2 August, 2017

CHITRANNADA PUDI

Posted in : PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE, RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH / CHITRANNA on by : Divya Suresh Tags:

Chitrannada Pudi…… the word ‘chitranna’ translates to the spicy rice dish which we prepare using home made masala powder called chitrannada pudi…..my mom’s one more signature dish made using this powder. No vegetables are used in this recipe. It almost tastes like the famous Puliyogare, but slightly different because we use less amount of black sesame seeds and pepper compared to puliyogare. She always used to make this in large quantity during this shravana masa (a month of festivals) so that it becomes easy for her to make chitranna quickly in those morning rush hours. Even I continue the same custom. Just make the masala powder and store it in a air tight container like any other masala powders and use it whenever you want to. Just add this prepared powder to the cooked rice, check for salt and pour the simple tempering (consisting of mustard seeds, bengal gram (kadale bele), black gram (uddina bele) prepared in sesame oil) over it…. and the chitranna is ready to eat. You can also add in some grated fresh coconut for that extra aroma and taste.

 

Please do check other masala powders here ⇒    Huli/sambar powder , Saaru/Rasam Powder , Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , Huruli chutney powder , curry leaves chutney powder , black sesame chutney powder , kharabath powder , Bisibelebath powder , menthyada hittu

 

      Ingredients :

  • Coriander seeds – 5 tbsp
  • Bengal gram – 4 tbsp
  • Black gram – 2 tbsp
  • Cumin seeds – 1&1/2 tbsp
  • Black pepper corn – 1 tbsp
  • Black sesame seeds – 2 tbsp
  • Dry coconut flakes – 1/2 cup
  • Fenugreek seeds – 1/2 tsp
  • Whole red chilli –  15 nos., for color & 5 nos., hot
  • Curry leaves – 1/4 cup
  • Hing – 1/4 tsp
  • Jaggery – 1 tbsp
  • Tamarind – 1 big lemon sized
  • Rock salt – 2 tbsp

      Others :

  • Oil – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Curry leaves – few
  • Roasted peanuts – 1/2 cups

 

      PROCEDURE :

  • Roast all the ingredients one by one without burning

  • Allow it to come to room temperature and then grind it into a coarse powder and if you like you can just add roasted peanuts as such (ie..without tempering) now itself

     

  • Heat oil in a pan, add in turmeric powder, curry leaves, roasted peanuts… let them crackle and then pour it on the ground powder

  • Mix well, allow it to cool completely, then store it in a air tight container