Chitranna Rice ( Microwave Recipe)
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 13071 times
Yellu podi chithranna, flavoured with a special variety of malgapodi (chilli-based powder), is a raging contrast to the mild, lemon-flavoured variety of chithranna that is everyday fare in Karnataka.
- Place the peanuts in a microwave-safe bowl and microwave on high for 3 minutes, stirring once in between after 1½ minutes. Keep aside to cool slightly.
- Add the sesame seeds, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool slightly.
- Combine the peanuts and sesame seeds and blend in a mixer to a coarse powder. Keep aside.
- Put the ghee in a microwave-safe bowl and microwave on high for 30 seconds.
- Add the mustard seeds and microwave on high for 1 minute.
- Add the chana dal, red chillies, curry leaves and asafoetida, mix well and microwave on high for 30 seconds.
- Add the cooked rice, coconut, tamarind pulp, turmeric powder, malgapodi, prepared peanut-sesame powder and salt, mix well and microwave on high for 3 minutes, stirring once in between after 1½ minutes.
- Serve immediately.
- For 2 1/4 cup of cooked rice, soak 3/4 cup of rice in enough water for 30 minutes and drain well. Combine the drained rice along with 1½ cups of hot water in a microwave-safe bowl and microwave on high for 8 minutes or till the rice is cooked well. Use as required.
Nutrient values per serving
|Vitamin A||71.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2.9 mg|
|Vitamin C||0.3 mg|
|Folic Acid||10.5 mcg|
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