Sunday 19 February 2012


Lemon Rice also called Chitranna in Kannada is an easy to prepare yet flavourful rice dish.   This is also a good way to use left over rice or may be a quick dish idea when expected guest arrive.  The flavor of this dish depends on the strong seasoning (tadka) that is prepared before the cooked rice is added.  Even though the seasoning is prepared using simple and readily available ingredients like curry leaves, asafetida, cumin seeds, mustard seeds, daals they combine together to form an aromatic base to accommodate the rice.  Peanuts add a nice crunch while the coconut balances the taste and adds little bit of sweetness.

 2 cups cooked rice (make sure it is fluffy and grains are separated)
1 tsp turmeric
¾ cup chopped onion (optional)
½ cup shredded coconut
½ cup groundnuts
3-4 green chillies (chopped finely)
Juice of a lemon
Chopped coriander leaves for garnishing
For the seasoning (tadka)
2 tsp urad daal
1 tsp chana daal
Curry leaves
1.5 tsp Mustard seeds
Cumin seeds
 Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.
Note: The flavor comes from mustard seeds, so add more thatn usual. Also the quantity of oil should be more than usual.
Add the chopped onions (optional) and fry until it gets transparent.
Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.
Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.
Note: Make sure to add the lemon juice when the prepared rice has cooled down a little, else it tends to add sourness to the rice.

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