Kempu Chitranna is a traditional rice dish from Karnataka. It is popular in the South Canara region and often part of the festive platter.
Today, marks the beginning of 2017, another new year. Wishing all my readers a very happy and prosperous new year. May this year be an awesome one for all of us. On this ocassion presenting a rice dish from South Kanara. This is another variety of rice dish which eases my cooking. It is full of flavours and easy to make. This is “Kempu Chitranna” which means Red Rice.
And here are a few more dishes from South Kanara region:
Why should you prepare it ?
- It is ideal for festive days as it is a no onion garlic recipe.
- It is ideal to prepare when you are bored of the usual pulav.
- It is a good way to know about the traditional dishes.
- It is ideal for brunch or light dinner.
Kempu Chitranna
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Serves : 4 persons
- Cuisine : South Kanara
- Course: Main meal
Ingredients :
- 1 cup rice [measurement: 1 cup = 250ml]
- 1/2 grated coconut
- 2 tsp mustard seeds
- 5-6 dry red chillies
- 3 tablespoon oil
- 1/2 teaspoon mustard seeds
- a pinch of asafoetida
- 1/4 teaspoon turmeric powder
- 1 teaspoon bengal gram
- 1 teaspoon urad dal
- a few curry leaves
- 6- 8 cashew broken into pieces
- salt to taste
- 2 tablespoon ground nuts
Method :
- Cook the rice in a pressure cooker and keep it aside.
- Once the pressure is released, put the rice in a wide plate and allow to cool.
- Grind coconut, mustard seeds and red chillies together to a smooth paste.
- Take oil in a pan.
- Make the seasoning. Add mustard seeds, as it crackles, put in asafoetida, turmeric powder, bengal gram and urad dal. Once it turns slight brown in colour, add ground nuts, let cook for a minute, then throw in the curry leaves and cashew pieces to it.
- Now, add the ground paste and saute it for sometime.
- You should get a good aroma.
- Keep it aside.
- Put the rice and salt.
- Mix well. Kempu chitranna is ready to serve.
Take a tip :
- This rice dish is ideal to serve for lunch or dinner. Accompany it with a few papad and fryums.
- Coconut oil can be used in the seasoning, it gives a good taste.
About the event :
This is an old post which I have updated with better pictures. I have also modified the text a bit. Sending this to Foodies-Redoing Old Post 84.
It was first 10/1/2017 and edited on31/8/2022
Kempu Chitranna
Ingredients
Method
- Cook the rice in a pressure cooker and keep it to cool. The grains should be seperate.
- Grind mustard seeds, red chilly and coconut to a paste.
- Take a pan and oil to it. Add mustard seeds. Let it splutter.
- Then, put bengal gram, urad dal, asafoetida and turmeric powder to it.
- Once it turns golden, add groundnut to it. Allow it to cook for a minute. The rawness of the nuts should not be there.Then add cashew pieces and curry leaves.
- Now, add the paste to it
- Saute the paste for five minutes. You get a good aroma when it is done. Switch off the stove.
- Put rice and thoroughly mix it. Kempu Chitranna or red rice is ready to serve.
Notes
- Add little water while making the paste.
- You can see coconut pieces in the picture, the copra came out of the shell and thus I cut and used it.
- The water used in cooking the rice differs from each kind of raw rice used. Thus, I do not mention it.
- 1 cup =250 ml is the measurement cup used
HAPPY NEW YEAR 2017
