21 July, 2017

Temple style chitranna |

ದೇವಸ್ಥಾನದ ಶೈಲಿಯ ಚಿತ್ರಾನ್ನ

Yes… as the name itself depicts , this kind of chitranna is made in temples for naivedya and then they distribute that among devotees as Prasada. We get this without fail in all the south Indian temples.

Last week my sis-in-law was here and we all visited few temples and there when I received this prasada, it suddenly strike my mind that I haven’t yet posted this recipe on my blog. So today gladly going to share the recipe of this dish with you all.

You can make the gojju and refrigerate it for 3 to 4 days and whenever you want to use, just mix it with the cooked rice. In my experience one day old gojju tastes best when mixed with hot steaming rice. So whenever you plan to prepare this rice, make this gojju one day in advance.

I personally like the combo of temple chitranna & akki kadalebele payasa or temple chitranna & dates/kharjura paratha

Ingredients :

Oil – 1 to 2 tbsp
Mustard seeds – 1/2 tsp
Bengal gram – 2 tbsp
Black gram lentil – 1&1/2 tbsp
Peanuts – 1/3 cup
whole red chilli (non spicy) – 4 to 6
Curry leaves – few

Other herbs & spices :

Turmeric powder – 1/2 tsp
Red chilli powder (hot) – 1/2 tsp
Black pepper powder – 1/2 tsp
Cumin powder – 1/2 tsp
Fenugreek seeds powder – 1/2 tsp
Hing – 1/4 tsp
Sesame seeds powder – 1 tbsp

Tamarind – 1 big lemon sized
Water – 1/4 cup
Jaggery – 1 tbsp or as per taste
Salt to taste

PROCEDURE :

Soak tamarind in 1/4 cup of water

Dry roast sesame seeds and grind it into powder

Heat oil in a Pan, add in mustard seeds, bengal gram, black gram lentil, peanuts, whole red chilies and curry leaves and saute for a while
Now add in all the ingredients under the heading ” other herbs & spices “, except sesame seeds powder and combine everything well

Squeeze well the soaked tamarind and add that tamarind juice, rock salt and jaggery
Allow it to boil for two minutes while stirring

Transfer to a bowl and add in roasted sesame seeds powder, mix well

When you want to prepare the rice/chitranna, pour this mixture over the cooked rice and combine everything well and serve or pour a desired portion of this gojju over a right/required portion of rice and mix well.