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!