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South Indian Lemon Rice (Chitranna)

South Indian Lemon Rice (Chitranna)

Fluffy rice tossed with bright lemon juice and a fragrant tempering of mustard seeds, lentils, curry leaves, and roasted peanuts. A quick, comforting South Indian lunch.

2-3y+

10 min prep · 25 min cook · 35 min total · 3 servings

Peanut

Ingredients

Contains optional added salt for older eaters. Skip it for babies under 12 months.

  • 360 ml rice, uncooked, rinsed1.52 cup rice, uncooked, rinsed
  • 30 ml oil2.03 tbsp oil
  • 60 ml peanuts4.06 tbsp peanuts
  • 3.75 ml mustard seeds0.76 tsp mustard seeds
  • 7.5 ml chana dal1.52 tsp chana dal
  • 5 ml urad dal1.01 tsp urad dal
  • 7.5 ml ginger, grated1.52 tsp ginger, grated
  • 10 each curry leaves
  • 2.5 ml turmeric powder0.51 tsp turmeric powder
  • 0.5 ml hing0.1 tsp hing
  • 30 ml lemon juice, freshly squeezed2.03 tbsp lemon juice, freshly squeezed
  • salt (to taste), for over-1s and adults

Steps

Cook the Rice

  1. Rinse the rice in a strainer under running water until the water runs clear, then drain it well.
  2. Cook the rice in plenty of water until tender, then drain and spread it out to cool completely.
  3. Fluff the cooled rice gently with a fork so the grains stay separate and do not clump.

Make the Tempering

  1. Heat half a tablespoon of the oil in a pan over medium heat, add the peanuts, and fry until golden and aromatic.
  2. Lift the peanuts out onto a plate and set them aside to use as a garnish later.
  3. Add the rest of the oil to the pan, then stir in the mustard seeds, chana dal, and urad dal.
  4. Fry over medium heat for 2 to 3 minutes until the lentils turn golden and smell nutty.
  5. Add the grated ginger and curry leaves and fry for about 30 seconds until the leaves turn crisp.
  6. Stir in the hing and turmeric, then add 3 tablespoons of water and cook until it evaporates and the lentils soften.

Finish

  1. Turn off the heat, add the cooled rice and the lemon juice, and mix gently until the rice is evenly yellow.
  2. Scatter the roasted peanuts over the top and serve with plain yogurt on the side.
  3. For over-1s and adults, add a pinch of salt to taste, and a little chopped green chili for those who like heat.

Nutrition

Calories
516
Protein
11g
Fat
16g
Carbs
79g

Tips by age

2-3y

Finely chop or grind the roasted peanuts before stirring them in, and serve a small portion. Keep the lemon and tempering mild and skip any added salt for the youngest eaters.

Choking safety: Whole peanuts are a choking hazard under 4. Grind or finely chop them, and remove the firm curry leaves before serving.

3-5y

Serve as written with a small spoon of peanuts, chopping any large ones. Offer a little plain yogurt alongside to soften the tang.

Choking safety: Whole peanuts can be a choking hazard until about age 4. Chop them small for younger children in this range.

5-8y

Serve as written. You can add a pinch of salt and a little green chili to taste at the table if your child enjoys more flavor.

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