|Place of origin||South India|
|Region or state||Karnataka|
|Main ingredients||Rice, onion, mustard seed, Tomato, Oil|
|Variations||Mavinakayi Chitranna, Nimbehannu Chitranna, Eerulli Chitranna, Kayi-Sasive Chitranna|
Chitranna (Kannada: ಚಿತ್ರಾನ್ನ) is a rice-based dish widely prepared in homes in South India. It is prepared by mixing cooked rice with the tempered vegetable offering called Oggarane, gojju or Chitrannada Gojju (means, Chitranna's gojju). Chitranna's gojju is prepared by initial seasoning of mustard, coriander leaves, garlic, chillies followed by the frying of onion and other optional items such as lemon or tender mango scrapes. The salt is added depending upon the taste requirement. The cilantro and coconut powder can be used, for added flavour. Turmeric powder added usually gives the dish a distinct radiant yellow color due to presence of oil. The dish is widely popular, especially in the state of Karnataka, such that it has become a part of typical kannada daily delicacy.
The vegetables can be added quite in excess for the chitranna to have it's taste dominance, otherwise not so. Depending on the ingredients, various types of Chitranna can be prepared:
- Nimbehannu Chitranna (Kannada: ನಿಂಬೆಹಣ್ಣು ಚಿತ್ರಾನ್ನ) : The default Chitranna where lemon juice and turmeric are used,
- Eerulli Chitranna (Kannada: ಈರುಳ್ಳಿ ಚಿತ್ರಾನ್ನ) : Fried onion pieces are mixed with rice,
- Mavinakayi Chitranna (Kannada: ಮಾವಿನಕಾಯಿ ಚಿತ್ರಾನ್ನ ) : Raw mango scrapes are ground into a paste and mixed with rice,
- Kayi-Sasive Chitranna (Kannada: ಕಾಯಿ-ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ) : Grated coconut and mustard seeds are ground into a paste and mixed with rice.
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