NMOT: Nam Mane Oota Tindi

Hunase Hannina Chitranna | Tamarind Rice

One of the traditional dish of southern part of India. It is also commonly called as Huli anna or Hunase huli Chitranna in Kannada. My mom replaces the chilli power with a tablespoon of bisibele bath power (Amma’s magic ingredient) & that takes this dish to whole new level. It is tangy, tasty and yummy rice dish & a perfect lunch box dish.

Hunase Hannina Chitranna | Tamarind Rice
  1. Soak tamarind in hot water & extract juice & discard the pulp.
  2. Heat oil in a kadai, add peanuts and fry until it turns to golden brown and crisp. Remove it from oil & set aside.
  3. In same oil, add mustard seeds. Once they splutter, add Channa dal & Urad dal. Fry until dal turns brown.
  4. Add curry leaves & dry red chillies, sauté for few seconds.
  5. Now add Onions & fry until its translucent.
  6. Add tamarind extract & bring it to boil.
  7. Then add turmeric power, salt, jaggery & bisebele bath power to kadai. Mix everything well & let it cook until oil separates. Remove it from the flame.
  8. Hunase huli Chitranna gojju is ready to mix with cooked rice. (Gojju can be stored in refrigerator for a month, just warm it before you mix with rice)
  9. Now add cooked rice to kadai along with fried peanuts & chopped coriander leaves. Toss it well & make sure gojju/mixture coats rice properly.
  10. Tangy, spicy tamarind rice is ready to enjoy!

Nam Mane Oota Tindi

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