Lemon Rice | South Indian Chitrannam & Gojju Premix in 1 min

Lemon Rice Recipe | South Indian Chitranna & Gojju | Chitrannam with detailed photo and video recipe. This is a straightforward rice-based recipe prepared with basic and simple ingredients. It is typically prepared with leftover rice from the previous day and is generally ready for morning breakfast or lunch boxes. It is known for its combination of flavours, particularly the sour and spicy taste of the lemon and chillies added.

Lemon Rice | South Indian Chitranna & Gojju Premix | Chitrannam in 1 min step-by-step photo and video recipe. Rice or flavoured rice recipes are perhaps one of the important staple foods of Indian cuisine. There are so many types and variants, which typically depend upon the complexity of the recipe and the set of ingredients added to it. However, there are a few simple and easy flavoured rice recipes.

I posted this recipe for lemon rice a long time ago. Perhaps it must be one of the few recipes I posted when I started this blog. It has been quite some time, and I have a better way of preparing this with a premix. Hence, I thought of re-creating my old post with a video. So basically, I have prepared an essential spice mix with all the ingredients and fried it till crisp. This can be prepared in bulk and stored in the refrigerator for instant lemon rice. In other words, you need to scoop 2-3 spoons of this gojju or premix and mix it with leftover rice. Once mixed, squeeze the lemon juice and add finely chopped coriander leaves for freshness. Adding lemon juice and coriander leaves directly to the premix may not be a good option. Hence, add it just before consuming. Try this method and let me know if you like this new method.

Furthermore, additional tips, suggestions and variants to the lemon rice recipe. Firstly, the quality of cooked rice contributes to lemon rice’s taste and final produce. I have mainly used leftover rice, which is dry and moisture-free. If you plan to use freshly cooked rice, you may have to dry it before using it. Secondly, never premix the lemon juice and coriander leaves with the gojju. Lemon juice may turn bitter with the premix, and it is always recommended to add it freshly. Lastly, roast the premix on a low to medium flame till it becomes crunchy and crisp. It also helps to improve the shelf life of the premix. You may store it in an air-tight container and refrigerate it.

Finally, I request that you visit my other Rice Recipes Collection, which has this post on lemon rice recipes. It mainly includes my other related recipes like Capsicum Rice Recipe, Matar Paneer Pulao Recipe, Paneer Tawa Pulao Recipe – Lunch Box Special, ghee rice kurma combo meal, Butter Dal Fry Recipe, burnt garlic fried rice, bisi bele bath, three veggie rice, instant pulao, sambar rice. Further to these, I would also like to add some more related recipe categories, like

About Flavored Lemon Rice

Lemon rice, commonly known as Chitrannam or Chitranna, is a straightforward, flavoured South Indian rice recipe made with basic spices, herbs, and a generous amount of lemon juice. It is typically prepared with leftover rice for morning breakfast. However, it can also be prepared with a premix chutney or long-shelf-life masala mix with the option of adding rice when required. Moreover, the recipe is frequently prepared for festivals or as temple Prasadam and offered to friends and family.

The flavoured Lemon Rice is prepared in myriad ways. The most common way is to temper the spices and herbs and add leftover rice with a generous amount of fresh lemon juice. However, another convenient way is to prepare the premix chutney or masala mix and add rice whenever required. In addition, you can also prepare a coconut mustard masala and add rice to make it more flavoured and tasty. Finally, adding leftover rice makes it non-sticky and mushy. If you plan to add freshly cooked rice, spread the rice on a plate to remove excess moisture.

Video Recipe

Recipe Card for Lemon Rice

How to Make Lemon Rice with Step-by-step Photos

Preparing lemon rice gojju:

1. Firstly, heat ¼ cup oil in a pan and roast ½ cup peanut until it turns crunchy.
2. Add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal and 1 tbsp cumin.
3. Splutter tempering keeps the flame on low.
4. Now add three chillies, 2-inch ginger, and roast well. Roast in batches for uniform frying.
5. Further, add 3 tbsp curry leaves and two dried red chillies and fry until it turns crunchy.
6. Turn off the flame and add ¾ tsp hing, 1 tsp turmeric and 2 tbsp salt.
7. Mix well, making sure everything is well combined. Heat the pan enough for the turmeric to cook.
8. Transfer to an airtight container, and lemon rice gojju is ready to store for up to a month.

How to make lemon rice chitranna

1. First, add 3 cups of leftover rice and 2 tbsp prepared lemon rice gojju.
2. Also, add ½ lemon and 2 tbsp coriander. Mix well.
3. Finally, enjoy lemon rice with coconut chutney.

Lemon Rice using leftover rice:

1. Firstly, in a kadai heat 2 tbsp oil and roast 2 tbsp peanut.
   
2. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, pinch hing, 1 dried red chilli.
   
3. Also, add 1 inch ginger, 2 chilli, few curry leaves and saute well.
   
4. Further, add ½ tsp turmeric and saute till the spices turn aromatic.
   
5. Now add 4 cup cooked rice, 1 tsp salt and mix gently.
   
6. Once everything is well combined, add 2 tbsp coriander, ½ lemon and mix gently.
   
7. Finally, enjoy Lemon Rice Recipe with papad.
   

Notes

• Firstly, you can add coriander and lemon juice to gojj. However, the shelf life is reduced to 1 week.
• Also, fry the spices on low flame to keep them crunchy and fresh.
• Additionally, increase the amount of gojju depending on the spice level.
• Finally, the Lemon Rice recipe tastes great when prepared with leftover rice.