Friday, November 6, 2009


Chitrannam is definitely one of my favourite rice items. This is straight from my patti's kadai. My patti in turn, learnt it from her aunt, who hails from Bellary. It is a hybrid of tamarind rice and coconut rice - slightly blander than the former, but, spicier than the latter. The aroma of ground mustard seeds is definitely a bright underline in my patti's chitrannam.

To grind to a fine paste:
  • Grated coconut : 1 cup
  • Red chillies: 10 Nos
  • Mustard: 1 tsp
  • LG: 1/4 tsp
  • Tamarind: 2-inch piece
  • Turmeric: 1/4 tsp
  • Salt: to taste
For the tempering:
  • Mustard seeds: 1 tsp
  • Groundnuts: 2 tbsp
  • Cashews (optional): 5 or 6
  • Channa dhall: 1 tsp
  • Urad dhall: 1 tsp
  • Red chillies: 2, broken into pieces
  • Curry leaves: 10 - 15
  • Coconut oil: 1 - 2 tbsp
  • Gingelly oil: 1 - 2 tbsp
  • Raw rice: 1 cup
Method to make Chitrannam:

  • Pressure cook the raw rice adding 1 tsp gingelly oil to it. The cooked rice should not be sticky Now, spread the cooked rice on a plate, preferably under the fan
  • Take a heavy-bottomed kadai.Add coconut oil and gingelly oil. (Both oils add to the flavour of the dish)
  • Temper using all the items listed above
  • Add the ground paste and fry very well till the raw smell of the tamarind and coconut disappear.
  • Add the cooked rice in it
  • Mix well
  • Done!
  • Serve hot!

No comments:

Post a Comment


Related Posts with Thumbnails