A classic festive rice preparation flavored with lemon, turmeric, and aromatic tempering, this is perfect for Ugadi celebrations.
Ugadi (also known as Yugadi) marks the Hindu New Year, celebrated with great enthusiasm across Karnataka, Andhra Pradesh, and Telangana. Observed on the first day of the Chaitra month (March–April), Ugadi heralds the arrival of spring and symbolizes new beginnings, prosperity, and the start of a fresh 60 year cycle.
Preparations begin with cleaning and decorating homes, wearing new clothes, and preparing festive delicacies that reflect the region’s heritage. In Karnataka, traditional treats like Obbattu, Holige, and mango pickles are prepared. In Andhra Pradesh, households celebrate with Pulihora and Bobbatlu, along with seasonal raw mango preparations. Families gather, exchange greetings, and share sumptuous festive meals—an expression of unity, joy, and cultural richness.
Here is a recipe of Chitranna from Chef Saurabh Tyagi, Culinary Director, The Rtiz-Carlton, Bangalore.
Ingredients
- Sona Masuri rice 300 grams
- Green chilli 10 grams
- Raw peanuts 50 grams
- Curry leaves 2 grams
- Mustard seeds 5 grams
- Urad dal 30 grams
- Turmeric powder 30 grams
- Oil 100 ml
- Hing (asafoetida) powder 2 ml
- Lemon juice 50 ml
- Whole dry red chilies 5 grams
Method
- Prepare the rice: Wash and soak the rice for 30 minutes. Cook in boiling water until fluffy, then spread it out to cool completely.
- Make the tempering: Heat oil in a pan and add mustard seeds. Once they crackle, add urad dal and peanuts. Sauté until lightly golden.
- Add the flavors: Mix in turmeric powder, hing, green chilies, curry leaves, and lemon juice. Add salt to taste and cook briefly. Set this seasoned mixture aside.
- Combine: Gently fold the cooled rice into the prepared tempering. Mix well to ensure even coating.
- Finish & Serve: Garnish with fresh coriander leaves and serve with traditional mango pickle.
