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kempu chitranna

Kempu Chitranna

A flavourful food which can be prepared during festivities and celebrations.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 200 kcal
Author Jayashree


  • 1 cup rice
  • 1/2 fresh coconut
  • 2 teaspoon mustard
  • 6-8 dry red chilly
  • 3 tablespoon oil
  • 1/2 teaspoon mustard
  • 1 teaspoon bengal gram
  • 1 teaspoon urad dal
  • 6-8 cashew broken into pieces
  • a few curry leaves
  • 1 tablespoon groundnuts
  • salt to taste
  • 2 tablespoon groundnuts


  1. Cook the rice in a pressure cooker and keep it to cool. The grains should be seperate.

    cooked rice
  2. Grind mustard seeds, red chilly and coconut to a paste.

    ground paste
  3. Take a pan and oil to it. Add mustard seeds. Let it splutter.

    mustard seeds to it
  4.  Then, put bengal gram, urad dal, asafoetida and turmeric powder to it.

  5. Once it turns golden, add groundnut to it. Allow it to cook for a minute. The rawness of the nuts should not be there.Then add cashew pieces and curry leaves.

    ground nuts, cashew pieces and curry leaves
  6. Now, add the paste to it

    paste goes into it
  7. Saute the paste for five minutes. You get a good aroma when it is done. Switch off the stove.

    saute the paste
  8. Put rice and thoroughly mix it. Kempu Chitranna or red rice is ready to serve.

    Kempu chitranna

Recipe Notes

  • Add little water while making the paste.
  • You can see coconut pieces in the picture, the copra came out of the shell and thus I cut and used it.
  • The water used in cooking the rice differs from each kind of raw rice used. Thus, I do not mention it.
  • 1 cup =250 ml is the measurement cup used