How to prepare Bengaluru special Chitranna Lemon rice

Chitranna is a traditional rice dish from Karnataka that is popular for its tangy and spicy flavor. It is often served as a temple food or a prasad on festive occasions. Chitranna literally translates as colored rice owing to its yellow color from turmeric and lemon juice. It is easy to make and widely available at reasonable prices in Bengaluru and other parts of Karnataka.

Chitranna is believed to have originated in the ancient times when rice was the staple food of the people in South India. Rice was cooked with various spices and herbs to enhance its taste and nutritional value. Lemon was added to preserve the rice and prevent it from spoiling in the hot climate. Chitranna was also a convenient dish to pack and carry for long journeys or picnics.

How to prepare Bengaluru special Chitranna Lemon rice


How to Prepare Chitranna 


  • Cooked rice - 2 cups
  • Oil - 2 tablespoons
  • Peanuts - 2 tablespoons
  • Cashew nuts - 2 tablespoons
  • Mustard seeds - 1 teaspoon
  • Urad dal - 1 teaspoon
  • Chana dal - 1 teaspoon
  • Dried red chili - 1 chili
  • Ginger finely chopped - 1 inch of ginger
  • Green chili finely chopped - 2 chilies
  • Asafoetida - a pinch
  • Curry leaves - 10 leaves
  • Turmeric - ¼ teaspoon
  • Salt - ½ teaspoon
  • Coriander finely chopped - 2 tablespoons
  • Lemon juice - 2 tablespoons


Preparation procedure

1. In a large pan, heat 1 tablespoon of oil, and roast the peanuts and cashew nuts until they turn golden brown and crunchy. Place them aside.
2. In the same pan, heat the rest of the oil and temper the mustard seeds, urad dal, chana dal, dried red chili and curry leaves.
3. Then add ginger, green chili and asafoetida.
4. Add in turmeric and sauté lightly.
5. Once the tempering is completed, add the cooked rice. Make sure the rice is at room temperature. (leftover rice from the previous night works well)
6. Toss the whole mixture a few times. Then add the chopped coriander, lemon juice, and the roasted peanuts and cashews.
7. Serve hot with papad or coconut chutney.