Masala Lemon Rice - is a spicy coconut paste based Lemon rice , origin from Karnataka . Herbs, spices and fresh coconut are blend together , tempered and then mixed with cooked rice and lemon juice.
Masala chitranna is a popular breakfast and lunch box recipe in Karnataka.
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About this recipe
Lemon rice is a easy and quick tempered rice mixd with lemon juice . But this recipe uses a coconut masala paste hence it is different from regular lemon rice . This is very similar to MTR lemon rice paste but tastes better as its fresh without any preservatives.
The name masala is reffered here to a blend of fresh coconut and spices ; later tempered and mixed with lime juice to make masala paste ( nimbehulli gojju ) . It's then mixed with cooked rice to make a delicious Masala Lemon Rice - Nimbehuli chitranna.
In this recipe, using garlic is optional. You can prepare this with or without garlic , its left to one's preferences.
Similar recipes
Wide varieties of chitranna/ lemon rice are prepared because each home has their own recipes . This kind of chitranna / lemon rice generally makes its appearance in religious ceremonies of Karnataka.
Storage suggestions
Lemon masala paste / gojju can be prepared ahead and refrigerated , it stays good upto 7 days. You can even freeze masala paste upto 3 months , use it as and when required. All you need is to thaw before use and follow the recipe for mixing with rice.
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How to make Masala Lemon Rice:
Wash and soak 1 cup of rice for 10-15 minutes.You can use any kind of regular rice like sona masoori , jeera rice or basmati rice.
Cook rice by adding 2 cups of water , 1 teaspoon of oil and 1 teaspoon of salt, keep it aside.You can either pressure cook rice , use rice cooker or cook in an open pot.
In a mixer chutney jar , add ¼ cup of fresh coconut , 1 teaspoon of jeera / cumin seeds , ¾ inch ginger , 3 medium size garlic cloves , 2 tablespoon of coriander leaves , pinch of turmeric powder and 2-3 green chillies ,depending on the spice level.
Grind to coarse paste by adding very little water,if needed.
Take a deep cooking pot/pan or kadhai or wok , heat 2 tablespoon of oil , add mustard seeds . Allow it to crackle , add curry leaves , dry red chilly broken into pieces fry for a while.
Add ground nuts , chana dal , urad dal and fry till it starts changind colour , add grounded masala.
Fry well masala on medium heat , till oil starts releasing from corners.
Turn off the heat, add lemon juice , salt and mix well.
Add in cooked rice ,½ teaspoon of salt ,1 teaspoon of lemon juice and coriander leaves,mix well.
Serve with coconut chutney and potato or raw banana fritters.
Recipe
Masala Lemon Rice | Nimbe huli Chitranna
Ingredients
Method
- Wash and soak 1 cup of rice for 10-15 minutes.You can use any kind of regular rice like sona masoori , jeera rice or basmati rice.
- Cook rice by adding 2 cups of water , 1 teaspoon of oil and 1 teaspoon of salt, keep it aside.You can either pressure cook rice , use rice cooker or cook in an open pot.
- In a mixer chutney jar , add ⅓ cup of fresh coconut , 1 teaspoon of jeera / cumin seeds , ¾ inch ginger , 3 medium size garlic cloves , 2 tablespoon of coriander leaves ,pinch of turmeric powder and 2-3 green chillies ,depending on the spice level.Grind to coarse paste without adding water.
- Take a deep cooking pot/pan or kadhai or wok ,heat 2 tablespoon of oil ,add mustard seeds . Allow it to crackle , add curry leaves ,dry red chilli, ground nuts , chana dal , urad dal and fry till it starts changing colour.
- Add grounded masala paste and fry well on medium heat , till oil starts releasing from corners. Turn off the heat. Add ½ tablespoon lemon juice , salt and mix well.
- Mix in cooked rice ,½ teaspoon of salt ,½ tablespoon of lemon juice and coriander leaves . Mix well everything and serve .
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