Why put red currants in rice? Because their tartness cuts through the turmeric and coconut and wakes up a dish that could otherwise be one-note. This South Indian chitranna starts with basmati rice cooked with turmeric and oil, then stir-fried in a wok with a tempering of mustard seeds, asafoetida, dried red chili, and curry leaves. Lemon juice, grated coconut, fried peanuts, and red currants folded in at the end.
The mustard seeds pop in the hot oil. The curry leaves crackle. The fried peanuts stay crunchy through the rice. And the red currants burst in your mouth between bites, tart and bright against the warm, earthy spices.
Tips for Making Red Currant Chitranna Rice
Fry the peanuts until golden before setting aside
One tablespoon of oil, medium heat, raw peanuts stirred until golden and fragrant. Take them out and set them aside. They go back in at the very end. 
If you add the peanuts too early, they soften in the steam from the rice and lose their crunch.
Rub the curry leaves before frying
Fresh curry leaves release more oil and flavour when you rub them between your hands before dropping them into the hot oil.
They should sizzle and crisp in seconds. If the oil is not hot enough, the leaves go limp and taste flat.
Red Currant Chitranna Rice
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Tart currants and crunchy peanuts add a delightful twist to classic lemon rice. A perfect summer picnic dish!
Ingredients
- 1 cups (237 ml) basmati rice
- 1/4 cup red currants
- 2 cups (473 ml) water
- 1/4 tsp turmeric
- 2 tbsp oil
- 1/4 cup raw peanuts
- 1 pinch hing (asafoetida)
- 1 tsp black mustard seeds
- 1 dried red chili
- 4 fresh curry leaves
- 1 lemon juice
- handful frozen fresh grated coconut
- cilantro
- salt
Instructions
- Cook the rice in a rice cooker or on the stove with water and turmeric. Add a little oil to prevent sticking. Set the cooked rice aside.
- In a small pan, heat 1 tablespoon of oil over medium heat. Add peanuts and fry until fragrant and golden brown. Set peanuts aside.
- In a wok, heat 1 tablespoon of oil over medium heat. Add a couple of mustard seeds to test the oil temperature; they should sizzle. Add the remaining mustard seeds and hing. Cover the wok and shake to prevent mustard seeds from popping out. Once they pop, add the dried red chili and curry leaves (rub the leaves beforehand to release oils). Fry for a few seconds.
- Add the cooked rice to the wok and mix well. Fry for a few minutes.
- Turn off the heat. Mix in the lemon juice and coconut. Gently mix in the peanuts, red currants, and salt to taste.
- Garnish with cilantro and a few more currants. Serve with yogurt raita.
Notes
- For a richer flavor, toast the basmati rice lightly in a dry pan before cooking.
- If fresh red currants are unavailable, substitute with 1/2 cup dried currants, rehydrating them in warm water before adding.
- To extend the shelf life, store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What is chitranna?
A South Indian lemon rice dish, also called chitranna or pulihora depending on the region. The base is cooked rice tempered with mustard seeds, curry leaves, and spices, finished with lemon juice.
Where can I find fresh red currants?
Farmers’ markets in summer, or the frozen fruit section of well-stocked grocery stores. If unavailable, dried currants or fresh pomegranate seeds are substitutes, though the flavour differs.
Can I use leftover rice?
Yes. Day-old rice works well because the grains are drier and fry better in the wok. Break up any clumps before adding to the tempering.
