Lemon Rice (Nimmakaya Pulihora) also called Chitrannam in South India, is a quick, refreshing, and tangy dish made by mixing cooked rice with lemon juice and a flavorful tempering. It is commonly prepared for festivals, travel food, or as a simple comfort meal at home.
Recipe
Ingredients
- Cooked rice – 3 cups (cooled, non-sticky)
- Lemon juice – 3 tbsp (freshly squeezed)
- Turmeric powder – ¼ tsp
- Salt – as needed
- Green chillies – 4 (slit)
- Ginger – 1 tsp (finely chopped)
For Tempering
- Sesame oil – 2 tbsp (or regular oil)
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Hing – a pinch
- Dry red chillies – 2
- Curry leaves – 10–12
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Roasted peanuts – 2 tbsp
Preparation
- Prepare Rice – Spread the cooked rice on a plate to cool and keep grains separate.
- Tempering – Heat sesame oil in a pan, add mustard seeds. Once they splutter, add cumin, hing, red chillies, curry leaves, chana dal, urad dal, and peanuts. Fry until the dals turn golden brown.
- Add Aromatics – Add slit green chillies and ginger, fry for a few seconds.
- Turmeric & Mixing – Add turmeric powder, stir well. Switch off the flame.
- Combine – Add the cooled rice and salt to the tempering. Mix gently.
- Lemon Juice – Finally, add lemon juice, toss well. Adjust salt if needed.
- Serve – Perfect with papad, pickle, or curd.
Health Benefits
- Rich in Vitamin C – Helps in immunity building.
- Good for digestion – Light and easy on the stomach.
- Travel-friendly – Stays fresh for hours without refrigeration.
- Energy booster – Rice gives quick energy, lemon refreshes the palate.
Tips
- Always add lemon juice after turning off the stove to prevent bitterness.
- Use sesame oil for authentic Andhra taste.
- Adjust lemon quantity to suit your sourness preference.
- Adding roasted peanuts enhances crunch and flavor.
Variations
- Temple Style Lemon Rice – Add a pinch of jaggery for balanced taste.
- Millet Lemon Rice – Replace rice with cooked foxtail millet or barnyard millet.