Chithra Annam:

(Sesoned Rice)

Its one of the simplest recipe...generally cooked with left over cold rice. It got its name from 'Moon'. It seems one usually cooks this rice during full moon day and have it under moon light. So.....its name is 'chithra'.....which actually means 'stars' and moon anyways.....but still they call this in this name traditionally. I think, its cooked on some special day by hindus in India. If you want ot call it 'Chandhra Annam' It will be more appropriate. 'Chandhra means 'Moon'

Ingredients:

Cold cooked cook 1 bowl full(generally non-sticky rice)
Onion 1 large finely chopped
Curry leaves 1 cup
Dry red chilies 6-8
Chana dal 1 fistfull
Urad dal 1 fistfull
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida 1/4 spoon
Salt to taste
Oil 1 cup.

Method:

In a large wok, heat oil. Add mustard and cumin seeds. Let them pop and splutter well.

Then add asafoetida, chana dal and urad dal....fry them till the dals turn golden-reddish color.

Now add dry red chilies and curry leaves. Then followed by onions. Fry them real good until onions turn golden color.

Now add cooked rice and fry them for few minutes...let the rice get well coated with oil. Then sprinkle water and salt to this. Fry the rice over medium-high heat.

Serve hot with ginger thokku or tomato thokku. It is good to have has such too. It makes a wonderfull choice for lunch box.