Chitranna/ Kalsanna/ Lemon Rice


My husband loves this. I got to know this after I learnt some of the Kannada cooking styles. A great rice preparation, southern delight and generally prepared during  lot of festivals. Very easy to prepare and known for the tangy taste due to flavor of the lemon juice. It’s also known for the pleasing yellow color that it has.

In his childhood my husband called it as “yellow rice”.

Ingredients –
Basmati Rice – 1 cup
Water (for cooking the rice)– 1 ½ cups
Peanuts – ¼ cup
Chana Dal – ¼ cup
Dehusked and spilt Urad dal – 1 teaspoon
Oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Turmeric powder (Haldi) – ¾ teaspoon
Dried Red chillies – 3
Curry leaves – 8-10
Lemon juice – 5 tablespoons
Salt – to taste

Procedure –

  • Cook the rice with the water for 2 whistles of a pressure cooker. See to it that each cooked rice grain is separate and not sticky.
  • Soak the chana dal in water for half and hour. Drain and keep aside.
  • In a thick bottomed pan heat oil and add the mustard seeds. Let it splutter and add the turmeric powder, curry leaves and dried red chilies.
  • Add the peanuts and drained chana dal. Fry it on low flame by stirring continuously.
  • Add the urad dal and fry until brown in color.
  • Now add the cooked rice, lemon juice and salt. Toss the rice gently.
  • Heat on low flame for 3- 4 minutes and turn off the gas.
  • Serve hot.

Tips –
You can use normal rice instead of basmati. The only key is that it should not become sticky. Change the water quantity accordingly while cooking.

This is my entry to WYF: Specialty Food

4 thoughts on “Chitranna/ Kalsanna/ Lemon Rice

  1. hi, deepa
    both me and my husband love basmati rice. for any special occasion which needs rice on the menu, i would go for basmati for sure. though we cook it all the time for dinner too. I did try using turmeric, hv never tried lemon juice tough. it sounds sooooooo delicious! will try it definitely!
    btw, thx for the stopping my blog the other day, your message really warms my heart. i think that’s the beauty about blogging, u gotta get tons of encouraging and heartwarming messages from completely strangers.
    thx again. let’s keep in touch!

  2. Thanks Lu. We bot like rice as well. In India rice is generally prepared everyday for both meals. Basmati is prepared during certain festivals or functions at our place. It gives a great aroma and taste isn’t it. Yep do try it with lemon juice I am sure you would love it. Let me know if you prepare it. You said it right about the blog and how people from different places and background share and become good friends. In our case foodie friends ;)


  3. My grandma, Smt.Sushilabai Kerur used to make a mean Kalsanna – and always from rice leftover from prev day – boy, did it taste good? And the Kalsanna used to be served as a Kaituttu (served by her hand directly in our hands – no plate – can’t go more ‘green’ than that) on the Katti(front porch) of Hubli house

  4. Sweet warm memories and even more when they are related to the grandparents!! I could actually imagine how you all must be waiting for the servings (Kaituttu) while sitting on the Katti.

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