Lemon Rice , Chitranna Recipe
Summers are already here in the Uru. Damn!! its early - climate change, urbanisation adding on to it.
So I've been baking away this week - super happy to have finally got a Vendor deal . Yep - my brownies, 8 flavours in all are getting sold in a renowned healthy cafe. Sssh - can't name it though. But all I can say is, dare to dream. Do it will all that you've got and the path to success will slowly get paved by destiny.
That said and done, I still have loads of recipes to share on my blog though.
With temperatures going up , I can no longer indulge in hot soups, rich gravies or spicy hot food at home. Plus less kitchen time with a full fledged meal is a boon. Who likes standing in front of the hot stove for hours together anyway?
This recipe needs no introduction to a South Indian. Am I right? You either hate it or love it!!
The humble Lemon rice or Chithranna (I hope I've spelt it right, can pronounce it perfectly well in Kannada) is a staple meal by itself in most homes in Karnataka. My introduction to it was during the all veggie meals that was cooked during a festive occasion or for religious ceremonies.
Nope ! I've never carried it all cold in my dubba as most people do. Since I like to eat it slightly warm or at room temperature. I love my food to be either hot or cold (ice cream please).
This is a super easy recipe - the trick lies in getting the seasoning or oggarane right.
I personally love a lot of peanuts in my Lemon rice,so I'm quite generous while adding them. You can also add cashew nuts and a bit of urad dal to the seasoning for an extra crunch. If you prefer a spicy tinge , add more chopped green chillies.
Also the cooked rice shouldn't be way to mushy or super hot, else it'll all turn into a paste once you've finished mixing it. Preferably use cooked rice which is almost like Jasmine rice in texture, when done or a day old works just fine too!!
Here's what you need to make Lemon rice :
2 small Lemons
3-4 strands of curry leaves
3-4 strands of coriander leaves, chopped
1/2 tsp - mustard seeds
4 tbsp - Groundnuts
1 tsp - Turmeric powder
2-3 -Green chillies, chopped
6 tbsp - Oil
Salt to taste.
4 cups of cooked rice at room temp.
1. In a wok heat oil, add mustard seeds, urad dal and curry leaves - let them splutter.
2. Next add the groundnuts and fry them for about a minute, add turmeric powder, green chillies and cook for 2 minutes on low flame. Set aside.
3. In a large bowl add the cooked rice, squeeze out the lemon juice (without seeds), add the above seasoning and mix well. Ensure that you do not add too much lemon juice else the rice will taste really tangy and sour.
4. Garnish with coriander leaves and serve as is or with a sabji of your choice.