Rice, Chawal, Arissi, Bhiyam, Ari or Akki, once boiled, has the greatest ability to look elegent in any combination of flavor or color. With little effort, the plain white grains can be transformed into a colorful explosion of reds and yellows and browns and greens. A staple diet in South India and many other regions across the world, the rice has endless ways of pleasing the most refined palate. Keeping in mind the theme for the month dedicated to Karnataka cuisine, here are my entries served with pooshinikkai morkootu.
Nimbehannu Chitranna:
Long-grained Rice)- 3 cups cooked
Turmeric – 1 1/2 tsp
Mustard seeds – 1 tsp
Chana dal – 2 tsp
Udad dal – 1 tsp
Peanuts – a handfull
Methi powder – 1/2 tsp
Hing – 1/4 tsp
Lemon – 1 1/2 tbsp or to taste
Salt – to taste
Green chillies – 4 or 5
Curry leaves – 6 or 7
oil – 1 tbsp
til/gingerly oil – 1 tbsp
lime zest – 1 tsp
Red chillies – 1 or 2
Boil rice and let it cool down for a while, add the til oil and mix it with the rice so that all the grains seperate easily. Make a small pit in the center and spoon in the turmeric and the zest. Heat up half the oil and roast the peanuts well. Set aside. To the other half add mustard seeds, chana dal, udad dal, hing, methi pwd, red chillies and let it roast up. Then add the green chillies and curry leaves. Pour this directly into the pit on the turmeric and add required salt. Once cool, add peanuts and lemon juice and mix well. The lemon zest gives it an extra flavor (a tip from my aunt).
Kayi-Sasive chitranna:
Rice – 3 cups
Grated Coconut – 1/2 cup fresh or shredded
Red chillies – 2 + 1
Tamarind – 1 tsp
Jaggery(optional) – 1 tsp
Mustard seeds – 1 tsp + 1/2 tsp
Chana dal – 2 tsp
Udad dal – 1 tsp
Hing – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Coconut oil – 1 tbsp
Vegetable oil – 1 tbsp
Turmeric – 1/2 tsp
Curry leaves – 6 or 7
Grind the coconut, 1 tsp mustard seeds, tamarind, turmeric, jaggery and red chillies with minimum water. Spread the cooked rice and mix it with the coconut oil. Heat up the oil and add 1/2 tsp mustard seeds, chana dal, udad dal, 1 red chilli, hing and curry leaves. Add the ground paste and roast till the raw smell of tamarind goes. Add salt and mix this with the rice. I like my rice white and not-sweet, so left out the jaggery and turmeric.
Puliyogare:
This is my aunt’s innovation for making instant puliyagare. It tastes just as good without the hardwork of making the pulikachal / gojju.
Tamarind concentrate – 1 medium heaped spoon
Cooked rice – 3 cups
Mustard seeds – 1 tsp
Chana dal – 1 tbsp
Udad dal – 1 tsp
Peanuts – a handful
Methi kuria – 2 tsp
Gingerlly oil – 1 tbsp + 1 tbsp
Red Chillies – 4
hing – 1/4 tsp
Black pepper pwd – 1 tsp
Dhania pwd – 2 tsp
Turmeric – a pinch
Jaggery – 1 tsp (optional)
Curry leaves – 7-8
Salt to taste
Prepare the rice and mix it with 1 tbsp of til oil and methi kuria. Methi kuria is a spice powder prepared in Gujarat using fenugreek that is coarsely ground, red chilli powder and til oil. In the USA, it is available in Indian stores and in India, you may find it in khadi udyog. If, unavailable, roast 2 tsp of fenugreek seeds and dry grind into a fine pwd. This can be substituted for the same amount of methi kuria. Heat up the rest of the oil and first roast the peanuts and set aside. Then to the same oil add mustard seeds, chana dal, udad dal, hing, red chillies and curry leaves. Once the dals have browned, dissolve the tamarind paste in very little water and add it to the spices. add turmeric, roasted peanuts, jaggery and salt and let this boil till the raw smell goes and the paste has thickened up. Now add the dhania and pepper powder and pour into the prepared rice. Mix well and enjoy!
I am packing these off to Asha for RCI-Karnataka!
