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Potato Rice - Urulaikizhangu Sadam

✇Chitra Amma's Kitchen
By: Chitra Amma's Kitchen
4 January 2022 at 06:06

 POTATO RICE / URULAIKIZHANGU SADAM

Rice is the staple food thorough out our country. Especially so in the South since it is widely cultivated in this region. Eating cooked plain rice along with dal and vegetables has been a daily routine since ancient times. Traditionally prepared Variety Rice also known Chitra Anna or Kalanda Sadam is usually limited to only traditional festive menus. Not anymore !  Variety Rice has found its own special niche as a one pot meal in our daily meal plan . 

People who have hectic work schedules prefer one pot meals / lunch box meals for the ease of cooking , cleaning and time saving . Variety Rice comes in handy during these situations. Other than Pulavs , Biriyanis and the traditional Chitra Annas , more and more innovative rice recipes with South Indian flavour are coming up on culinary platforms . 

Here is a very simple Variety Rice prepared with Potatoes with a pleasant aroma of the nutritious Fenugreek leaves . 

                                                                                                 
INGREDIENTS

Cooked rice - 2 cups

Potatoes ( Pealed and cubed ) - 2 cups

Fenugreek leaves ( Washed and chopped ) - 2cups

Sesame oil - 2 tbsps

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Asafoetida - 1 pinch

Curry leaves - a few

Turmeric powder - 1 pinch

Salt - 3/4 tsp

Sambar powder - 1 tsp

Chopped tomatoes - 1/2 cup 

METHOD

1. Heat oil in a kadai and splutter mustard seeds and cumin seeds.

2. Add asafoetida , turmeric powder and curry leaves.

3. Stir in the fenugreek leaves and cook till it wilts.

4. Add the potato cubes , stir , cover and cook on medium flame till almost done. 

                                                                                                                
5. Add salt and Sambar Powder and blend well with potatoes.

                                                                                                    
6. Cook till the potatoes are roasted and then add the tomatoes.

7. Keep stirring till the tomatoes are just cooked.

                                                                                         
8. Switch off flame and add cooked rice.

                                                                                          
9. Blend the rice well with the curry gently without mashing the rice or potatoes . A teaspoon of sesame oil can be added at this stage if you feel the rice is too dry.

                                                                                 
Enjoy the flavoursome Potato Rice with any raita of your choice or with thick plain curds,

Beetroot Chitranna / Beetroot Rice with Indian Spice

✇Chitra Amma's Kitchen
By: Chitra Amma's Kitchen
3 September 2020 at 00:15
BEETROOT CHITRANNA
The first dish which comes to mind when you say Chitranna is the simple Lemon Rice. It is a quick to make tasty dish which lends a festive look to any simple meal . By combining different spices and different fruits or vegetables a simple Chitranna can be turned into a showstopper on special occasions. Kittale Chitraanna, Naartam Pazha Sadam,  Anaasa Annam, Manga Sadam, Vangi Bath , Tomato Ogare, Nellikkai Chitranna are few of the many Chitranna / Variety Rice recipes posted in CAK.
Today's recipe is for Beetroot Chitranna .

                                                                   
INGREDIENTS
Cooked Rice - 2 cups
Beetroot - 1 big
INGREDIENTS 
TO BE ROASTED AND POWDERED
Coriander seeds - 1 tbsp
Bengal gram dal - 1/2 tsp
Black gram dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chillies - 2 or 3( Broken)
Cinnamon - 1 small piece
Asafoetida - 1 pinch
Sesame oil - 1 drop
FOR SEASONING 
Sesame oil -  2 tbsps
Mustard seeds - 1/4 tsp
Split Black gram dal - 1 tsp
Peanuts - 2 tbsps
Curry leaves - a few
Salt - 1 tsp
Juice of half lime
METHOD
1. Wash and pressure cook beetroot along with the peel.
2. Allow to cool, peel and grate the beetroot and keep it aside.
3. Heat a drop of oil in a pan and fry the cinnamon.
4. Add coriander seeds, Bengal gram dal , black gram dal , cumin seeds , red chillies and asafoetida , and roast till you get a pleasant aroma .
5. Cool the roasted ingredients and grind them into a powder and keep aside .
6. Heat the remaining oil and splutter mustard seeds.
7. Add split black gram dal followed by peanuts and curry leaves.
8. When the nuts crack add grated Beetroot, salt and the spice powder and mix well .

                                                                   
9. Switch off flame and mix in the lime juice.
10. Fluff up the cooked rice and add it to the seasoned beetroot. 

                                                                                     
11. Add 1/2 tsp of extra oil to prevent the rice from clumping together, and gently blend till each grain of rice is coated with the beetroot palya / curry .

                                                                                     
Enjoy the vibrant coloured nutritious Beetroot Chitranna with any raita of your choice.

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