Chitranna Recipe
The dish Chitranna will take your taste senses all the way to South India and is a must-try if you're trying to add some colour and flavour to your meals. This traditional recipe, often called Lemon Rice or Chitranna, is renowned for its vivid yellow colour, zesty citrus undertones, and a blend of fragrant spices that work in uncomplicated yet wonderful harmony. Chitranna is a versatile option for any occasion, regardless of your experience level with Indian cooking. It gives the ideal blend of flavour and comfort. Come along as we walk through the steps of making this incredibly delightful and tangy rice dish that will quickly become a favourite in your kitchen.
Ingredients
- Green Chilli-2
- Garlic pods- 6
- Grated Coconut -1/2 cup
- Cumin seeds -1/2 tsp
- Cooked Rice -1/2 kg
- Oil- 3 Tbsp
- Mustard seeds-1/2 tsp
- Bengal gram -1 Tbsp
- Urad dal-1 Tbsp
- Ground Nuts – 1/4 cup
- Asafoetida – 2 pinch
- Onion-1
- Curry leaves -15
- Green Chilli-1 slit
- Salt -1/2 tsp
- Turmeric powder- 1/2 tsp
- Lemon-1/2
- Few Coriander leaves
Instructions
- Have the prepared Rice ready.
- Add the Green Chillies, Coconut, Garlic, and Cumin Seeds in a mixer jar and pulse for five rounds.
- Heat the Oil in a pan; you may use any type of Oil; I used Coconut Oil.
- After giving the Mustard seeds a quick splutter, reduce the heat.
- Add the Ground Nuts after roasting the Urad dal and Bengal Gram for one to two minutes.
- As the Ground Nuts become crunchy, add the chopped Onion and Asafoetida.
- When the Onion is tender, add the Curry leaves and Green chilli and continue to sauté over medium heat.
- Since the ground paste contains Garlic, add it after a minute and cook it for another two minutes.
- Now incorporate the Turmeric, stir, and combine with the Cooked Rice, Lemon, and Coriander leaves.
- Mix everything together. If necessary, add Salt.
- Serve hot.
Video
Notes
Add a tablespoon of oil and slightly less water than normal when cooking the rice.
You can choose how much ground nuts to use. You are welcome to add more.
Serve it with pickles or chutney.