For: Nitra Thanjavur Ponni Rice
Lemon Rice (Chitranna)
- Vegan
- Indian
- 25 min
- Serves 4
A tangy, South Indian tempered rice dish that turns a simple pot of Ponni rice into a full meal with almost no effort.
Method
- 1
Cook and cool the rice
Cook the Ponni rice as usual, then spread it on a wide plate to cool — warm rice will turn mushy when mixed with the tempering.
- 2
Temper the spices
Heat the oil in a pan over medium heat. Add the mustard seed, urad dal, chana dal and dried red chillies, frying until the dals turn golden and the mustard crackles.
- 3
Add curry leaves and turmeric
Stir in the curry leaves and turmeric, cooking 20 seconds until fragrant.
- 4
Add peanuts
Tip in the roasted peanuts and stir for a minute to warm them through.
- 5
Combine with rice
Add the cooled rice to the pan along with salt, and toss gently to distribute the tempering evenly without breaking the grains.
- 6
Finish with lemon
Remove from heat and stir through the lemon juice just before serving, so the flavour stays fresh and bright.
Lemon rice keeps well for a packed lunch — just add the lemon juice right before eating rather than in advance, to keep the flavour lively.