Chitranna is commonly made for breakfast or lunch in the South of Karnataka. A variation which includes mangoes, called mavinakayi chaitranna is also made during summer, and especially for the traditional new year festival, Ugadi.
2 cups Basmati rice
5 tbsp Lemon juice
2 tsp Mustard Seeds
2 tsp Urad Daal
2 tsp Chana Daal
2-3 Dried Red chilies
½ tsp Turmeric Powder
A pinch of asafetida
A pinch of Turmeric
½ cup Roasted Peanuts
10-12 Curry leaves
1 tbsp Grated coconut
Salt to taste
2 tbsp Vegetable oil
- Cook the rice, cool and keep aside.
- Heat oil in a deep bottomed pan.
- Add asafetida, dried red chilies cut into two, urad dal and chana dal.
- Cook until dals change color to light brown.
- Add peanuts and mustard seeds. When the mustard seeds start to splutter, add curry leaves. Fry for another 10 seconds.
- Next, add turmeric powder and stir well.
- Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break.
- Garnish with freshly grated coconut and serve hot with coconut chutney or raita.
Similar Recipes:Akki RotiTomato OmeletteMavinakayi Chitranna (Mango Chitranna)Tamarind Rice (Puliogare)Semiya (Vermicelli) UpmaPaddu (Appe)Karnataka Sambar