Chitrannam is Karnataka version of Lemon rice. This recipe is made with potatoes, lots of peanuts and lemon juice. Perfect dish to pack for picnics or lunch.
It was my daughter’s birthday few days back and I wanted to make something special for her. Lemon rice, tamarind rice are usually made for birthdays, festivals and special occasions. So I made this Karnataka style Lemon rice called Chitrannam.
Lemon rice is made all around South India. They are all basically rice flavored with spices and lots of lemon juice. There might be slight variations from one state to the other. It is called Nimmakaya (lemon) Pulihora in Andhra. Traditionally veggies are not added to pulihora.
But I have seen Chitranna recipes that include veggies in the dish. This lemon rice aka Chitranna recipe is from Indira’s blog.
Kid Friendly Pulihora:
Both my kids love peanuts and potatoes. So this lemon rice with both the favorite ingredients is just perfect. I load up the dish with peanuts and potatoes, so they get at least one peanut and a piece of potato in each and every bite.
Other Veggie Options for Chitrannam:
Other veggies like chopped eggplant and grated carrot can be substituted for potato. Steamed broccoli and cauliflower can also be added. Sauteed Frozen mixed vegetables add color and nutrients to the rice.
Picnic & Lunchbox Friendly too:
This is a simple and tasty dish that is great to serve for guests. It is also perfect to pack up for picnics and in lunchboxes.
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- 1 cup Rice
- 1 Medium Potato, peeled anc ubed
- 2 ~ 3 Green Chilies, slit
- 8 ~ 10 Curry Leaves
- 3 tbsps Lemon/ Lime juice
- 3 tbsps Peanuts
- 2 tbsps Cashews
- 1 tsp Turmeric
- to taste Salt
- 1 tbsp Chana dal
- 1 tbsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 ~ 3 Dry red chili
- As needed Majjiga Mirapakayalu - for serving (optional)
- Cook rice with a few drops of oil, turmeric and salt. Make sure not to overcook the rice.
- Heat 2tbsp oil (or a combination of oil and ghee) in a pan; add the peanuts and cashews and fry till lightly golden. Remove onto a plate and set aside.
- In the same oil, add the tempering ingredients and saute till golden and the seeds start sputtering.
- Add curry leaves, green chilies, potatoes and cook till they are tender. I usually microwave the potatoes to make the cooking part faster.
- Once the potatoes are done, add it to the rice along with the roasted peanuts and cashews. Add lemon juice and mix well. Taste and adjust the seasonings accordingly. Serve with fried majjiga mirapakayalu.