A zesty and aromatic South Indian rice dish, bright with the flavor of lemon juice and crunchy with peanuts. This Karnataka classic comes together in minutes and is perfect for a quick lunch or tiffin box.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
419cal
9gprotein
59gcarbs
16g
Ingredients
4 cup cooked rice (preferably cooled or leftover rice)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
Crispy, sun-dried lentil wafers made from urad dal flour and spiced with black pepper and hing. A classic Indian accompaniment that's perfect for roasting or frying to enjoy with any meal. This recipe guides you through the traditional process of making these iconic crackers from scratch.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Chitranna, Curd, Urad Dal Papad and Mango Pickle
Tangy lemon rice with cool curd – an energy-giving, soul-satisfying lunch! Add crispy happala for extra crunch.
This udupi dish is perfect for lunch. With 798.45 calories and 26.31g of protein per serving, it's a muscle-gain option for your meal plan.
fat
3 tbsp lemon juice (from 1-2 large lemons)
1.5 tsp salt
1 tsp sugar (optional, to balance flavors)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the rice. If using freshly cooked rice, spread it on a large plate to cool down completely. This prevents the grains from breaking or becoming mushy when mixed.
2
To make the tempering, heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the chana dal, urad dal, and peanuts. Sauté for 2-3 minutes, stirring continuously, until they turn light golden brown. Add the slit green chilies and curry leaves and sauté for 30 seconds. Lower the heat, add the turmeric powder and hing, and stir.
3
Turn off the heat. Add the cooled rice to the pan along with the salt, sugar (if using), and fresh lemon juice.
4
Gently toss everything together until the rice is evenly coated with the tempering and has a uniform yellow color. Be careful not to mash the rice grains.
5
Garnish with freshly chopped coriander leaves and serve. Chitranna can be enjoyed warm or at room temperature.
Servings
4
Serving size: 1 cup
164cal
9gprotein
14gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
Whisk everything together until the spices are evenly distributed throughout the flour.
2
Form the Stiff Dough
Gradually add water, just one teaspoon at a time, to the flour mixture.
Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3
Pound the Dough
Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4
Rest the Dough
Rub a little more oil over the surface of the dough ball.
Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5
Shape into Logs and Pellets
After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
Roll each portion into a long, uniform log about 1-inch in diameter.
Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6
Roll the Papads
Lightly grease your rolling surface and rolling pin with sesame oil.
Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7
Dry the Papads
Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
They are ready when they are completely moisture-free, brittle, and snap easily.
8
Store and Cook
Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
