Chitranna / Lemon Rice

Anyone experiencing the Monday blues? I am feeling too lazy to cook anything.  But at the same time, I don't want any takeout either. South Indian lemony rice, well known as Chitranna, seemed like a nice easy lunch to cook. The crunchy peanuts and aromatic dals make this tangy rice a true delight as a meal or as a snack.

Basmati Rice - 1 cup
Raw Peanuts/Groundnuts/Shenga - 1/3 cup
Chana Dal/Split Bengal Gram/Split Chickpeas - 2 tsp
Urad Dal/Split Black Gram - 1 tsp
Mustard Seeds - 1/2 tsp
Turmeric/Haldi - 1/2 tsp
Curry Leaves/Kadipata - a sprig
Coriander/Cilantro/Dhania Leaves - few sprigs
Green Chilies - 3
Onion - 1 medium
Oil - 3 tbsp
Lime/Lemon - 1

How to make South Indian Chitranna:
  • Wash rice well with water. Drain all the water. Cook washed rice with 1 1/2 cups water, little salt and 1/2 tbsp oil. 
  • Oil is optional, but the cooked rice does not turn sticky because of oil. Fluff the cooked rice with a fork and set it aside.
  • Finely chop onions, cilantro and green chilies. Pat the curry leaves dry.
  • Heat 2 1/2 tbsp oil in a pan. Add peanuts and fry them until the color slightly changes. Set the fried peanuts aside with rice.
  • In the same pan, add mustard seeds, urad dal and chana dal. When the dals slightly change color and turn aromatic, add onions, curry leaves and green chilies. Sauté until onions soften.
  • Now add little salt and turmeric. Saute for few seconds. Add cooked rice, peanuts and cilantro. Mix all the ingredients well. Turn off the heat and add lime juice. Mix again. Add more or less lime juice to suit your taste.
Serve tangy Chitranna with Raita/Koshimbir.


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