I haven’t seen or tasted the Citron Lime until recently when this fruit landed in the fridge! From the past few days I’ve been finding ways to get hold of Kaffir Lime Leaves to try a vegetarian version of the famous Thai Green Curry.
Eventually I got introduced to Kaffir Lime’s family member “Citron Lime”. (Herale Kai in Kannada) “This fruit is very rare and very good for health. I got it from Mysore. Make chitranna for him“, said my FIL.
I cut it into half and just looked like the normal Sweet Lime and I plunged the tip of a knife to pick out the seeds. The fruit looked very pretty and photogenic. Then, out came the camera to capture all that happened with this tangy fruit. I made this rice for the first time and I loved the flavor it gave to the stir fried rice.
To be honest I’m not inclined towards chitranna (rice-based breakfast dish of South India). But this one is truly a champ. Citron Lime (Herale Kai) is more like a large lemon. It has a very distinctive fragrance and taste, and more tangier than any other citrus fruit. It has very little amount of pulp and juice in it. I made this chitranna for three servings and I had to use half of this fruit. It has a thick outer white rind and the zest of this fruit can be used for flavoring green curries and pies.
In the feudal age Citron Lime was used exorbitantly for medicinal purposes. Disorders related to lungs, intestine and stomach were being healed using this rare fruit. I have kept the seeds aside so that I can try nurturing them with mud and water. We still haven’t started rearing plants yet. I am continually postponing this task and I still haven’t thought on how to go about planting new saplings.
Just as I accidentally stumbled on this fruit, I just hope that the Kaffir Lime fruit finds me in Shimoga. :) Once I get hold of the seeds, I’m sure I’ll sow them to get the lime leaves.
Heralekai Chitranna (Citron Lime Rice)
Chitranna is a South Indian tempered rice preparation generally meant for breakfast or lunch.
Ingredients:
- Rice - 3/4 cup
- Citron Lime (Herale Kai) - 1/2 wedge (About 2 tbsp of its juice)
- Green Chillies - 4 (Slit in half)
- Ginger - 1 tsp (Grated)
- Water - 1.5 cups
- Table Salt - 1 tsp
- Tempering
- Vegetable Oil - 2 tbsp
- Mustard Seeds - 1/2 tsp
- Fenugreek Seeds (Methi Seeds) - 1/4 tsp
- Urad Dal / Black gram split lentil - 1/2 tsp
- Channa Dal / Yellow split peas - 1/2 tsp
- Unroasted Peanuts - 1/2 cup
- Curry Leaves - 1-2 twigs
Instructions:
Step 1: Wash rice and keep aside. In a pressure cooker add rice and water and let the rice cook. It requires about ten minutes in the pressure cooker. After the cooker cools down, remove the rice and spread the rice over the plate. Keep the rice aside.
Step 2: In a wok add the vegetable oil, let it heat on a medium flame. Roast the peanuts in this oil for 2 minutes. Remove the peanuts and keep it aside. To the same oil add in the mustard seeds, urad dal, channa dal, curry leaves, green chillies, ginger, methi seeds. Let the mustard seeds stop popping. Turn off the heat.
Step 3: Next add in the rice. While adding the rice, see to it that the rice grains do not stick to each other. Let the rice be a little grainy. Squeeze the citron lime juice over the rice and add salt. Fold the rice with gently with a fork to mix the salt. Do not beat the rice else it gets mushy.
Step 4: Add in the roasted peanuts. If you wish, you can even add coriander leaves. Serve hot.
Hi pratibha,
By luck I stumbled on to your site. The food looks delicious and the presentation is wonderful. Even a dish as simple and boring as chitranna looks yummy here. I will definitely continue to visit your site for more Kannada food. Keep up the beautiful work.
Preetam: Thank you. Your words are very encouraging :) Thanks again.
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What a beautiful bowl of rice!
my aunt had told me the benefits of this fruit. a neighbour grows this in her garden thankfully. i prepared this.enjoyed with some sandige. One more thing. I adore the fact that you use the traditional utensils for cooking like a metal/iron kadai when everybody is going out for non sticks. keep it up Pratiba.
Sugandi Rao: :) I know. The Iron/Metal Kadais are more inviting though the new non sticks are still lying unused. Somehow I am not a non stick person ;) Happy that you tried this recipe.
Barbara: Thank you!
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nice one dear. i am not surprised at all that you click such good pictures.. uve been a perfection and quality freak :P specially ur perfect circle drawing! ;) props n presentation styles speak a lot themselves… divine.. sendin good wishes to u n ur family da.
Thanks for your appreciation and wishes Ashwini.:)
u made the lime look really very gorgeous.
:)
I love the way you write and photograph your subjects. You have such a beautiful eye. And you capture everything with so much love and enthu. Superb girl. Keep up the good work. Would love to meet you someday. It will fun to talk to a food enthusiast who is so humble and elegant.
Thanks Jeevith. Appreciate your words:)
Thank you Janani. Wish you the same. :)
happy pongal sweetheart
Good one.It is called KANCHI KAI in Malnad area.You have one more equally good that is called Dadli kai.Its’ pickle is also very good and can also be used in Chitranna.These are the traditional uses.Can these be compared with Citrus aurantium which is used for weight reduction and performance booster in US.
Yeah it is called Kanchi Kai. Haven’t heard of Dadli Kai though. Thank you for the info. :)
Have you heard of mekhe Kai pickles ? What is called in English ?
Dk: No I have never heard of it. I’m Sorry.