Chitrana Rice Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
20 Mins
Cooking Time
10 Mins
Total Time
30 Mins
Makes
4 null
Ingredients
Main Recipe
1 1/2 cups rice (chawal) , short grained
3 tbsp raw peanuts
3 tbsp sesame seeds (til)
1 tbsp chana dal (split Bengal gram)
1/2 tsp mustard seeds ( rai / sarson)
3 whole dry Kashmiri red chilli
1/4 tsp asafoetida (hing)
2 tbsp grated coconut (fresh)
3 tbsp tamarind (imli) pulp
1/4 tsp turmeric powder (haldi)
2 tbsp ghee
salt to taste
For the malagapadi powder
2 tbsp coriander (dhania) seeds
1 1/2 tbsp cumin seeds (jeera)
2 tbsp chana dal (split Bengal gram)
2 tbsp urad dal (split black lentils)
2 tbsp sesame seeds (til)
12 whole dry Kashmiri red chilli
1 tsp asafoetida (hing)
1 tsp salt
Method
- Mix and dry roast all the ingredients. When roasted, powder and store in an air-tight container.
- Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
- Boil 5 cups of water, add the rice and cook till the rice is done, each grain of the cooked rice should be separate. Drain and discard the water and cool the rice.
- Roast the peanuts and sesame seeds separately and powder them coarsely.
- Heat the ghee, add the chana dal and mustard seeds and roast for 1 minute.
- Add the dry red chillies, curry leaves and asafoetida and cook for further ½ minute.
- Finally, add the cooked rice, coconut, tamarind pulp, turmeric powder, malagapadi powder, roasted peanuts, sesame seeds and salt and cook for a few minutes.
- Serve hot.
See step by step images of Chitrana Rice
