Nimmakaya Pulihora Recipe Ingredients Easy Step By Step
Nimmakaya Pulihora Recipe Ingredients Easy Step By Step
Nimmakaya Pulihora Recipe Ingredients is one of the most beloved South Indian rice dishes featuring tangy lemon flavor, crunchy nuts and aromatic tempering that transforms plain cooked rice into a vibrant meal known across Andhra Pradesh and Tamil Nadu as lemon rice or chitranna. This version focuses on specific ingredient measurements, step-by-step instructions and clear timings so you can recreate this classic dish in your own kitchen with confidence — and a touch of personal flair.
Recipe Card: Nimmakaya Pulihora (Lemon Rice)
| Prep Time | 15 mins |
|---|---|
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Servings | 4 servings |
| Difficulty | Easy |
What Is Nimmakaya Pulihora?
Nimmakaya Pulihora literally translates to “lemon rice” in Telugu and Kannada and is a tangy rice dish that forms a staple in South Indian households, especially in Andhra style cuisine. Although the broader category of Pulihora includes tamarind and kokum based versions, this recipe specifically uses fresh lemon (nimmakaya) to add bright, citrusy flavor to cooked rice. It’s also known in Karnataka as chitranna, a satisfying meal with spices, lentils, peanuts and curry leaves that’s quick to make, ideal for lunch boxes, everyday meals or festive prasadam offerings in temple kitchens.
Ingredients List With Exact Quantities (For 4 Servings)
- Rice (uncooked): 1 cup (yields ~3 cups cooked rice)
- Water (for rice): 1.75–2 cups (depending on rice type)
- Oil: 3 tablespoons (use sesame/gingelly oil for most authentic flavor)
- Mustard seeds: 1 teaspoon
- Urad dal (split black gram): 1 teaspoon
- Chana dal (split Bengal gram): 1 teaspoon
- Peanuts: ¼ cup (raw or roasted)
- Cashews: 2 tablespoons (optional, but recommended)
- Green chillies: 2, slit (adjust to taste)
- Dried red chillies: 2 (optional for heat)
- Curry leaves: 12–15 fresh leaves
- Turmeric powder: ½ teaspoon
- Asafoetida (hing): ¼ teaspoon (optional)
- Lemon juice: 3 tablespoons (freshly squeezed)
- Salt: 1 teaspoon (adjust to taste)
- Coriander leaves (cilantro): 2 tablespoons chopped (optional garnish)
Step By Step Instructions With Timings
1. Cook The Rice (25 mins)
Wash 1 cup of raw rice under cold water until the water runs clear. Soak for 15–20 minutes — this improves texture and reduces cooking time. Understanding Nimmakaya Pulihora Recipe Ingredients is essential.
However, drain rice and add to a medium pot with 1. 75–2 cups of water and ½ teaspoon salt. Cover and simmer on medium heat for about 10 minutes until all water is absorbed and the grains are tender yet separate.
On the other hand, turn off heat and let it rest covered for 5 minutes, then fluff rice with a fork and spread on a plate to cool for 5–10 minutes. Cool rice slightly so it does not steam when mixed with lemon juice and tempering — hot rice with fresh lemon reduces the bright flavor.
2. Prepare The Tempering (10 mins)
Heat 3 tablespoons oil in a heavy pan over medium flame. First add peanuts and cashews; fry for about 2–3 minutes until golden and aromatic. Scoop them out to a small bowl and set aside. This relates to Nimmakaya Pulihora Recipe Ingredients.
In the same oil, add 1 teaspoon mustard seeds. As soon as they start to pop (about 30 seconds), add 1 teaspoon each of urad dal and chana dal. Stir continuously for another 2–3 minutes until lentils turn light golden.
Add slit green chillies, dried red chillies and fresh curry leaves; sauté for 30–45 seconds until the curry leaves crisp up and chillies release aroma. Sprinkle ½ teaspoon turmeric and ¼ teaspoon asafoetida, stirring briefly so the spices bloom in the hot oil (about 15 seconds).
3. Combine Rice, Lemon And Tempering (5 mins)
Turn off the heat and immediately pour the tempering mixture over the slightly cooled cooked rice. Add the fried peanuts and cashews back in. Learn more about Nimmakaya Pulihora Recipe Ingredients.
In contrast, drizzle 3 tablespoons of fresh lemon juice evenly over the rice, then sprinkle 1 teaspoon salt (or to taste). Using a large spoon or rice paddle, gently fold everything together in wide, sweeping strokes to ensure uniform coating without mashing the grains. This should take about 2–3 minutes.
Once mixed, let it rest covered for about 5 minutes so the flavors mingle.
4. Final Touch And Serving (2 mins)
Garnish with chopped coriander if using, and serve warm or at room temperature with papad, plain yogurt or pickle as side dishes. This relates to nimmakaya pulihora recipe ingredients.
Pro Tips From Personal Cooking Experience
- When I visited my aunt’s home in Vijayawada, she insisted on adding a little sesame oil even to the rice after mixing — it adds a subtle nuttiness you won’t get with neutral oils.
- If your rice turns sticky, cool it in a wide tray to release steam quickly; fluffy rice helps the lemon juice and tempering coat evenly.
- Pat dry peanuts and lentils if they look damp — this prevents oil spitting and ensures even roasting.
- Always add lemon juice off the heat; the high temperature can make fresh citrus bitter and diminish Vitamin C benefits.
Chef’s Notes: Substitutions, Storage, Variations
Substitutions
If you don’t have chana dal, you can increase urad dal slightly or skip it — the texture changes slightly but the dish still tastes great. Cashews can be replaced with more peanuts or omitted for a simpler, budget-friendly version.
Furthermore, use limes instead of lemons if you prefer a sharper citrus note. For oil, traditional South Indian sesame (gingelly) oil adds the most authentic aroma, but you may substitute with sunflower or peanut oil.
Storage Tips
Leftover Nimmakaya Pulihora can be stored in an airtight container in the refrigerator for up to 24 hours. However, because this is a rice dish, refrigerating longer than a day is not recommended for food safety and taste quality. Before eating, warm gently on the stovetop or in a microwave for 1–2 minutes. This relates to nimmakaya pulihora recipe ingredients.
Variations
Some cooks like to add a pinch of roasted cumin powder for a different aroma, or a teaspoon of grated ginger for warmth. Adding a tablespoon of roasted sesame seeds (nuvvula) can boost nuttiness, especially in regions where sesame is local specialty. Sesame powder versions incorporate toasted nuvvulu for extra complexity.
Nutritional Information Per Serving
| Calories | ~458 kcal |
|---|---|
| Carbohydrates | ~56 g |
| Protein | ~9 g |
| Fat | ~22 g |
| Fiber | ~3 g |
| Vitamin C | ~85 mg (from lemon juice) |
This nutrition estimate is based on a typical lemon rice preparation with nuts and tempering; actual values may vary based on exact ingredients and oil used. Reference data adapted from a lemon rice analysis source.
Frequently Asked Questions
Can I use leftover rice?
Yes — leftover rice that has been cooled and stored in the fridge can be ideal for Nimmakaya Pulihora. Warm it slightly so it’s loose before mixing with tempering and lemon juice. This relates to nimmakaya pulihora recipe ingredients.
Why does my lemon rice become soggy?
If the rice is overcooked or you add lemon juice while rice is too hot, the grains may break and release moisture, making the dish soggy. Cool the rice slightly before mixing and use fresh, firm rice grains.
Is this dish vegan?
Yes — this recipe uses plant-based ingredients and is naturally vegan. It also fits gluten-free diets so long as asafoetida used is certified gluten free.
What to serve with Nimmakaya Pulihora?
This lemon rice pairs beautifully with plain yogurt, crunchy papad or traditional Indian pickles for balanced taste and texture. This relates to nimmakaya pulihora recipe ingredients.
