Lemon Rice (Chitraanna)

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Lemon rice is a simple & tasty dish, it is easily digested and suitable for all constitutions.   It can be used daily and throughout all seasons.

Lemon Rice (Chitraanna)

Serves 3 – 4

Use heaped measurements except when stated otherwise.

Ingredients :4V7A4788_1980x1297

1 cup white rice

3 cups water

¼ cup peanut/melted coconut oil

½ tsp black mustard seeds

2 tsp split bengal gram (channa dāl)

1 tsp split urad dāl (black gram)

1 medium, mild dried red chilli

10 raw cashew nuts

1 tsp cumin seeds

10 curry leaves

⅛  tsp asafoetida powder (hingu)

⅛  tsp turmeric powder

1 medium carrot (1 cup grated)

2 tsp grated ginger

½ cup dried unsweetened shredded coconut

1 tsp rock salt

1 tsp sugar/jaggery

1 -2 Tblsp lemon juice

¼ cup chopped coriander leaves

Preparation :

In a heavy based saucepan, wash the rice in several changes of water until the water runs off clear then drain.

Pour in the water and bring to boil over a medium – high heat, then reduce the heat to maintain a rapid simmer.  Do not cover the pot with a lid, as this allows certain impurities or energetic imbalances to be eliminated.  Simmer for 8 – 10 minutes, or until water has almost completely evaporated.  Turn off the heat, cover and set aside to cool.

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While waiting for the rice to cool, halve the 10 cashews, grate the ginger measuring 2 full tsp and cut the chilli into 3 – 4 pieces.  Using a box grater, grate the carrot – measuring 1 cup.  Rinse and chop the fresh coriander measuring ¼ cup . Set aside.

In a skillet over medium heat, add ¼ cup oil and ½ tsp mustard seeds; when the seeds start to splutter and pop (make sure the mustard seeds have popped well), add 2 tsp bengal gram, 1 tsp urad dāl, and fry for a few seconds, then add the chilli, cashews, and 1 tsp cumin seeds.  Fry until bengal gram is golden in colour (depending on the skillet/pot you are using, you may need to lower the heat while frying).  

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Add the curry leaves, ⅛  tsp asafoetida and ⅛  tsp turmeric powder, and continue to fry for a few seconds.  Stir in the grated carrot, ginger, ½ cup dried coconut, 1 tsp salt,1 tsp jaggery and 1-2 Tblsp lemon juice, cook for approximately 6 minutes, until all ingredients have properly combined and the carrot is soft.  Turn off the heat.

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Add the cooked rice (make sure it has cooled first) and combine the rice with the grated carrot & spices.  Stir in the fresh coriander.  Using the right palm of the hand, gently combine, to ensure the rice is mixed well with the spices.

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Taste and adjust the seasonings, adding salt, sugar/jaggery or lemon.  Serve immediately.  Lemon rice can be served with raytha, or accompanied with a vegetable palya.

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