Tag Archives: Tomato Rice

Chitranna

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“Chitranna” is the Kannada term for “Mixed Rice”. Typically every home in Karnataka makes some variety of Chitranna. Of course, our home was no exception. I loved eating lemon rice or lemon chitranna and can still say that it is one of my favorite rice dishes. Simple, tasty and a no fuss recipe. Many roadside restaurants in Karnataka serve some form of Chitranna on their menu on a daily basis. I have some random memories associated with most dishes. One time, I had made a trekking trip to “Ramnagaram” a small town on the outskirts of Bangalore on the way to Mysore. Just before we did some rock climbing and trekking our group stopped at this roadside little restaurant to grab a quick bite. On the menu was tasty Chitranna served with some spicy coconut chutney. For some reason, that balmy day, the lemony chitranna and spicy chutney is still fresh in my mind!!
Today from the Masalamagic kitchen I will share with you two simple Chitranna recipes – Chitranna with Dill leaves (Sabassige soppu chitranna in Kannada) and Tomato Chitranna.

Chitranna with Dill (Sabassige Soppu Chitranna)

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You will need:
1 cup cooked rice
1 cup Fresh Dill Leaves – Remove all stalk, wash and chop fine
1 Medium Onion – Chop fine
4 Green Chillies – Slit lengthwise
a few curry leaves
1 tbsp Grated coconut
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
Juice of 1/2 a lime
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and the lime juice and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds, cumin seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes).
5. Then add the chopped dill and mix well. Fry for a minute. Then add the grated coconut and chopped coriander/cilantro and mix well. Turn off the stove. Add this mixture to the cooked rice and mix well.

6. Serve hot.DSC_0040-001

Tomato Chitranna

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You will need:
1 cup cooked rice
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into fine cubes
4 Green Chillies – Slit lengthwise
a few curry leaves
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

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4. Heat a pan with oil. Season with mustard seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes). Add chopped tomato, turmeric powder and saute for few more minutes until the oil leaves the sides.

5. Add this mixture to the cooked rice and mix well. Check for salt and adjust if needed. Garnish with chopped cilantro/coriander leaves and mix.
6. Serve hot.DSC_0619

Thanks for stopping by 🙂