📝 About This Recipe
Experience a burst of sunshine on your plate with Chitranna, a quintessential South Indian staple celebrated for its vibrant yellow hue and zesty profile. This aromatic rice dish perfectly balances the tanginess of fresh lemons with the earthy crunch of roasted peanuts and the warmth of tempered spices. Whether served as a quick breakfast or a comforting lunchbox meal, its refreshing flavor profile and nutty texture make it an irresistible soul food favorite.
🥗 Ingredients
The Rice Base
- 2 cups Sona Masuri or Basmati Rice (cooked and cooled completely; grains should be separate)
- to taste Salt
The Tempering (Tadka)
- 2 tablespoons Peanut oil or Coconut oil (for authentic flavor)
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal (split black gram) (provides a nutty crunch)
- 1 tablespoon Chana dal (split bengal gram) (soaked for 10 mins and patted dry for extra tenderness)
- 3 tablespoons Raw Peanuts (skin-on for texture)
- 2-3 pieces Dried Red Chilies (broken into halves)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Fresh Ginger (finely grated)
- 10-12 leaves Curry Leaves (fresh is essential)
- 1/4 teaspoon Asafoetida (Hing) (omit for gluten-free)
- 1/2 teaspoon Turmeric Powder (for that iconic golden color)
The Citrus Finish & Garnish
- 3-4 tablespoons Fresh Lemon Juice (adjust based on tartness preference)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Grated Coconut (optional, for a traditional Karnataka style)
👨🍳 Instructions
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1
Spread the pre-cooked and cooled rice onto a large tray or wide bowl. Gently fluff with a fork to ensure there are no lumps, being careful not to break the grains.
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2
Drizzle 1 teaspoon of oil and half of the salt over the cooled rice. Mix gently and set aside; this prevents the rice from sticking together later.
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3
Heat the remaining oil in a heavy-bottomed pan or kadai over medium heat.
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4
Add the raw peanuts to the oil. Fry them for 2-3 minutes until they turn golden brown and aromatic. Remove them and set aside if you prefer them very crunchy, or leave them in for a softer bite.
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5
To the same oil, add the mustard seeds. Wait for them to complete their rhythmic popping and spluttering.
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6
Add the urad dal and chana dal. Sauté on low-medium heat until the lentils turn a beautiful light golden brown.
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7
Toss in the dried red chilies, slit green chilies, grated ginger, and the fresh curry leaves. Be careful as the leaves may splutter.
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8
Sprinkle the asafoetida (hing) and turmeric powder into the oil. Stir quickly for 10 seconds to cook the turmeric without burning it.
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9
Turn off the heat immediately. This prevents the lemon juice from turning bitter when added.
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10
Pour the fresh lemon juice into the tempering mixture in the pan and stir well.
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11
Pour this vibrant tempering over the prepared rice. Add the chopped cilantro and grated coconut (if using).
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12
Using a light hand, fold the mixture into the rice until every grain is coated in the golden turmeric and lemon oil.
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13
Taste and adjust salt or lemon juice as needed. Let the rice sit for at least 10-15 minutes before serving to allow the flavors to penetrate the grains.
💡 Chef's Tips
Always use rice that is at least a few hours old or refrigerated; freshly cooked hot rice will turn mushy when mixed. Never boil the lemon juice with the tempering; heat can make the citrus juice taste bitter and metallic. If your lemons are not very juicy, zest one of them into the rice for an extra punch of citrus aroma. For a healthier twist, you can substitute white rice with cooked brown rice, quinoa, or even crumbled millets. Adjust the number of green chilies based on your spice tolerance, as the lemon juice will mellow out some of the heat.
🍽️ Serving Suggestions
Serve warm with a side of crispy Potato Fry (Alu Fry) or spicy Arbi Roast. Pair with a dollop of plain Greek yogurt or a cool vegetable raita to balance the tang. Serve with South Indian papadums (appalam) or spicy sandige for added crunch. Pack it for a picnic or lunchbox as it tastes even better at room temperature after the flavors have melded. Enjoy with a side of coconut chutney for a traditional Karnataka-style breakfast experience.