This South Indian lemon rice recipe combines cooled, cooked rice with fresh lemon juice, turmeric, curry leaves, peanuts and a tempering. Also known as Chitranna or Elumichai Sadam, it is vegan and ready in just 10 minutes with leftover rice.
My Go-To Lemon Rice
My mum would make lemon rice at least once a week because it was so quick and easy. We would always finish the meal with curd rice, and together they made such a comforting South Indian lunch.
I now make it whenever I have leftover rice or need a simple lunch in minutes. I use long grain basmati rice most often, although Sona Masoori rice is just as delicious and gives the dish a more traditional texture.
My top tip is to let the cooked rice cool completely. I spread it over a wide plate, then add the lemon juice directly to the rice before pouring over the hot tempering. This keeps the rice grains separate and the lemon flavour fresh.
Happy Cooking!
– Sandhya
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If you enjoy traditional South Indian variety rice recipes, try my Thengai Sadam (South Indian Coconut Rice) with Spicy Potato Crisps next.
Did you know? Lemon rice is called Elumichai Sadam in Tamil and Chitranna in Kannada. It is a popular choice for lunchboxes, picnics and travel because it tastes delicious at room temperature.
Why You Will Love This Recipe
- Ready in 10 minutes with cooked rice.
- A quick and tasty way to use leftover rice.
- Fresh, tangy and full of South Indian flavour.
- Made with simple everyday ingredients.
- Naturally vegan and easy to make gluten-free.
Ingredients
(Detailed ingredients and quantities are mentioned in the recipe card below)
- Cooked rice – You can use short-grain rice such as Sona Masoori or long-grain rice such as basmati. I have used long-grain rice in the step-by-step photos, but both work well for this recipe.
- Lemon juice: I always use freshly squeezed lemon juice. Start with a little, taste and add more if needed.
- Peanuts – I use raw pink peanuts and fry them until golden and crunchy. You can swap them for split cashews or leave them out for a nut-free version.
- South Indian seasoning – Mustard seeds, urad dal, chana dal and fresh curry leaves give the lemon rice its classic flavour, aroma and crunch.
- Green chillies and dried red chillies: I use both for gentle heat and flavour. Reduce or increase them to suit your taste.
- Turmeric: I add a small amount for the familiar yellow colour. Avoid using too much, as it can overpower the fresh lemon flavour.
- Asafoetida (hing): I add just a pinch for its savoury flavour. Leave it out or use a certified gluten-free variety if needed.
- Oil: Any neutral oil such as sunflower or vegetable oil. For a more traditional flavour, you can use sesame oil.
My Top Tips
- Cool the rice: Spread freshly cooked rice over a wide plate and let it cool completely. This keeps the grains separate when mixed.
- Add lemon to the rice: I add the lemon juice directly to the cooled rice rather than the hot tempering. This keeps it fresh-tasting and helps prevent bitterness.
- Taste as you go: Lemons vary in sharpness, so begin with less juice and add more after mixing.
- Fry until golden: Cook the peanuts separately until golden. Fry the dals over medium heat until crisp and lightly golden, without letting them burn.
- Let it rest: Leave the lemon rice for 5–10 minutes after mixing so the flavours settle into the rice.
How to Cook Rice for Lemon Rice
If I am cooking rice, especially for a lemon rice recipe, I use either Sona Masoori or white basmati rice. Wash the rice two or three times, then cook it until just tender. The grains should be cooked but not soft or mushy.
Follow my recipes for stovetop white basmati rice or Instant Pot Sona Masoori rice. For Sona Masoori rice, I cook it for 3 minutes so it has a slightly firmer texture.
If you have leftover cooked rice, you can skip this step. You will need 4 cups for this lemon rice recipe.
How to Make South Indian Lemon Rice
Step 1: Place the cooled cooked rice in a wide dish or plate and gently separate any lumps with a fork.
Step 2: First fry the peanuts in the pan until golden brown. Set them aside. Then prepare the tempering with mustard seeds, chana dal, urad dal, curry leaves, green chillies and turmeric.
Step 3: Pour the hot tempering and fresh lemon juice over the lemon rice
Step 4: Mix gently until the rice is evenly coated.
If you like, you can also garnish with fresh coriander leaves - its delicious ( although its not very traditional)
Variations
- Cashew lemon rice: Replace the peanuts with split cashews and fry them until lightly golden.
- Ginger lemon rice: Add 1 teaspoon of finely chopped or grated ginger with the green chillies.
- Vegetable lemon rice: Mix in cooked peas, sweetcorn or finely diced carrots.
- Coconut lemon rice: Add 2 tablespoons of fresh or frozen grated coconut to the tempering.
- Brown rice or millet: Use cooked brown rice, quinoa or millet instead of white rice.
What to Serve with Lemon Rice
I love serving South Indian lemon rice with:
Storing Leftovers
Storage: Cool leftover lemon rice quickly and keep it in an airtight container in the fridge for up to 2 days.
Reheating: Reheat it in the microwave or in a covered pan until steaming hot throughout. If it feels dry, sprinkle over 1–2 teaspoons of water first. Only reheat cooked rice once.
I do not recommend freezing lemon rice because the fresh lemon flavour and crunchy tempering are best enjoyed freshly made.
Recipe FAQ's
It is a seasoned rice dish made with cooked rice, lemon juice, turmeric, curry leaves and a tempering of mustard seeds, lentils and chillies. Peanuts or cashews are often added for crunch.
I use white basmati rice or Sona Masoori rice. Any white rice will work as long as it is cooked, cooled and not mushy.
Absolutely. Leftover rice is ideal for this recipe. Gently separate any lumps before adding the lemon juice and tempering.
Yes. Lime can be sharper, so begin with a little less and add more to taste.
It can happen if the lemon juice was heated, if there is too much turmeric, or a lemon seed has fallen into the rice.
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Ingredients
- 4 cups cooked Sona Masoori rice or basmati rice cooled
- 2 tablespoons sunflower oil or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 tablespoon chana dal
- ¼ cup raw peanuts
- 1 dried red chilli halved
- 1 green chillies finely sliced
- 10 –12 curry leaves
- ⅛ teaspoon asafoetida optional
- ½ teaspoon ground turmeric
- 1 teaspoon salt or to taste
- 2 tablespoons freshly squeezed lemon juice or to taste
Instructions
- Place the cooled cooked rice in a wide bowl and gently separate any lumps with a fork. Add the salt and lemon juice, mix gently and set aside.
- Heat the oil in a wide pan over medium heat. Add the mustard seeds and let them splutter.
- Add the urad dal, chana dal and peanuts. Fry for 1–2 minutes, stirring often, until lightly golden.
- Add the dried red chilli, green chillies and curry leaves. Fry for about 30 seconds until fragrant.
- Add the asafoetida and turmeric. Stir briefly, taking care not to burn the turmeric, then switch off the heat.
- Pour the hot tempering over the lemon rice and mix gently until evenly coated.
- Taste and adjust the salt or lemon juice as needed.
- Let the rice rest for 5–10 minutes before serving.
Notes
Expert Tips
- My top tip: Cool the cooked rice completely before mixing. This keeps the grains separate rather than mushy.
- Add fresh lemon juice directly to the cooled rice, not the hot tempering, to keep the flavour fresh and prevent bitterness.
- Fry the peanuts separately as they tend to burn quickly.
- Storage: Keep cooled lemon rice in an airtight container in the fridge for up to 2 days.
- Reheating: Sprinkle over a little water and reheat in the microwave or a covered pan until steaming hot. Reheat cooked rice only once.
Neha says
Wow... Loved it. I was looking for a lemon rice recipe that my neigbour used to make for me for years.. This tasted just like that.