Aayi has brought a big collection of recipes for me this time. Few of them are very traditional ones which her grandmother and others used to prepare. Aayi has hardly prepared them, but luckily she had the recipe in her diary.
Usually chitranna is a kind of spiced rice prepared with left over rice from previous day (this is not always the case since people even make fresh rice for this). I love to make such dishes for my husband’s lunch boxes. The more the varieties, the better, because he need not eat the same things again and again. I made this and he loved it very much. I am happy that I have a recipe now which had disappeared for almost 3 generations. I am sure at least few of my readers would know this, looks like it was/is pretty common in few of Konkani homes.
3 cups cooked rice (grains should be seperate)
1/2 tea spn chana dal
1/2 tea spn urad dal
A pinch turmeric
1/2 tea spn sesame seeds
1/2 tea spn cumin seeds
1/2 tea spn coriander seeds
1/4 tea spn fenugreek seeds
2 tbl spn fresh/frozen coconut
1/4 tea spn tamarind extract or 1 piece of tamarind
3-4 red chilies
1 tbl spn peanuts
1/2 tea spn mustard seeds + 1/4 tea spn urad dal
4-5 curry leaves
Heat oil and fry chana dal, urad dal, turmeric, sesame seeds, cumin seeds, coriander seeds, fenugreek seeds. Grind these with coconut, tamarind and red chilies with minimum amount of water. This paste should be of chutney consistency.
Heat oil/ghee and add peanuts. When they turn slightly brownish, add mustard seeds, urad dal. When they start popping, add curry leaves. Fry for sometime and add the paste. Fry well. Add salt, rice and mix well. Serve hot.
Serves : 2
Preparation time : 15mins