Masala Chitranna | Lunch Box Recipes | Variety Rice | Easy lunch Recipes | Rice Recipes
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Promo - 00:00
Ground masala - 00:22
How to make masala chitranna - 01:42
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To Make Ground Masala
Oil - 2 Tsp
Chana Dal - 1 Tsp
Cumin Seeds - 1 Tsp
Mustard Seeds - 1 Tsp
Red Chilli - 8 Nos
Garlic - 6 Cloves
Tamarind
Coconut - 1 Cup
Hing / Asafoetida - 1/2 Tsp
Rock Salt - 1 Tsp
To Make Masala Chitranna
Oil - 2 Tbsp
Peanuts
Chana Dal - 1 Tsp
Urad Dal - 1 Tsp
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Red Chilli - 2 Nos
Turmeric Powder - 1/2 Tsp
Curry Leaves
Ground Masala
Cooked Rice
Salt
Ghee
Method
To a pan add two tsp of oil, add one tsp of chana dal, one tsp
of cumin seeds, one tsp of mustard seeds, eight red chillies
and roast it.
Once the mustard seeds start spluttering, add six cloves of
garlic, few bits of tamarind and roast it together.
Now add one cup of freshly grated coconut to the pan and
roast it for two minutes.
Add half tsp of asafoetida powder and one tsp of rock salt.
Transfer the roasted ingredients to the plate and let it cool
completely.
Once cooled, transfer the ingredients to a mixer jar and grind
it to a coarse powder.
To a wide kadai, add two tbsp. of oil. Add peanuts and roast
it.
Then add one tsp of chana dal, one tsp of urad dal, one tsp of
mustard seeds, one tsp of cumin seeds, two red chillies cut
into two and roast it.
Then add few fresh curry leaves and half tsp of turmeric
powder and mix it.
Now add two tbsp. of freshly ground masala.
Add the rice to the kadai and mix gently.
Add one tsp. of ghee to it.
Masala rice is ready to be served with some papad or with
some fryams by the side.
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