Chitranna Rice is a popular South Indian rice meal produced by tempering cooked rice with traditional spices like mustard, dals, and peanuts, then seasoning it with onions and coconut and lemon juice. In Karnataka chitranna rice, the crunch of peanuts, the flakiness of coconut, and the tang of lemon juice ensure an excellent balance of texture and flavour. You'll love how simple and convenient this recipe is.
We've gotten a lot of requests for Karnataka recipes, so we decided to make this classic Karnataka nimbehannu chitranna.
Chitranna Rice is a famous South Indian cuisine that is considered auspicious and served as an offering to God on festival days. People don't mind waiting in huge lines at temples to get their hands on Karnataka chitranna rice prasad.
Punit Proteins is one of the most reliable and excellent suppliers of Jeerasar Rice in Vadodara, Gujarat.
Chitranna Rice is a popular choice for packed South Indian lunches due to its ease of preparation and the fact that it is a one-dish vegetarian meal. The main difference is that while making it casually, you can add onions, whereas Karnataka chitranna rice prasad does not.
Preparation Time : 15 mins
Cooking Time : 6 mins
Total Time : 21 mins
3 cups cooked non sticky basmati rice
2 tbsp oil
1/2 tsp mustard seeds
2 tsp urad dal
1 tbsp chana dal
3 tbsp raw peanuts
2 whole dry Kashmiri red chillies
4 to 5 curry leaves
1/4 cup chopped onions
1/4 tsp turmeric powder
1/4 tsp hing
1/4 cup grated coconut
1/2 tbsp lemon juice
salt to taste
1 tbsp chopped coriander
To make Chitranna Rice, heat the oil in a large nonstick skillet, then add the mustard seeds, urad dal, chana dal, and raw peanuts and cook for 2 minutes over medium heat.
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Sauté the onions and dried red chillies for 1 minute over medium heat.
Sauté for 1 minute on medium heat with turmeric powder, hing, and coconut.
Stir in the rice, lemon juice, and salt, and simmer for 2 minutes over medium heat, stirring periodically.
Finally, turn off the heat and stir in the coriander.
Chitranna Rice should be served hot.