Chitranna

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes until peanuts are golden.

4. 4

   Add turmeric: Add half tsp turmeric. Stir 10 seconds — this gives chitranna its signature yellow colour.

5. 5

   Add cold rice: Add cold cooked rice. Fold gently with a flat spatula.

6. 6

   Mix evenly: Fold until rice is uniformly yellow.

7. 7

   Remove from heat: Take the pan off the heat completely before adding lemon.

8. 8

   Add lemon juice: Squeeze 3-4 lemons over the rice. Fold gently. Season with salt.

9. 9

   Rest: Let rest 5 minutes so flavours meld.

10. 10

    Serve: Adjust lemon and salt. Karnataka chitranna is the local name for lemon rice — simple, fragrant and bright yellow. Serve with papad and pickle.