Chitranna

“My mother prepared chitranna, a South Indian rice dish from her home state of Karnataka, on certain occasions—for picnics, long car rides, holiday gatherings, and, as I recall, for an International Potluck held by my fourth-grade teacher,” writes cookbook author and recipe developer Chitra Agrawal. “She referred to it simply as Yellow Peanut Rice, and I always looked forward to it, though I didn’t learn its proper name until I was much older. The word chitranna translates to ‘mixed rice’ in Kannada. There are numerous variations, all relying on different souring agents such as lime, green mango, tamarind, or, in the case of the one I grew up eating most often, lemon.” To make it a meal, serve it with Green Beans Palya, raita or yogurt, and achar, and read more about the recipe here.