Special North Karnataka Style Chitranna (Lemon / Masala Rice)
This recipe video from Bhat 'n' Bhat demonstrates a delicious, unique variation of Chitranna (flavored rice) popular in North Karnataka. The dish features fluffy, well-cooked rice mixed with a freshly ground green paste of coconut, green chillies, garlic, and fresh coriander leaves, tempered with peanuts, urad dal, chana dal, mustard seeds, curry leaves, and onions, and finished with a dash of fresh lime juice.
Ingredients
- Raw rice / Boiled rice (for cooking)
- Fresh coconut (grated, about half a cup)
- Green chillies
- Garlic
- Fresh coriander leaves (a handful)
- Salt (to taste)
- Coconut oil (5-6 tablespoons for tempering)
- Peanuts (groundnuts)
- Urad dal (2 teaspoons)
- Mustard seeds
- Chana dal
- Curry leaves
- Onions (finely chopped)
- Lime / Lemon juice (freshly squeeze)
Instructions
- Step 1
Wash the rice thoroughly and cook it in boiling water until it is fluffy and well-cooked. Strain out any excess water so the rice grains remain separate and non-sticky.
- Step 2
While the rice cooks, prepare the masala paste by grinding together grated coconut, green chillies, garlic, and fresh coriander leaves in a mixer grinder. Add a little salt while boiling or grinding for even seasoning.
- Step 3
Heat coconut oil in a pan or kadai.
- Step 4
Roast peanuts, urad dal, and mustard seeds until the mustard seeds splutter.
- Step 5
Add chana dal and fry on medium-low heat until crunchy.
- Step 6
Add curry leaves, chopped onions, and slit green chillies. Sauté until the onions turn translucent.
- Step 7
Add the freshly ground coconut-coriander paste into the tempering. Sauté for a few minutes without water, then add a splash of water and cook until the raw aroma disappears. Add a little more salt if needed.
- Step 8
Combine the fluffy cooked rice gently into the prepared masala mixture.
- Step 9
Turn off the heat and mix well. Finish by squeezing fresh lime juice over the rice. Serve hot on banana leaves.