Lemon rice is a very popular and easy South Indian recipe. It is also known as Pulihora or Nimmakaya annum or chitranna and is generally consumed along with chutney. I’d personally prefer to have pulihora with a combination of masala vada or pakoras(potato, onion, raw banana, bread, palak, egg).

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Before getting to the steps, you might need to check the benefits of lemon rice. Lemon is a storehouse of Vitamin C. lemons are also enriched with Vitamin B 6. Adding lemon to your diet will help in digestion and prevents colic pain. Protects brain and nervous system from degenerative diseases

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  2. Mutton biryani
  3. veg biryani with raita
  4. egg biryani
  5. paneer biryani

To prepare lemon rice in simple three steps. The first step is tempering, the second step is to add tempering to the cooked rice, the third step is to squeeze lemon juice and garnish with cilantro and serve.

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Lemon rice recipe video:

Lemon rice recipe card:

lemon rice | pulihora | chitranna | South Indian recipe
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Lemon rice is a very popular South Indian recipe is also known as Pulihora or Nimmakaya annum. Serve with the combination of masala vada or pakora





Course: Main Course
Cuisine: Indian
Keyword: chitranna, lemon rice, lemon rice recipe, nemmakaya annam, pulihora
Servings: 3
Ingredients
Ingredients for lemon rice:

  • Boiled rice                                 – 2 cups or 200 g
  • Lemon juice                              – 1/4 cup or 3 lemons


  • Oil                                           –  1/4 cup



  • Curry leaves                             – 1/4 cup


  • Peanuts                                     – 4 spoons

  • Mustard seeds and cumin seeds  – 2 spoons(jeera & raya)

  • Black gram (Urad dal)                 – 1 spoon

  • Bengal gram(chana dal)              – 1 spoon 

  • Red chillies                               – 6 

  • Green chillies                            – 2

  • Turmeric powder                        – 1/4 spoon

  • Salt                                           – 2 spoons

  • Chopped coriander leaves          – 1/4 cup

Instructions
Step by step procedure for lemon rice:

Tempering:

  1.  Heat a pan over a medium flame add oil.

  2.  Add a spoon of chana dal, urad dal, 4 spoons peanuts, 2 spoons of mustard seeds and cumin seeds

  3. Fry until the peanuts turn golden and crisp.

  4.  Add 2 green chillies, 6 red chillies and a spring of curry leaves.

  5. Fry for a minute till it crackle.  

  6. Add 1/4 spoon of turmeric powder and salt.




  7. Switch off the flame and add 1/4 cup of lemon juice.

  8. Carefully taste and add lemon juice as required.

Mixing tempering and rice:

  1. Cool the tempering mixture. Do not mix if the rice and tempering are hot.

  2. Pour this tempering mixture into the cooked rice and mix well.

  3. Taste and adjust salt and squeeze lemon juice if necessary.

  4. Garnish with chopped coriander leaves. 

  5. Serve with bonda, papadum, punugulu, garelu or vada and chutney or pakora



  6. Enjoy the refreshing and tangy lemon rice.

Recipe Notes
  • Taste and adjust salt and squeeze lemon juice if necessary.
  • The colour of rice depends upon turmeric powder and adjust it according to your taste. 
  • Enjoy the refreshing and tangy pulihora with garelu or pakora

Step by step procedure for lemon rice:

Tempering:

The ingredients for pulihora.

 Heat a pan over a medium flame add oil. Add a spoon of chana dal, urad dal, 4 spoons peanuts, 2 spoons of mustard seeds and cumin seeds.

Fry until the peanuts turn golden and crisp.

 Add 2 green chillies, 6 red chillies and a spring of curry leaves. Fry for a minute till it crackle.  

Add 1/4 spoon of turmeric powder and salt.

Mix well taste and adjust the salt at the end of recipe.

Switch off the flame and add 1/4 cup of lemon juice.

Carefully taste and add lemon juice as required.The colour of rice depends upon turmeric powder and adjust it according to your taste. Mix well.

Mixing tempering and rice:

Cool the tempering mixture. Do not mix if the rice and tempering are hot. Pour this tempering mixture into the cooked rice.

Mix well taste and adjust salt and squeeze lemon juice if necessary.

Garnish with chopped coriander leaves. 

Serve with bonda, papadum, punugulu, garelu or vada and chutney as you wish.

Enjoy the refreshing and tangy pulihora.

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