Chitrana Rice

by Tarla Dalal

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Malagapadi (or Molagu pudi) in South India is prepared and stored in containers to accompany dosa, idlis and rice even. This dish is a heady concoction of rice, malagapadi, roasted peanuts, toasted sesame seeds, coconut flakes and spices that simply must be eaten immediately!

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Chitrana Rice recipe - How to make Chitrana Rice

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Preparation Time: 20 mins. Cooking Time: 10 mins. Total Time: 30 mins 4Serves 4.
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Ingredients

1 1/2 cups rice (chawal) , short grained
3 tbsp 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 chillies
5 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp grated coconut (fresh)
3 tbsp tamarind (imli) pulp
2 tbsp malagapdi powder, recipe below
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 chillies
1 tsp asafoetida (hing)
1 tsp salt

Method

For the malagapadi powder

Mix and dry roast all the ingredients. When roasted, powder and store in an air-tight container.

How to proceed

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.