Oralu chitranna aka Coriander Coconut Rice is a very traditional Karnataka special dish that can be made with in 15 mins if you have cooked rice ready !!.
A simple , flavorful and colorful variety rice that’s so perfect for any occasion be it lunchbox / if you are looking ways to clear left over rice / when you want to cook something in a jiffy / looking for no onion garlic dish for festivals. A good tasty change from the regular lemon rice !! Hardly takes 15 mins to make. Taste wise.. Wow each spoon bursting with flavours ????????
Some other easy Chitrannas recipes that you can check Capsicum Chitranna , Dill leaves chitranna, Mavinkayi Chitranna ,kai sasive Chitranna , nellikai chitranna
Check out the video recipe here :
About Oralu Chitranna
Oralu in kannada means the traditional grinding stone used for grinding masala. Traditionally, masala for this rice is made using Oralu hence the name.
A coarse paste consisting of fresh coriander leaves , coconut , cchilli and few other ingredients is ground in the traditional stone grinder and later sauted in tadka . Finally pre cooked rice is mixed with it.. ultimate taste from the freshness of coriander leaves. I still remember.. that’s how my ajji used to make.
This recipe is an adaptation of original recipe suiting to our city life where most of us don’t have the grinding stone.
Mixie is used to grind the masala. Take care not to make a paste. Add zero or just few tsp of water while grinding to get a coarse paste. The texture of masala is key to this chitranna. Do try and share your feedback.
Coriander Coconut Rice recipe with step by step photos :
- Wash rice and cook it in the proportion 1: 2.5 ie 1 glass rice 2.5 glass water. The cooked rice grains should be separate, not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. Allow the rice to cool completely.
- To make masala , to a mixer jar , add coconut , jeera , coriander leaves , green chilli , salt , tamarind and pulse .
- Take care not to make a paste. Add zero or just few tsp of water while grinding to get a coarse paste. The texture of masala is key to this chitranna.
- Heat oil in a thick bottom pan / kadai. When oil is hot , add all the tempering ingredients one by one ie Mustard , Urad dal , Channa dal and Peanut . Let they splutter .
- Once the tempering splutters and are crispy , add curry leaves , red chilli , hing and haldi . Saute for few seconds.
- Next add masala .
- Fry for 3-4 mins , let the raw smell go . Once the oil starts separating , its the indication that masala is well roasted . You can preserve this masala in an air tight container and use as required for couple of days .
- Add pre cooked rice . Mix well .
- Taste test . Tastes best if you allow to sit for an hour or so .
- Tasty & Easy Oralu chitranna / Coriander Coconut rice is ready to serve. Serve at room temperature as such or with papad / raitha.!!
Oralu Chitranna – Coriander Coconut Rice
Ingredients
- 2 cup Cooked rice
Masala
- 1/2 cup fresh Coconut
- 2 fist Fresh coriander
- 1 Tsp Jeera
- 4-5 nos Green chilli, as required
- Amla size Tamarind, soaked
- Salt
Tempering
- 2-3 tbsp Oil
- 1 Tsp Mustard
- 1 Tsp Urad dal
- 1 Tsp Channa dal
- Few Peanuts
- Few Curry leaves
- 1 Broken red chilli
- Pinch of Hing
- Haldi / Turmeric
Instructions
- Wash rice and cook it in the proportion 1: 2.5 ie 1 glass rice 2.5 glass water. The cooked rice grains should be separate, not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. Allow the rice to cool completely.
- To make masala , to a mixer jar , add coconut , jeera , coriander leaves , green chilli , salt , tamarind and pulse .
- Take care not to make a paste. Add zero or just few tsp of water while grinding to get a coarse paste. The texture of masala is key to this chitranna.
- Heat oil in a thick bottom pan / kadai. When oil is hot , add all the tempering ingredients one by one ie Mustard , Urad dal , Channa dal and Peanut . Let they splutter .
- Once the tempering splutters and are crispy , add curry leaves , red chilli , hing and haldi . Saute for few seconds.
- Next add masala . Fry for 3-4 mins , let the raw smell go . Once the oil starts separating , its the indication that masala is well roasted . You can preserve this masala in an air tight container and use as required for couple of days .
- Add pre cooked rice . Mix well . Taste test . Tastes best if you allow to sit for an hour or so .
- Tasty & Easy Oralu chitranna / Coriander Coconut rice is ready to serve. Serve at room temperature as such or with papad / raitha.!!
good explanation to understand the recipe , video is also helpful. thanks for sharing.