Saturday, March 30, 2013



This is a versatile and popular dish from my home state of Karnataka. It can be made pretty fast. as we use cooked rice for making Chitranna. Since Chitranna can be made with different variations, the one I present today is the straight forward "Nimbehannu Chitranna" in which the lime juice and turmeric stand out.

"Cooked rice" is preferably rice made earlier and sufficiently cooled. If you make fresh rice, ensure that it is sufficiently cooled before use, otherwise it will form lumps.

Here in our part of India, Chitranna is still very popular for take aways, tiffin boxes and picnics, since it is relatively easy to make.

I have presented this today with Cucumber Salad. You could choose either a salad, raitha or papad as accompaniments.

  • Cooked Rice, 3 cups, 
  • Oil, 2 tbsp
  • Mustard seeds,  1/2  tsp
  • Curry leaves, a few
  • Asafoetida, a pinch
  • Peanuts, 2 tbsp
  • Green chillies, 2 (broken into half)
  • Red chillies,  2 (broken into half)
  • Urad dal (Black gram dal), 1 tsp
  • Channa dal (Bengal gram dal), 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste.
  • Juice of 1 lime
  • Coriander leaves, chopped, 2 tbsp


In a little oil, roast the peanuts and keep aside
Heat oil in a kadhai on medium flame, add mustard seeds. When the mustard seeds splutter, add asafoetida.
Next add the urad dal and channa dal. Stir till the dals change colour
Add the green chillies, red chillies and curry leaves. Saute for a minute.
Add the rice, making sure it is not lumpy. Then add the roasted peanuts
Add turmeric powder, salt and finally add the lime juice.
Mix thoroughly.
Garnish with coriander leaves. If you wish, you can also add coconut gratings.
Serve hot.

1 comment:

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