Chitranna Rice ( Microwave Recipe)
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 19200 times
Yellu podi chithranna, flavoured with a special variety of malgapodi (chilli-based powder), is a raging contrast to the mild, lemon-flavoured variety of chithranna that is everyday fare in Karnataka.
Method- Place the peanuts in a microwave-safe bowl and microwave on high for 3 minutes, stirring once in between after 1½ minutes. Keep aside to cool slightly.
- Add the sesame seeds, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool slightly.
- Combine the peanuts and sesame seeds and blend in a mixer to a coarse powder. Keep aside.
- Put the ghee in a microwave-safe bowl and microwave on high for 30 seconds.
- Add the mustard seeds and microwave on high for 1 minute.
- Add the chana dal, red chillies, curry leaves and asafoetida, mix well and microwave on high for 30 seconds.
- Add the cooked rice, coconut, tamarind pulp, turmeric powder, malgapodi, prepared peanut-sesame powder and salt, mix well and microwave on high for 3 minutes, stirring once in between after 1½ minutes.
- Serve immediately.
Handy tip:- For 2 1/4 cup of cooked rice, soak 3/4 cup of rice in enough water for 30 minutes and drain well. Combine the drained rice along with 1½ cups of hot water in a microwave-safe bowl and microwave on high for 8 minutes or till the rice is cooked well. Use as required.
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Accompaniments
Nutrient values per serving
Energy | 313 cal |
Protein | 7 g |
Carbohydrates | 35.6 g |
Fiber | 4.9 g |
Fat | 16 g |
Cholesterol | 0 mg |
Vitamin A | 71.7 mcg |
Vitamin B1 | 0.2 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 2.9 mg |
Vitamin C | 0.3 mg |
Folic Acid | 10.5 mcg |
Calcium | 127.1 mg |
Iron | 1.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 4.4 mg |
Potassium | 64.8 mg |
Zinc | 1.7 mg |
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