Chitrannam

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Many versions of this dish can be found all across India. A common but loved household dish, popularly known also as Lemon Rice, is basically sour rice made with lemon juice. This can also be made with tamarind pulp and then it is called Pulihora. This is often prepared in Andhra Pradesh, Tamilnadu or Karnataka during festive days and offered to God. This spicy, tangy, recipe no doubt stimulates the taste buds and is very filling at the same time, not to mention that it is very easy to cook. Traditionally potato is not added but I’ve added them in my version and according to me that has made this dish even better, so you can add your own little favorites as well.

Ingredients

  • Rice (basmati) 1 & 1/2 cup
  • Peanut 1/2 cup
  • Potato 1(big,diced in small pcs)(optional)
  • Bengal gram(chana dal) 2 tbl spn
  • Grated coconut 1/2 cup (roasted)
  • Green chili 2 (chopped,optional)
  • Turmeric powder 1/2 tsp
  • Ginger paste 1 tsp
  • Asafoetida (a generous pinch)
  • Fenugreek (methi Dana) seed 1/4  tsp
  • Mustard seed 1/4 tsp
  • Curry leaves (optional)
  • Lemon juice 3 tbl spn (or as per taste)
  • Ghee (clarified butter)/oil 2 tbl spn
  • Dried Whole red chili 2
  • Salt as per taste

Method

Soak the rice in water for about 20 minutes. Boil the rice with a few drops of lemon, a/2 tsp oil and salt. Don’t cook it all the way, remove when it is almost done but not quite there (about 3/4th done). Drain and keep aside.

Fry potato and the peanuts.

Dry roast the coconut and Bengal gram.

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Add them to the cooked rice.

In a heated wok add ghee, tamper with a whole red chili, asafetida, fenugreek seed, mustard seed and add chopped green chili and curry leaves.

As the seeds  start crackling add ginger paste and turmeric powder, fry for 1 minute and add rice along with roasted coconut and all other ingredients.

Sprinkle lemon juice and mix well in the wok.

Your lemon rice is ready.

A few tips-

  • You may add fresh coconut too in this recipe.
  • Split black gram (urad dal) can also be used instead of Bengal gram, or you may use both mixed.
  • For the sour taste may use raw mango, sour plum or sour pomegranate instead of lemon or tamarind.
  • You can use this technique of boiling rice with a few drops of lemon and 1/2 tsp of oil for any kind of rice preparation where you’re avoiding sticky rice.

That’s it! You can have this as breakfast or brunch as well.DSCN2685

A healthy, wholesome dish for the family!

I hope you all give this a try and don’t forget to give your feedbacks. Happy Cooking 🙂

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