Chitranna Recipe | Easy Rice varieties

Chitranna Recipe | Easy Rice Varieties is an easy rice variety from Karnataka, and can be packed for a lunchbox too. It is more similar to kandae poha, which we make with aval poha. I learned this from my friend, who taught me the Andhra pulihore. If you have cooked rice in hand, this recipe can be made in a jiffy. I am out of the station for the next 10 days. I have scheduled a few simple recipes for the next 10 days. Will be a delay in responding to your emails. Thanks for your patience and kind understanding. Check out my other rice varieties, too.

• Tomato poha upma recipe | thakkali aval | bachelor recipes
• Poha Veg Fried rice recipe |Poha recipes
• Lemon rice | lemon rice recipe
• Puli aval recipe
• Aval upma recipe

 

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Chitranna recipe

Karnataka style Chitranna recipe - Easy lunch box recipe

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword easy lunch recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jeyashri suresh

Ingredients

• ¼ cup Rice
• 1 Potato
• 1 Onion
• 1 tbsp Oil
• ½ tsp Mustard seeds
• ¼ tsp Urad dal
• 2 tsp Peanuts
• 1 Green chili
• 1 tbsp Chutney dal | Pottukadalai
• 1 tbsp Grated coconut
• few Coriander leaves
• 1 tsp Lemon juice

Instructions

• Cook the rice with 3 portions of water. Since i used 1/4 cup of rice i used 3/4 cup of water.
• Spread the rice on a wide plate. Chop the onions finely. Chop the potato into cubes. Cut the green chili too.
• In a pan, add oil and add the mustard seeds, peanuts, and urad dal.
• When the dal turns golden brown, add the onions and sauté until they turn pink.
• Add the cubed potato to this. Add salt and turmeric powder.
• Let this cook over medium heat. Keep stirring in between.
• Meanwhile, pulse the chutney dal in a mixer once. Let it be coarse.
• Check whether the potatoes are cooked by inserting a fork or knife into the potato.
• When it is soft, add the cooked rice and salt. Switch off the flame.
• Add lemon juice to this.
• Add the coarsely ground gram dal and finely chopped coriander leaves. Garnish with grated coconut.
• Mix well and serve it with papad or raitha of your choice.

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Notes

1. You can add grated carrot to this as a garnish, too.

2. Leftover rice can also be used for this.

3. Ensure that the rice is not overcooked.

4. Instead of lemon, you can add 2 tablespoons of grated raw mango too.

     

 

Method:

• Cook the rice with 3 portions of water. Since i used 1/4 cup of rice i used 3/4 cup of water.
• Spread the rice on a wide plate. Chop the onions finely. Chop the potato into cubes. Cut the green chili too.

• In a pan, add oil and add the mustard seeds, peanuts, and urad dal.
• When the dal turns golden brown, add the onions and sauté until they turn pink.

• Add the cubed potato to this. Add salt and turmeric powder.

• Let this cook over medium heat. Keep stirring in between.
• Meanwhile, pulse the chutney dal in a mixer once. Let it be coarse.

• Check whether the potatoes are cooked by inserting a fork or knife into the potato.
• When it is soft, add the cooked rice and salt. Switch off the flame.
• Add lemon juice to this.

• Add the coarsely ground gram dal and finely chopped coriander leaves. Garnish with grated coconut.

• Mix well and serve it with papad or raitha of your choice.

Notes:

1. You can add grated carrot to this as a garnish, too.
2. Leftover rice can also be used for this.
3. Ensure that the rice is not overcooked.
4. Instead of lemon, you can add 2 tablespoons of grated raw mango too.
5. Chitranna is a perfect one for a lunchbox.