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Home Dish Chitranna/Lemon Rice

Chitranna/Lemon Rice

Name: How to cook Chitranna/Lemon Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Chitranna/Lemon Rice

Absolutely an authentic traditional South Indian TIFFIN DISH it is… Quite a favourite of mine, surely amongst many others too… The most simplest, quickest, easiest & delectable way to not only satiate your heart, soul & tummy- Also, equally gorgeous looking & presentable while served in the Breakfast/Brunch platters… Try out this particular recipe, my way-which I do prepare usually with my own a few tweaks put into it, which may not be typically used by all & perhaps, many of you do follow that as well… Since, this particular recipe is prepared in quite a few different ways- Even, within the Tamil (the recipe I usually do follow)- Iyar & Iyenger Families too prepare this with their very own special tweaks & then again in the state of Karnataka- It’s popularly known as the ‘Chitranna’- is prepared a little differently too, however keeping all the basic ingredients of it same or similar #thc #cc2022 #BreakfastRecipes #thcweek3 #LemonRice #cooksnapchallenge

Ingredient

Food ration :

2 people

Cooking time :

15 mins. Prep T

2-2.5 Cups

Cooked Rice: Preferably, any short grains rice- Since, I didn’t have that readily available hence used my regular Basamati Rice (Long Grains) only

2 tbsps

Sesame Oil

1 tsp

Mustard Seeds

1 tsp

Urad Dal

1 tsp

Chana Dal

1/8 tsp

Methi/Fenugreek Seeds: Optional

1 Pinch

Sugar: Optional (I usually use to balance the tartness)

2-3

Sprigs: Curry Leaves- To be used in 2 Batches

1/8 Cup

Peanuts

8-10

Cashews: Whole/Halved

1 tsp

Ginger: Finely Chopped- Optional (Recommend though)

Fresh Green Chillies: Slit

Dry Red Chillies

1 Pinch

Hing/Asafoetida: Optional

1 tsp

Turmeric Powder

1.5-2 tbsps

Fresh Lemon Juice or One Lemon Juice (entirely)

Cooking instructions

* Step 1

Firstly, we need to cook the Rice & set aside in order to allow it to cool down a bit while, we’re doing the rest of the Preppings as well as the cooking done to continue the process furthermore- quite faster

* Step 2

Next, in a kadhai/wok/pan: Heat the measured Sesame Oil, over the medium flame & add into it all the aforesaid tempering spices & the dals (both), sauté for about a couple of mins time until they turn fragrant and nutty brown

* Step 3

Next, goes into it the curry leaves, both types of chillies, hing & the nuts (both), sauté altogether again, for about another a couple more mins. When they release a nutty aroma all along- Now, reduce the flame to the lowest possible settings to add in the turmeric powder to it, flame reduction is VVI herein, else instead of the nice lemony yellow colour it’d yield a brownish one

* Step 4

At this point, after adding in the turmeric, also add in the salt & a pinch sugar (if using it), lemon juice & mix everything well together until nicely combined and well blended- Turn on the oven once more setting it to the lowest temperature- Sprinkle a dash of water into it, mix well- Cover the pan for another 1-1.5 mins time- Now, turn off the flame, give it all a really good mix & let it sit on the hot oven for another 5-6 mins time with the lid on

* Step 5

Post that, transfer it to the serving bowl/plate or directly onto your Dining/Breakfast platters- Enjoy it as is or with the mild typical South Indian Coconut or Onion Chutney- It’s better to be had not hot but warm or in its lukewarm temperature & then, you can actually enjoy its actual very subtle mix of all the flavours & flavourful ingredients & spices, quite distinctively