Chitranna Rice Recipe, South Indian Rice

Tarla.Dalal's picture

Oct. 23, 2017

Chitranna is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People dont mind standing in long queues to get their share of Chitranna prasad at temples. Owing to the ease of making it and the convenience of being a one-dish meal, Chitranna Rice is a popular choice for packed lunches too. The only difference is that you can add onions when making it casually and without onions for prasad. This famous South Indian rice dish is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste. You will surely enjoy this easy and convenient recipe.

Ingredients

Cooked rice 3 Cup (48 tbs)
Oil 2 Tablespoon
Mustard seeds 1/2 Teaspoon ((rai/sarson))
Urad dal 2 Teaspoon ((split black lentils))
Chana dal 1 Tablespoon ((split bengal gram))
Raw peanuts 3 Tablespoon
Dry kashmiri red chillies 2 ((broken into pieces))
Curry leaves 5 ((kadi patta))
Chopped onion 1/4 Cup (4 tbs)
Turmeric powder 1/4 Teaspoon ((haldi))
Asafoetida 1/4 Teaspoon ((hing))
Grated coconut 1/4 Cup (4 tbs)
Lemon juice 1/2 Tablespoon
Salt To Taste
Coriander 1 Tablespoon (dhania)

Directions

Making

1. Heat the oil in a deep non-stick pan, add the mustard seeds, urad dal, chana dal and raw peanuts and sauté on a medium flame for 2 minutes.

2. Add the dry red chillies and onions and saute on a medium flame for 1 minute.

3. Add the turmeric powder, asafetida and coconut and sauté on a medium flame for 1 minute.

4. Add the rice, lemon juice and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.

5. Switch off the flame, finally add the coriander and mix well.

Serving

6. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 6 Minutes
Ready In: 6 Minutes
Servings: 3