Cuisine: Karnataka state of India
Ingredients:
Brown rice - 4 cups
Water - 10 cups
Coconut oil - 8 tablespoons
Green chilies (slit) - 6
Chana dal (split Bengal gram) - 1 teaspoon
Urad dal (split black gram) - 1 teaspoon
Groundnuts - 2 teaspoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaf - 1 sprig
Lemon - 1
Salt - as required
Turmeric powder - 1/2 teaspoon
Method:
Wash and soak brown rice in water for 30 minutes. After soaking, drain the water completely. In a pressure cooker, put soaked rice and 10 cups of water. Pressure cook for 3 whistles on high flame. Then simmer the flame and let it cook for another 10 minutes. Turn off the flame and wait for the pressure to release completely before opening the cooker. Then, transfer the cooked rice into a broad plate and let it cool down completely. Heat oil in a big vessel. Add chana dal and urad dal. Sauté for half a minute and add groundnuts. Then add mustard seeds and cumin seeds. Once they start to splutter, add curry leaf and green chilies. Sauté until few white spots appear on the green chilies. Then add turmeric powder and mix. Add cooked brown rice and salt. Mix until everything combines well. Take care not to make the rice mushy. Cook on low flame for 5 minutes or until the rice has become warm enough. Turn off the stove and add lemon juice. Mix and serve warm.
Note:
Chitranna can also be made with leftover rice.
Chopped onion can also be added to Chitranna. Add the onion after adding green chilies and cook until pink and soft.
Coriander leaves can also be added in the end.
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