Chitranna
Veg
Vegan
Karnataka lemon rice — cooked rice tossed while warm with a tempering of mustard seeds, curry leaves, dried red chilli, peanuts, fresh coconut, and fresh lemon juice, with turmeric giving it a vivid yellow. A temple and travel food made throughout Karnataka, the word means 'colourful rice'; eaten alone, with coconut chutney, or as part of a full lunch thali.
Cuisines
Chettinad
Mangalorean
Udupi
Coorgi
Mysore
Andhra
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 tablespoon | chana dal |
| 1 tablespoon | urad dal |
| 2 | green chilies, slit |
| 1 | dried red chili |
| 1 pinch | asafoetida |
| 8-10 | curry leaves |
| 1/4 teaspoon | turmeric powder |
| 1/4 cup | grated fresh coconut |
| 1 tablespoon | lemon juice |
| — | salt to taste |
| 2 tablespoons | roasted peanuts |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes.
- 2 Cook the rice with 2 cups of water until done and let it cool.
- 3 Heat oil in a pan and add mustard seeds. Allow them to splutter.
- 4 Add chana dal and urad dal, and sauté until they turn golden brown.
- 5 Add green chilies, dried red chili, asafoetida, and curry leaves. Sauté for a minute.
- 6 Stir in turmeric powder and add the cooked rice. Mix well to coat the rice with the spices.
- 7 Add grated coconut, lemon juice, and salt. Mix thoroughly.
- 8 Garnish with roasted peanuts and serve warm.
Tips
For a richer flavor, you can add a pinch of sugar while mixing the rice.