Recipe Categories: Vegetarian Rice Dishes
Posted by Usha Upchar on October 27th, 2015
Heralekai Chitranna or Citron lemon rice is a spicy, tangy, lemony rice recipe, an authentic South Indian style rice recipe. Chitranna is prepared in many varieties this recipe is one among them. Herale kai or nartangai or citron is a seasonal fruit which is very good for health. Just try and enjoy this tangy and spicy rice recipe.
Preparation time – 15 min
Cooking time – 10 min
Serves – 4
Rice – 2 cup (cooked by adding 1:2 water)
For tempering –
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Peanut – 4 tbs
Onion – 3 medium chopped
Curry leaves – 4 springs
Coriander – 1 small bunch chopped
Hirlekai or nartangai or citron – 1 (juice of one fruit)
Turmeric powder – 1/2 tsp
Salt to taste
Oil to fry
To grind –
Coconut – 1/2 cup grated
Garlic – 1 medium (about 10 clove)
Green chilies – 5 no’s
Dry roast –
Cumin – 3/4 tsp
Fenugreek – 3/4 tsp
Pepper – 3/4 tsp
To make or to prepare Spicy Hirlekai chitranna –
Cook rice by adding 4 cup of water to cook 2 cup of rice and set aside.
Heat a pan dry roast cumin, fenugreek and pepper separately one by one.
Crush it to make a coarse powder and keep ready.
Grind coconut, garlic and green chilies into a paste by adding water and keep ready.
Heat a kadai by adding oil, when it is hot add mustard seeds, allow it to sizzle, add peanuts fry, saute until it turns to golden brown, Add chana dal and urad dal fry until it turns to light brown.
Add curry leaves, chopped coriander leaves and chopped onion saute until it turns to translucent.
Add crushed spice powder and saute till you get a nice aroma.
Add grounded paste into it and saute until the paste mix with all ingredients, until oil separates from the edges.
Add turmeric powder, mix well, add salt to taste mix once again.Turn off the flame.
Add juice of citron (hirlekai rasa) into it and mix altogether.
Add cooked rice into prepared mixture and mix properly.
Aromatic, spicy Hirlekai chitranna is ready to enjoy!!
Note – Please take care while tempering, do not over roast or under cook the ingredients, as it spoils the taste of the dish. Always cook in a medium flame.
You can preserve the prepared mixture for more than a week, allow the prepared mixture or gojju to cool at room temperature,transfer it to an airtight container and preserve it in refrigerator.