitrannam with:
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Moong Dal Tadka
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Beetroot Poriyal (South Indian Stir-fry)
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Cucumber Raita
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Banana Chips
🧾 Printable Lemon Rice Recipe
Ingredients:
(Refer to full list above.)
Instructions:
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Heat oil, add mustard seeds and let them splutter.
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Add urad dal, chana dal, chilies, curry leaves, and nuts.
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Stir in turmeric. Turn off heat.
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Add rice, lemon juice, and salt. Mix well.
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Serve with curd or pickle.