Thenginkayi Chitranna

Thenginkayi Chitranna

Thenginkayi Chitranna

Veg Vegan

Coconut rice — cooked, cooled rice tossed with a generous amount of freshly grated coconut (thenginkayi = coconut in Tulu), a tempering of mustard seeds, chana dal, urad dal, dried red chilli, green chilli, curry leaves, and turmeric in coconut oil, and finished with lime juice and salt. Unlike chitranna (lemon rice), the coconut is the dominant flavour element rather than the acid; the freshly grated coconut's natural sweetness and moisture coats every grain of rice. The lime juice is subtle — just enough to brighten without making it sour. The thenginkayi chitranna is made specifically for Ugadi, Rama Navami, and Krishna Janmashtami as a temple prasadam; it is one of the offerings made to the deity at the Udupi Krishna Math. Must be made with freshly grated coconut — desiccated coconut produces a completely different preparation.

Cuisines

Mangalorean Udupi Coorgi Mysore Saraswat North Karnataka

Best for

Lunch

Build a full meal around Thenginkayi Chitranna

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

basmati rice 1 cup Basmati rice
Coconut 1 cup Coconut , fresh grated
coconut oil 2 tablespoons Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
urad dal 1 teaspoon Urad dal
chana dal 1 teaspoon Chana dal
Red Chili 2 Red Chili , dried
asafoetida 1 pinch Asafoetida
Curry Leaf 10 Curry Leaf
Green Chili 2 Green Chili , slit
turmeric powder 0.5 teaspoon Turmeric powder
jaggery 0.5 teaspoon Jaggery
salt — Salt , to taste
Peanut 2 tablespoons Peanut , roasted
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Wash and soak the basmati rice for 20 minutes.
  2. 2 Cook the rice with 2 cups of water until tender and fluffy. Let it cool.
  3. 3 In a pan, heat coconut oil over medium heat.
  4. 4 Add mustard seeds and let them splutter.
  5. 5 Add urad dal and chana dal, and fry until golden brown.
  6. 6 Add dried red chilies, asafoetida, curry leaves, and green chilies. Sauté for a minute.
  7. 7 Add turmeric powder, jaggery, and salt. Mix well.
  8. 8 Add the grated coconut and sauté for 2-3 minutes until the coconut is aromatic.
  9. 9 Add the cooked rice to the pan and mix gently to combine all ingredients.
  10. 10 Add roasted peanuts and mix again.
  11. 11 Garnish with fresh coriander leaves before serving.

Tips

For a more authentic taste, use freshly grated coconut and adjust the spice level to your preference.