Chitranna is a type of fried rice mostly prepared in South part of India. Its a plane boiled rice seasoned up with wholesome, aromatic spices and garnish with crunchy, fried peanuts. Its a quick and tasty way to finish leftover rice and makes a perfect breakfast!
Plain boiled rice
3 Cup (48 tbs)
1 Pinch (Asafetida)
1 Tablespoon, sliced
Red chili powder
Juice of lemon
1 Tablespoon (For Garnish)
1. Heat the oil in a large skillet or wok and when hot, to it add raw peanuts. Fry them until light brown color.
2. Once peanuts are fried, using a slotted spoon, remove them to other bowl.
3. In the same oil add sliced coconut and fry until it gets light brown color. Remove it out into a separate bowl.
4. In the same oil add mustard seeds, let them crackle and pop
5. Next add cumin seeds, and let them sizzle, then add in hing.
6. Add chopped garlic and sauté it for about a minute.
7. Stir in the chana dal and cook until lightly browned
8. Add curry leaves, mix and lower the heat at this point of time.
9. Tip in the spices, mix well and cook for just about a minute.
10. Add boiled rice and toss gently but mix well with the masala.
11. Add salt to taste, lemon juice, coriander leaves and mix well.
12. Garnish the rice with fried peanuts and coconut just before serving it.
13. Serve hot with cool yogurt or Raita!
Ask a South Indian house wife what she does with left over rice and the answer will surely be “I make chitranna.” Or ask a south Indian what his mother or wife gives him to eat when he is making a long journey; the answer is sure to me “chitranna.” This is probably the favorite in most south Indian homes and is loved by kids and adults alike. This recipe is of a spicy version of the classic sour one with is mildly spiced and rather sour due to lots of lime. It is a great combination of flavors and textures