As I previously shared my Lemon Chitranna Rice recipe, this Masala Chitranna Rice Recipe is another delicious variety of Karnatakaโs famous Chitranna Rice. If you are fond of rice, youโll love this traditional recipe made by mixing cooked rice with freshly roasted and ground spices.
Masala Chitranna Rice Recipe takes a little more effort than Lemon Chitranna Rice because of the spices, but they add a wonderful depth of flavor that makes this version special.
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Masala Chitranna Rice
Course: Breakfast, Veg FoodCuisine: Indian2
servings15
minutes20
minutes450
kcal35
minutesThis traditional South Indian Karnataka famous Masala Chitranna Rice made by mixing cooked rice with fresh roasted & grinded spices. Perfect for any time meal.
Ingredients
Rice (เคเคพเคตเคฒ) – 1 cup
Peanuts (เคฎเฅเคเคเคซเคฒเฅ) – 1 small bowl
Jaggery (เคเฅเคกเคผ) – Marble size
Tamarind (เคเคฎเคฒเฅ) – Marble size
Turmeric (เคนเคฒเฅเคฆเฅ) powder – 1/2 tbsp.
Split black gram lentils (เคงเฅเคฒเคฟ เคเคกเคผเคฆ เคฆเคพเคฒ) – 2 1/2 tsp.
Split chickpea lentils (เคเคจเฅ เคเฅ เคฆเคพเคฒ) – 2 tsp.
Coriander (เคงเคจเคฟเคฏเคพ) seeds – 1 tsp.
Fenugreek (เคฎเฅเคฅเฅ) seeds – 1/4 tsp.
Cumin (เคเฅเคฐเคพ) seeds – 1/2 tsp.
Mustard (เคธเคฐเคธเฅเค) seeds – 1/2 tsp.
Fresh curry leaves (เคเคฐเฅ เคชเคคเฅเคคเคพ) – 5-6
Oil (เคคเฅเคฒ) – 5 tsp.
Salt (เคจเคฎเค) as per taste.
Directions
- Wash and cook rice (เคเคพเคตเคฒ) as you normally cook. Keep aside.
- Soak tamarind (เคเคฎเคฒเฅ) in 1/2 cup of water for 10-15 minutes; squeeze and remove all residual, we require only tamarind (เคเคฎเคฒเฅ) water.
- In a hot pan dry roast Black sesame (เคเคพเคฒเฅ เคคเคฟเคฒ) seeds until they are spluttering. Remove in a plate and keep aside.
- Now in pan heat oil, add 2 tsp. split black gram lentils (เคเคกเคผเคฆ เคฆเคพเคฒ), 2 tsp. split chickpea lentils (เคเคจเฅ เคเฅ เคฆเคพเคฒ), 1 tsp. coriander (เคงเคจเคฟเคฏเคพ) seeds, 1/4 tsp. fenugreek (เคฎเฅเคฅเฅ) seeds, 1/2 tsp. cumin (เคเฅเคฐเคพ) seeds and red chillies (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค). Roast them until both lentils turn little brown. Sift them in a plate and let them cool to room temperature.
- Now with the help of grinder, make a fine powder of these roasted spices. Keep aside.
- In a pan heat 3 tsp. oil; add 1/2 tsp. Split black gram lentils (เคเคกเคผเคฆ เคฆเคพเคฒ), 1/2 tsp. mustard (เคธเคฐเคธเฅเค) seeds and 5-6 fresh curry leaves (เคเคฐเฅ เคชเคคเฅเคคเคพ). Sautรฉ for 1 minute and add peanuts (เคฎเฅเคเคเคซเคฒเฅ); sautรฉ for 2-3 minutes on low heat.
- Add tamarind (เคเคฎเคฒเฅ) water, jaggery (เคเฅเคกเคผ), 1/2 tsp. turmeric (เคนเคฒเฅเคฆเฅ) powder and salt to taste. Cook over medium heat.
- When tamarind (เคเคฎเคฒเฅ) water starts boiling and jaggery (เคเฅเคกเคผ) melts completely add spices powder with black sesame (เคเคพเคฒเฅ เคคเคฟเคฒ) seeds which we made above. Cook for 10-15 minutes over medium heat to make a paste. Keep straining.
- Turn of the flame and add cooked rice. Mix well gently to fully cover rice with masala.
- Garnish with freshly chopped coriander (เคงเคจเคฟเคฏเคพ) and serve hot.
Notes
- You can also use leftover cooked rice to make Masala Chitranna Rice.
- You can mix rice and masala with your hand as well with spatula but mail sure they are mix gently, don’t mesh them.
- You can preserve cooked masala for 1-2 days.
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