Chitranna, this is a slight variation from the lemon rice that we make in the Tamil cuisine, it's a Karnataka version. We make it in a very simple way, basic seasoning with green chillies for a little spice and then the lemon juice. But Chitranna, is even more interesting, with a paste with coconut and spices. We also add onions along with the seasoning, and this gives a nice crunch to the dish. Serve it with some avial or chips on the side..
Need To Have
- Cooked Rice - 2 cups
- Raw Peanuts - 2 tablespoons
- Urad Dal/Husked Black Gram - 1 tablespoon
- Mustard Seeds - 1/2 teaspoon
- Onion - 1 big, chopped
- Asafoetida - 1/4 teaspoon
- Dried Red Chilly - 1, broken into half
- Lemon Juice - 2 tablespoons
- Curry Leaves - 10
- Chopped Coriander - 2 tablespoons
To Grind
- Grated Coconut - 1/4 cup
- Mustard Seeds - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Green Chillies - 2
Original recipe here.
Method
Coarsely grind all the ingredients given under ' to grind ', don't add water, remove and keep.
Heat some oil, add the peanuts, once it's roasted, add the urad dal and mustard seeds. Once it starts spluttering, add the asafoetida, followed by the red chilly and curry leaves, mix for 1/2 a minute, then add the chopped onions and saute.
Once the onions turn pink, add the ground masala and salt and keep sauteing till the raw mustard smell goes away. Now add the rice, mix and switch off. Finally add the lemon juice and chopped coriander and mix.
Note
The rice should not be hot or mushy.
Increase or decrease the lemon juice according to your taste.
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