Lemon Pulihora

Quick Info

• Prep: 10 mins
• Cook: 15 mins
• Servings: 4

Ingredient Substitutes

• Lemon juice ? Tamarind pulp
• Sesame oil ? Peanut oil

Ingredients

• 2 cups cooked rice (cooled)
• 3 tbsp lemon juice (freshly squeezed)
• 2 green chilies, slit
• 2 dried red chilies
• 1 tbsp chana dal
• 1 tbsp urad dal
• 2 tbsp peanuts
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1/4 tsp turmeric powder
• 2 tbsp sesame oil
• Salt to taste

Instructions

1. Cook rice and let it cool slightly.
2. Heat oil in a pan, add mustard seeds, let them splutter.
3. Add chana dal, urad dal, peanuts; fry until golden.
4. Add curry leaves, green chilies, dried red chilies, turmeric; saut' briefly.
5. Remove from heat, mix with lemon juice and salt.
6. Pour mixture over rice, mix gently.
7. Rest 10-15 minutes for flavors to infuse.
8. Serve with pickle and papad.

Tips & Variations

Always add lemon juice off the heat to retain freshness | Use cooled rice for non-sticky texture | Peanuts add crunch, don't skip them | Adjust lemon juice based on sourness of variety | Turmeric gives signature yellow color

You will love it

Lemon Pulihora, also called chitrannam, is a classic Andhra preparation where cooked rice is mixed with fresh lemon juice and a tempered seasoning of mustard seeds, green chilies, curry leaves, and peanuts. It is quick to make, light, and refreshing, making it a staple for festivals, lunch boxes, and prasadam offerings. Unlike tamarind-based pulihora, lemon pulihora has a bright yellow color and a zesty, citrusy flavor.

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