Happy Deepawali to all my readers!

Its been a wonderful for the past few days, with continuous non stop rains. For the first ever time, we have such heavy rains during Diwali. Though by default it always rains, it was never this heavy. This makes this year’s celebration such pollution free and noise pollution free as well.

Anyway the rains are not going to stop the crackers being fired. The rains were so heavy that we had the office off as well. Its a long holiday for the kids as well. So you can imagine how hectic it will be at home. 

Such weather calls for some spicy mixed rice and thats exactly what I have for today. This Masala Chirtranna was part of the Udupi Thali and we have enjoyed making it our regular meal.

This Kachumber will be a great dish along with this.

Masale Chitranna in Udupi Style

Ingredients Needed:

Raw Rice ­ 1 cup
Peanuts Handful
Cashew nuts few
Jaggery ­ Marble sized
Tamarind ­ Marble sized
Salt to taste
Turmeric Powder ­ 1/2 tsp
Cooking Oil­ 2 tsp + 3 tsp
Urad Dal ­ 1/2 tsp
Mustard seeds ­ 1/2 tsp
Curry leaves
Red Chilies – 2
Coriander leaves and grated fresh coconut – 1 tsp

For the Masala Powder

Channa Dal / Bengal Gram ­ 2 tsp
Urad Dal ­ 2 tsp
Coriander Seeds ­ 1 tsp
Fenugreek Seeds ­ 1/4 tsp
Cumin seeds ­ 1/2 tsp
Black sesame seeds­ 3 tsp
Red chillies­ 5 to 6 nos.

Instructions

Wash and soak the rice for 20 mins. Pressure cook the rice with 2 cups water for 3 whistles. Once the pressure falls, remove lid and spread on a plate for the rice to cool down.

Soak tamarind in 1/2 cup of water for 10 minutes. Extract the pulp and keep it aside.

For the Masala Powder:

Heat a cooking pan and add black sesame seeds. Dry roast them stirring continuously till the splutter. Transfer it to a plate.

In the same pan, add 2 tsp of oil, roast the dals, coriander, cumin, fenugreek seeds and red chillies. Ensure you keep stirring for the ingredients to be evenly roasted. Remove and let it cool down. Grind to a smooth powder and keep it aside.

In a wide non stick pan, heat the remaining oil, add urad dal, mustard seeds, red chilies and curry leaves.

When the mustard seeds splutter add the peanuts and cashew nuts and saute well. Then add tamarind extract, jaggery and salt. As the jaggery dissolves and tamarind juice starts to boil, add the ground spice powder.

When the spice powder cooks in tamarind juice it becomes like a paste then switch off the flame. Now add the cooked rice and mix well. Garnish with coriander leaves and grated coconut.

Serve with papad.