|Alternative names||Lemon Rice|
|Course||Breakfast, can be an accompanying dish served with Lunch and Dinner too.|
|Place of origin||India|
|Region or state||Karnataka|
|Variations||Mavinakayi Chitranna, Nimbehannu Chitranna, Irulli Chitranna, Kayi-Sasive Chitranna|
Chitranna (Kannada: ಚಿತ್ರಾನ್ನ; also known as lemon-rice) is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju. Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. Added Turmeric powder gives Chitranna its yellow color. Garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. The dish is especially popular in the south Indian state of Karnataka, where it has become a part of the daily diet.
Chitranna rice dish finds mention in medieval Indian cookbooks Manasollasa (1130 AD) and Pakadarpana (1200 AD) as "Chitrapaka".
Depending on the ingredients, various types of Chitranna can be prepared: