Masala Chitranna

Ever wondered how to turn plain rice into a flavor-packed powerhouse? 

This Masala Chitranna (spiced lemon rice) is your answer—fragrant, tangy, and studded with crunchy peanuts and roasted spices. Perfect for lunch boxes, potlucks, or a quick dinner that feels anything but ordinary.

If you’re craving a vibrant, flavour‑packed rice dish that whips up in no time, masala chitranna is your new go‑to. 

This South Indian variety rice combines toasted coconut, crunchy peanuts and aromatic spices for a lunch box star. It’s super simple, endlessly adaptable and perfect to meal‑prep for the week.

A Little Backstory on Masala Chitranna

Chitranna, also known as lemon rice, hails from Karnataka’s Udupi cuisine, where leftover rice meets a vibrant spice blend. “Chitra” means picture—apt for this colorful rice studded with golden peanuts, fiery chilies, and fresh curry leaves. 

Over time, each South-Indian home has added its twist, and this Masala Chitranna amps up the aroma with a ground coconut‑tamarind masala.

Why You’ll Love This Variety Rice

• Bright & Tangy: Tamarind and a hint of lemon (from the masala) wake up each grain.
  
• Textural Delight: Roasted peanuts and dals give every bite satisfying crunch.
  
• One‑Pot Wonder: Toast spices, fold in rice, and you’re done—no extra cleanup.
  
• Meal‑Prep Magic: Cools well and reheats without losing that fresh‑off‑the‑stove taste.

Ingredient Breakdown

• Roasted Spice Masala: A mix of chana dal, cumin, mustard seeds, chilies, garlic, tamarind, and coconut coarsely ground—this is the flavor engine.
  
• Tempering Dals & Peanuts: Chana dal, urad dal, and peanuts add nutty crunch and protein.
  
• Mustard & Cumin Seeds: Mustard pops, cumin adds earthy warmth.
  
• Red Chilies & Curry Leaves: Fragrant heat and that unmistakable South-Indian aroma.
  
• Turmeric & Rock Salt: Color and balanced seasoning.
  
• Cooked Rice: Ideally a day‑old basmati or sona masoori for fluffy grains.
  
• Ghee: A final drizzle for gloss and richness.

🌿 Vegan by Default: Just skip the ghee or swap with coconut oil.

Cooking It—A Kitchen Conversation

First, in a dry pan, toast chana dal, cumin, mustard seeds, and red chilies until they perfume the air. Add garlic and tamarind bits, then fresh coconut—toast briefly before seasoning with hing and rock salt. Cool and grind into a coarse masala.

Next, heat oil in a wide kadai. Roast peanuts until golden, then add dals and seeds until they sizzle. Toss in curry leaves and turmeric. Sprinkle in your ground masala and stir—watch that oil turn vibrant. Finally, fold in the rice gently so every grain gets coated. Finish with a spoonful of ghee for shine.

💡 Pro Tip: Always use cooled, day‑old rice—it absorbs spices without turning mushy.

What Goes Along

• Crispy Papad or Fryums: Adds contrasting crunch.
  
• Coconut Chutney or Yogurt Raita: Cools the palate and balances spice.
  
• Pickle or Pickled Onions: For an extra tangy kick.
  

How to Serve

Scoop the Masala Chitranna onto a platter, garnish with fresh coriander and a few roasted peanuts on top. Serve hot or at room temperature—perfect picnic fare.

Packing & Leftovers

• Airtight Container: Keeps well in the fridge for up to 2 days.
  
• Reheat: Warm gently on a pan with a splash of oil or ghee to revive texture.
  
• Lunchbox Hack: Layer rice with a parchment sheet to prevent sticking.
  

Party & Bulk Prep

For larger gatherings, double the masala batch in two pans to maintain even roasting. Cook rice in bulk, then combine in a massive kadai or chafing dish. Keep warm on “low” and let guests help themselves—no fuss, just flavor.

Ready to transform your rice game? Give this Masala Chitranna a try and watch plain grains steal the show. Drop a comment below with your favorite side pairing!

Print Recipe

Budget-Friendly

Masala Chitranna

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Andhra Cusine, Indian, South Indian Courses: Dinner, Lunch, Main Course, Rice / Pasta / Grains Recipe Keys: Gluten Free H Healthy H high fiber L Lunch Box O One-Pot T Tasty V vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 3 Calories: 310

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Fiber V Vegetarian

Description

Masala Chitranna is a vibrant and flavorful South Indian rice dish made by tossing cooked rice with a freshly ground masala of roasted coconut, garlic, red chillies, and spices. It’s then tempered with crunchy peanuts, dals, and fragrant curry leaves, bringing in that irresistible texture and aroma. Perfect for lunch boxes or a quick weeknight meal, this one-pot rice recipe is not just easy to make but also packed with comforting, home-style flavors. Pair it with some crisp papad or fryums on the side, and you’ve got a satisfying, fuss-free meal that’s both wholesome and delicious.

Ingredients

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Scale

1/2x 1x 2x 3x

• 2 tsp oil (for ground masala)
• 1 tsp chana dal
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 8 red chillies (broken)
• 6 garlic cloves (peeled)
• few tamarind bits
• 1 cup coconut (freshly grated)
• ¹⁄₂ tsp asafoetida (hing)
• 1 tsp rock salt
• 2 tbsp oil (for tempering)
• 2 tbsp peanuts
• 1 tsp chana dal
• 1 tsp urad dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 red chillies (broken)
• handful curry leaves
• ¹⁄₂ tsp turmeric powder
• ground masala (from above)
• cooked rice (as needed)
• salt (to taste)
• 1 tsp ghee

Instructions

Prep Work

1. Gather dals & seeds

   Collect chana dal, urad dal, mustard seeds and cumin seeds.

2. Break red chillies

   Break red chillies into halves and set aside.

3. Pluck curry leaves

   Remove curry leaves from stems and lightly wash.

4. Grate coconut

   Freshly grate coconut and set it aside.

5. Rinse & fluff rice

   Rinse rice until water runs clear, then cook and fluff.
   

Method

1. Roast masala ingredients

   In a pan, heat oil, add chana dal & urad dal, seeds & chillies; once seeds crackle, add garlic & tamarind; roast everything.

   

2. Add coconut & seasonings

   Stir in grated coconut, roast 2 mins, then add asafoetida and rock salt; mix it well, turn off the stove and set them aside to cool.

3. Grind masala

   Once cooled, grind the roasted mix coarsely in a mixer jar to form masala.
   

4. Temper peanuts & dals

   Heat oil in a kadai, roast peanuts, then add chana dal & urad dal, cumin seeds, chillies; stir until golden.
   

5. Add curry leaves & turmeric

   Toss in curry leaves and turmeric powder, mix well.

6. Combine rice & masala

   Stir in ground masala, then gently fold in cooked rice, and taste and adjust the seasoning if needed.
   

7. Finish with ghee

   Drizzle ghee on top, give a final gentle mix, and turn off the heat.

8. Serve

   Transfer to a serving bowl; pair with papad or fryums on the side.
   

Equipment

• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre Buy Now
• wok

  

  Kadai with Stainless Steel Lid, Flat Bottom Kadhai, Black Buy Now
• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now

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Nutrition Facts

Servings 3

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 4.5g23%

Sodium 340mg15%

Total Carbohydrate 40g14%

Dietary Fiber 3.5g15%

Sugars 2g

Protein 6g12%

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Calcium 35 mg

Iron 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Masala Chitranna, Spiced masala rice, lunch box recipe

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