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

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

lemon rice recipe | South Indian Chitranna & Gojju | Chitrannam with step-by-step photo and video recipe. Rice or flavoured rice recipes are perhaps one of the important staple food of Indian cuisine. There are so many types and variants to this which typically depends upon the complexity of the recipe and the set of ingredients added to it. However, there are few simple and easy flavoured rice recipes; lemon rice is one such simple and easy recipe.

I had posted this recipe for lemon rice long back. Perhaps, it must be one of the few recipes which I had posted when I started this blog. It has been quite some time, and moreover, 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 a basic 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 it is mixed, you have to 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. And hence add it just before consuming. Do try this way and let me know if you like this new way.

Furthermore, some more additional tips, suggestions and variants to the lemon rice recipe. Firstly, the quality of cooked rice contributes to the taste and final produce of lemon rice. I have particularly used leftover rice which is dry and moisture free. If you are planning to use freshly cooked rice, you may have to dry it out before using it. Secondly, never premix the lemon juice and also coriander leaves with the gojju. Lemon juice may turn bitter with the premix and always recommended to add it freshly. Lastly, roast the premix in 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 you to visit my other Rice Recipes Collection with 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, 3 veggie rice, instant pulao, sambar rice. Further to these, I would also like to add some more related recipe categories like,

• Breakfast Recipes
• Snacks Recipes
• Street Food Recipes

Lemon Rice video recipe:

Recipe Card for South Indian Chitranna & Gojju:

How to make lemon rice with step by step photo:

how to make lemon rice gojju:

1. firstly, in a pan heat ¼ cup oil 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 keeping the flame on low.
   
4. now add 3 chilli, 2 inch ginger and roast well. roast in batches for uniform frying.
   
5. further add 3 tbsp curry leaves, 2 dried red chilli and fry until it tunrs 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 of the pan is enough for turmeric to cook.
   
8. transfer to an airtight container and lemon rice gojju is ready to store upto a month.
   

how to make lemon rice chitranna:

1. firstly, take 3 cup of leftover rice and add 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.
   

notes:

• firstly, you can add coriander and lemon juice to gojju, however, the shelflife reduces 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, lemon rice recipe tastes great when prepared with leftover rice.