Chitranna

Ingredients

• - 2 cups rice
• - 400g lemon rice Karnataka
• - 2 onions
• - Spices as required
• - 3 tbsp ghee or oil
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. 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. Add turmeric: Add half tsp turmeric. Stir 10 seconds — this gives chitranna its signature yellow colour.
5. Add cold rice: Add cold cooked rice. Fold gently with a flat spatula.
6. Mix evenly: Fold until rice is uniformly yellow.
7. Remove from heat: Take the pan off the heat completely before adding lemon.
8. Add lemon juice: Squeeze 3-4 lemons over the rice. Fold gently. Season with salt.
9. Rest: Let rest 5 minutes so flavours meld.
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.