"Amla (Gooseberry/Nellikayi/Avalo) Hara Masala Chitranna (Spiced Rice)" ... for a change gave a twist to normal chitranna and prepared a delicious spicy coriander- amla (Gooseberry/ Avalo/ Nellikayi) flavored masala chitranna for lunch today ... tastes awesome ... Yummilicious .....
** Chitranna is a very famous spiced rice dish from the southern parts of India. The dish is spicy and tangy at the same time and tastes wonderful served at meal times. In my family we love this dish a lot, especially during summer time when you do not want to have a heavy meal but at the same time want to relish something tangy. By and large Mavinakai Chitranna ie chitranna prepared using raw mangoes are the most famous ones that are served even at festive or marriage functions though even amla/gooseberries are used. The dish is prepared and immediately served at room temperature and is not heated hence has a short shelf life. You can keep it in the fridge for later use and bring to room temperature by letting thaw for 30 minutes or so, but somehow it is never the same and the freshness of the taste is lost.
** Chitranna is usually served with some coconut chutney or pachodi though you can relish it as it is too as the dish has all the necessary spices and tastes intact in the dish itself. But mom always served it with cucumber-raw mango pachodi/chutney/salad and to date I have not found a better combination. The two complement each other so well that you will not want to try any other combination. However, you can add in some kokum kadhi along with these two dishes and you have a complete lunch / dinner ready. I am sharing a common link at the bottom of this recipe wherein you can check out the traditional Mavinakai Chitranna already posted in the blog before and a few others with some twists, like using of poha etc. There are also step by step pictures there that will help you understand the procedure in a better way.
** I love trying out this dish with different ingredients and spicing them with different flavors too. I have always experimented with traditional dishes giving them small twists while keeping the basics intact and they have always turned out very tasty and delicious. I completely agree that traditions should be followed on for Generations, but I also believe that innovation is the necessity of present generation. We are always craving for more in all fields be it in education or our homes or in cuisines. The mind stays restless unless that which has cropped up in mind has been achieved to perfection and I am no exception. I have wanted to try this version for some time now to try out chitranna with Hara Masala while keeping rest of the recipe intact. Somehow, deep in my mind I knew it would taste wonderful and I was bang on right, it did.
** So, finally done and happy with the outcome of this awesome coriander flavored chitranna. This recipe is definitely for keeps and I am soon going to try out with some other grains for sure as I loved the taste. I have used Amla/gooseberry/nellikayi for the tart flavor, while even raw mangoes can be used. I have used fresh coriander leaves while grinding the masala and that is the only difference made for this particular recipe. Keep a keen watch on my Blog for more innovative recipes that are soon going to be posted. I am sorry for the break I had taken during Diwali time as I faced health issues and could not share any new recipes as promised by me. Sometimes we are helpless and nature takes its own course and we have to go with the tide. But, I will soon come up with some lovely dishes for all of you those who love to follow my Blog.
** Here is my simple recipe for "Amla (Gooseberry) Hara Masala Chitranna (Spiced Rice)" … My Style ….
** To Prepare the Rice for Chitranna : Wash and soak 2 cups of basmati/jeera rice in water for 20 minutes. Rinse and drain well. Heat plenty of water (about 10 glasses) in a vessel, when it comes to boiling point add in the drained rice and mix well with a slotted spoon. Bring to a full boil and then remove from fire, cover and keep aside for some time till the rice swells itself and is cooked almost 80%. Now drain off the water, add plenty of cold water, until the rice has completely cooled down. This ensures that the rice does not cook further by arresting its cooking procedure.
** Drain off all the water completely from the rice either using a sieve or by covering the vessel with a tight fitting lid, then keep it tilted. To help you understand draining of rice water better, I have posted pictures of the rice cooking method elsewhere, just use the link for checking out at the bottom of this recipe. Once the water has drained off completely, open and put the rice in a wide large plate and allow to completely cool off. This step is important to keep the grains just done and separate. Keep this ready before you start preparing the masala.
** Wash 5-6 large sized Amla/Gooseberry/Nellikayi (depending upon its sourness needed for chitranna) and slice them a little bit. Put them in a cup of water and bring to a boil, immediately remove, cover and keep it aside to get cooled. This will help loosen the flesh portion of amla easily. Remove as much as possible and discard the innermost green seed. Keep this cooled and ready aside.
** Masala to be ground: Grind without water (you may just sprinkle some if absolutely necessary) 3-4 spicy green chillies (hirvi mirchi/tarni mirsanga) 1-2 kashmiri red chillies (Kumte mirsang/bydgi mirchi), ½ tsp mustard seeds (rai/sasam), the prepared and kept amla/gooseberry pieces, 1 cup of fresh coriander leaves (dhania/kothambari pallo) cleaned, washed and chopped (Leaves only) along with 1 cup of freshly grated coconut (soyi) and grind to a semi coarse paste. Add in salt (namak) to taste and further grind for a few minutes. Remove and keep this ready aside.
** For Seasoning/Tempering : Heat 2 tblsp of coconut oil/nariyal tel (Optional-you can use any other oil you wish) in a kadai, add 1 tsp urad dal (black gram dal), when slightly colour changes add in 1 tblsp of chana dal (bengal gram dal), 1 tsp mustard seeds (rai/sasam), pinch of haldi powder (turmeric), 1 tsp of hing powder (asafoetida), 10-15 curry leaves (karbev/kadipatta), ¼ cup of roasted peanuts/groundnuts/kadlo (prepared before and kept ready), 1-2 red chillies /byadgi mirchi broken into medium sized pieces and fry for a few seconds.
** Add the prepared and kept rice into a large flat bowl and add in the ground Masala to it. Pour the seasoning over the rice and masala mixture and give it a rough mix with light motion. Do not put pressure while mixing or the rice will turn mushy. Once it is well mixed, garnish with a handful of finely chopped fresh coriander leaves, cover with a tight lid and keep it aside for a few minutes for the aroma to get settled in and it is ready to be served.
** "Amla (Gooseberry) Hara Masala Chitranna (Spiced Rice)" is done and ready to be served. You can serve this with any chutney/pachodi/raita or salad of your choice. Chitranna always tastes best when served with pachodi which is the best combo till date in my home. Do try out this delicious chitranna with a twist of adding of hara masala and enjoy with your family and friends. It tastes simply fantastic and young and old will love it alike.
** Note : Chitranna is always best prepared and served fresh as it is not heated which curtails its shelf life. At the most it will remain good for 2-3 hours after which it will sort of get fermented, so never prepare this earlier than necessary. You can keep it in fridge, but I do not recommend it as I find it loosing in its natural taste. So once in a while do make an effort to prepare it and serve it immediately, it tastes great that way.
** Note : Chitranna is usually prepared with Rice and Raw Mangoes, however I have successfully prepared the same with poha / pova too. I have given a common link below to chitranna where in you will also find recipe for pachodi. Do try out various options and give a surprise to your family and see their beaming faces as they relish yummy dishes churned out by you.
** Given below is the common link for all the chitranna recipes using both rice and poha posted in my Blog before, do go through the link and check out the recipes, they include step by step procedure, which will help you understand the procedure better if you are a novice.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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