22 January, 2019

Ellu pudi Chitranna | Sesame seeds spicy rice |

ಎಳ್ಳು ಪುಡಿ ಚಿತ್ರಾನ್ನ | ಸಂಕ್ರಾಂತಿ ಎಳ್ ಪುಡಿ ಚಿತ್ರಾನ್ನ |

One of the winter special rice dish – we can say, which is made necessarily on the day of makara shankranti festival (Pongal/Sankranti).

Sweet pongal and yellupudi chitranna are the two main dishes prepared on that day in Bengaluru brahmin households and this is the match made in heaven … I must mention

So today I’m going to share my method of making ellu pudi chitranna. Basically a powder is prepared using some of the roasted ingredients and later this powder is mixed with rice.

So you can also store this powder for 8 to 10 days under normal weather conditions and can be used mixed with rice as and when required in small quantity.

Please also do check some other rice dish recipes on my blog here – Tomato-fresh green chickpeas rice , Tuppadanna , Yellanna/yellina anna , Lentil rice/bele anna , chutney chitranna , Gorikayi anna , methi-matar lemon rice , capsicum lemon rice , Khichdi , spicy carrot rice , crushed corn lemon rice , raw mango rice – 1 , mosaranna , temple chitranna , chitrannada Pudi , chitrannada gojju , belladanna , amla/nellikayi chitranna , jolada anna/sweet corn rice , Aloo anna/aloo Pulao

In this recipe, while preparing the below mentioned Powder,

You can put either whole black gram (uddina kalu) or split black gram (uddina bele)
You can put only hot chilies or only less hot chilies or both in right quantity. However when you put only hot chilies, the colour of the chitranna will be different, it may not look red in colour but may look light blackish in colour
You can put both white and black sesame seeds in equal quantities while preparing powder as well as preparing tempering

Ingredients : measuring cup used – 250 ml Servings – 4 to 5 people

Cooked rice – 5 to 6 cups
Salt to taste (only as much required for rice)

To dry roast and powder : { Check above for details in the last para (numbered list) regarding red chilies, black gram and sesame seeds }

Cumin seeds – 1/2 tbsp
Black pepper corns – 1/4 tbsp
Whole red chilli (less hot, for colour) – 3 to 4 nos.,
Whole red chili (hot) – 2 to 3
Grated dry coconut – 1/2 cup
Whole black gram/Split black gram – 1 tbsp
Sesame seeds (black) – 1 tbsp
Rock salt – 1/2 tbsp

Others :

Sesame seeds oil – 1&1/2 tbsp
Mustard seeds – 1/2 tsp
Split bengal gram/chana dal – 1 tbsp
Split black gram/urad dal – 1/2 tbsp
Ground nut – 1/3 cup
Whole red chilies – 2 nos.,
Sesame seeds (white) – 1&1/2 tsp
Turmeric powder – 1/2 tsp
Curry leaves – 2 strings (I have used curry leaves powder)
Grated dry coconut – 2 to 3 tbsp

PROCEDURE :

Dry roast all the ingredients, one by one listed below the heading ‘to dry roast and powder’, without burning, allow it to cool completely then powder it by adding rock salt

Heat oil in a pan, add in all the ingredients listed below the heading ‘Others’ and when they crackle, turn the heat to sim, add in the cooked rice and prepared powder, salt required for rice and mix them all very well