Step-by-Step Instructions

1. 1.Cook the Rice

   Add 1 1/4 cups of washed rice to a pressure cooker. Pour in 2 1/4 cups of water, 1 teaspoon of oil, and salt to taste. Pressure cook for 3 whistles, then allow it to cool completely and set aside.

2. 2.Prepare the Masala Paste

   In a mixer grinder, combine 1/2 tablespoon of mustard seeds, a 1/2 inch piece of cinnamon, 2 cloves, 1 sprig of curry leaves, 1/2 teaspoon of cumin, 1/3 cup of fresh coconut cubes, 4-5 green chilies, 1 teaspoon of chopped ginger, and a small fistful of coriander. Add a little water and grind to a smooth paste. Set aside.

3. 3.Start the Tempering

   Heat 4-5 tablespoons of oil in a pan. Add 2 tablespoons of peanuts and fry until they start to splutter. Then, add 1 teaspoon of mustard seeds, 1/2 tablespoon of chana dal, 1/2 tablespoon of urad dal, and 2 torn dry chilies. Fry until the dry chilies turn black and the dals are golden brown, which imparts a smoky flavor.

4. 4.Add Remaining Tempering Ingredients

   Once the dals are golden and the chilies are black, add 1/2 teaspoon of cumin, 1/8 teaspoon of hing (asafoetida), and 1 sprig of curry leaves. Sauté well for a few seconds until fragrant.

5. 5.Cook the Masala Paste

   Add the prepared ground masala paste to the pan with the tempering. Sauté for 2-3 minutes until the moisture from the paste dries out. Then, add 1/2 teaspoon of turmeric powder and continue to sauté until the oil starts to float on top of the masala.

6. 6.Combine with Rice

   Add the completely cooled cooked rice to the pan with the masala. Sprinkle with chopped coriander. Toss everything well on high flame, ensuring the masala evenly coats all the rice grains. Mix gently to avoid breaking the rice.

7. 7.Serve

   Once the masala is thoroughly mixed with the rice, the Masala Chitranna is ready to serve. You can optionally squeeze some lemon juice over it for an extra tang. This dish tastes great even hours after preparation.