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I believe that salt is to food, what food is to life. In right proportions, it can heighten the taste of what you eat..and in the wrong - destroy! Even the most delicious sweets come added with some salt...to taste!

As for me, I've never enjoyed cooking. And as contrary to my owning a food-blog as it may sound, I always think about daily, routine cooking as a chore. But my tryst with the pots and pans began when I got a kitchen all to myself...I began experimenting and exploring new worlds in my own home. Some outcomes were excellent and some plain disasters. Then sprouted the need to keep track of all those good ones...and hence this blog!

Here, I share those experiments that pleased more than one palate!

May 25, 2009

Tangy Lemon Rice (Chitranna)

India is famous for its varied selection of Rice preparations. But, not too many people know that every region makes rice in its own way. While the North is famous for Jeera Rice and Pulaos, the Central region boasts of yummy Kichdi and Biryani....and the South is popular for a range of tangy, spicy rice dishes like lemon rice (called as Chitranna in Karnataka) and tamarind rice(Puliogare). And how can I not mention how all the flavours transcend boundaries of all states! Just the other day I happened to make lemon rice for lunch and thought I'd share the recipe with you!

3 cups Cooked Rice
2 fl. oz. - Freshly squeezed lemon juice
1/2 Onion - Finely chopped
3 pcs. - Green chilies, chopped
4 pcs. - Curry leaves
1 tsp - Split Chickpeas (Channa Dal/ Split Bengal Gram Dal)
1 tsp - Split Black Gram (Split Urad Dal)
1/2 tsp - Mustard Seeds
2 tsp - Peanuts (Optional - I haven't used this in my version)
1/2 tsp Ginger - Grated
1/2 tsp - Turmeric powder
1 Sprig of chopped cilantro or coriander for garnishing
And, of course, some salt to taste!!

- Spread out the cooked rice on a large platter and set aside to cool
- In a wok (kadaai), heat oil on a medium flame and add mustard seeds. Stand back, these fellas pop all over the place!
- Once they splutter, add the split chickpeas, split black gram, curry leaves (these splutter too, watch out!) and green chilies and fry for about half a minute. If you intend using peanuts, add them in at this stage too
- Add the finely chopped onions and fry until they turn translucent
- Now toss in the grated ginger and give it a quick stir
- Add the turmeric powder and salt and mix on a low flame
- Turn off the flame, and pour in the lemon juice. Stir until all ingredients combine
- Now, add the cooled rice and mix well
- Add the cilantro/coriander

Serving Suggestion
This dish need not be served hot. It tastes great with mango pickles and paapad.


1 comment:

  1. I love Lemon rice! My way of preparing is slightly different. So next time, I'll try this way.
    Tip: Adding salt soon after tossing the onions in the wok will cook the onions faster!