Chitranna Recipe Video
The formal name for yellow peanut rice is fittingly chitranna:) It is a South Indian recipe from Bangalore that I grew up eating. The rice is yellow from turmeric and flavored with lemon, coconut, fried peanuts, dals and spices. Since it is so colorful it is often made for special occassions or festivals. Serve with raita, green beans palya or lentil stews like sambar or rasam.
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientBasmati
Ingredients
| Basmati rice | 1 Cup (16 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Turmeric powder | 1⁄8 Teaspoon | |
| For the spices | ||
| Oil | 3 Tablespoon, divided | |
| Raw peanuts | 1⁄3 Cup (5.33 tbs) | |
| Hing | 1 Pinch | |
| Black mustard seeds | 1 Teaspoon | |
| Urad dal | 1⁄2 Teaspoon | |
| Chana dal | 1⁄2 Teaspoon | |
| Dried red chili/Green chili | 1 Medium, halved | |
| Fresh curry leaves | 4 Medium | |
| Lemon juice | 1 Medium | |
| Salt | To Taste | |
| For the garnish | ||
| Fresh grated coconut | 1⁄2 Cup (8 tbs) | |
| Cilantro | 2 Tablespoon, chop | |
Nutrition Facts
Serving size
Calories 389 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 106.2 mg4.4%
Total Carbohydrates 45 g15%
Dietary Fiber 4.8 g19%
Sugars 2 g
Protein 8 g16.1%
Vitamin A 11.7% Vitamin C 14.8%
Calcium 4.1% Iron 7.3%
*Based on a 2000 Calorie diet
Things You Will Need
Small panMedium pan or wok
Directions
MAKING
1. Cook the rice in a rice cooker or on stove with water and turmeric mixed in. Set cooked rice aside.
2. In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
3. In a wok, heat 2 tablespoon of oil under medium heat, add the mustard seeds and hing.
4. Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, curry leaves and dried red chili.
5. Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brown.
6. Add the rice into the wok and mix well. Fry for a few minutes.
7. Turn the heat off and transfer the rice in a bowl, mix in the lemon juice and coconut.
8. Add in the peanuts and cilantro and salt to your taste
SERVING
9. Serve with yogurt raita.
TIPS
The rice goes well with these dishes: spinach raita, palak paneer, green beens palya, sambar, saru.
Fresh dill is a nice addition to this rice which I fry for a few seconds before adding in the rice to the pan.
1. Cook the rice in a rice cooker or on stove with water and turmeric mixed in. Set cooked rice aside.
2. In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
3. In a wok, heat 2 tablespoon of oil under medium heat, add the mustard seeds and hing.
4. Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, curry leaves and dried red chili.
5. Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brown.
6. Add the rice into the wok and mix well. Fry for a few minutes.
7. Turn the heat off and transfer the rice in a bowl, mix in the lemon juice and coconut.
8. Add in the peanuts and cilantro and salt to your taste
SERVING
9. Serve with yogurt raita.
TIPS
The rice goes well with these dishes: spinach raita, palak paneer, green beens palya, sambar, saru.
Fresh dill is a nice addition to this rice which I fry for a few seconds before adding in the rice to the pan.
Chef
