Ingredients

Cooked rice —3 cups

Sowthekayi (cucumber)—2

Green chillies (hasiru menasina kayi)—4 to 5

Lemon (nimbe hannu)—1

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu//hara dhaniya)— chopped—2 tablespoon

Salt—to taste

Sugar—1 teaspoon

For seasoning (oggarane)

Oil—2 tablespoon

Ground nuts (kadale kayi bija//peanuts)—1/4 cup

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Ingu (asafoetida//hing)—1 teaspoon

Wash the rice and cook for 3 whistles.don’t cook rice mushy.so that grains are separate.

Keep it aside to cool.

Wash the cucumber and grate them,no need to remove skin.

Squeeze water from cucumber.

Heat oil in a pan or kadai,add ground nuts and ,sauté till they turn to light brown in colour on medium flame.

Then add chopped green chillies,sasive,jeerige,kadale and uddina belle,karibevu and saute till dhals turns brown.

Then add squeezed cucumber and saute for 4 to 5 minutes.

Then add in coconut,mix .

Then add salt,sugar,lemon juice,chopped coriander leaves and mix everything well together.

Switch off the stove.

Add in cooled rice and mix everything well together gently.

Delicious sowthekayi chitranna is ready to serve.