Chitrana Rice ( Jain Recipe)
by Tarla Dalal
Added to 82 cookbooks
This recipe has been viewed 51701 times
Tangy rice dish, flavoured with peanuts and malagapadi, a south indian spice mixture.
For the malagapadi powder- Mix and dry roast all the ingredients. Blend them in a blender to a powder and keep aside.
How to proceed- Boil the rice in a vesselful of salted water. Each grain of the cooked rice should be separate. Drain and cool.
- Roast the peanuts and sesame seeds separately and powder them coarsely. Keep aside.
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- Heat the oil in a pan add the chana dal and mustard seeds and roast for 1 minute.
- Add the red chillies, curry leaves and asafoetida and cook again for ½ a minute.
- Finally, add the rice, coconut, tamarind water, turmeric powder, malagapadi powder, roasted peanuts and sesame seeds powder and salt and cook for a few minutes.
- Serve hot.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 508 cal |
| Protein | 13.1 g |
| Carbohydrates | 68.5 g |
| Fiber | 8.7 g |
| Fat | 20.7 g |
| Cholesterol | 0 mg |
| Sodium | 697.3 mg |
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