Heralekai chitranna is basically citrus induced lemon rice which is a very popular rice recipe in southern part of the country. The fresh and bitter tang of naartangi or heralekai or citron tickles and sharpens the taste buds. The bitter sour citron is good for stomach and it stimulates, refreshes the entire digestive system. It has a very distinctive fragrance and taste, and more tangier than any other citrus fruit. Heralekai Chitranna citron Lime Rice. A tangy bowl of rice, tempered with groundnuts, mustard seeds, curry leaves, urad dal and chopped onions.
Cooking time – 20 min
Serves – 4
Heralekai or naartangai – Juice from 1 fruit
Rice – 1 1/2 cup (pressure cooked by adding 3 cup of water)
Onion – 2 medium chopped
Green chilies – 5 no’s chopped
Curry leaves – 4 springs
Coriander – 1 big bunch chopped
Mustard seed – 1 tsp
Ground nut – 4 tbs
Chana dal – 1 1/2 tsp
Urad dal – 1 tsp
Turmeric powder – 1/2 tsp
Coconut – 1/2 cup grated
Hing – 1/4 tsp (optional)
Salt to taste
Oil to fry
Cook rice by adding 3 cup of water, allow it to cool and set aside.
Heat a heavy bottomed kadai by adding oil in it, when it is hot add groundnuts saute until it turns to golden brown and crisp.
Remove roasted peanuts and set aside.
In the same oil add mustard seeds, allow it to sizzle, add chana dal, urad dal fry until it turns to golden brown, add chopped green chilies, curry leaves chopped 1/2 part of coriander leaves into it and saute for a while.
Add chopped onions into it. Fry till it turns to translucent.
Add turmeric powder salt , mix well
Add herlekai juice into it and turn off the flame.
Add grated coconut, 1/2 part of chopped coriander into it and mix
Add rice into prepared mixture and mix altogether properly so that it should rice properly.
Finally, add roasted peanuts and mix altogether.
You can preserve the mixture in Refrigerator by transferring it to a air tight container for more than 15 days.
To preserve the mixture or gojju – bring the mixture to boil for 3 to 4 min after adding citron juice, allow it to cool at room temperature and shift it to a air tight container. When ever you need, you can mix the mixture with cooked rice.
Take care while frying peanuts, chana dal and urad dal, do not over roast or under cook the ingredients as it spoil the taste of the dish.