Mixed Vegetable Sambar - Typical south indian style

 

Traditional Mysore Style Chitranna Powder (Puliyogare / Lemon Rice Mix Base)

There’s something incredibly comforting about opening an old steel dabba in a South Indian kitchen and finding a homemade rice mix powder — the kind that instantly transforms plain rice into something festive.

This traditional Mysore-style spice mix,  is the kind of recipe that’s been passed down through generations in our family. It’s simple, aromatic, and incredibly versatile — perfect for lemon rice, tamarind rice, or even as a side sprinkle for idlis and dosas.

🛒 Ingredients:

• Coriander Seeds

• Dry Red Chillies

• Chana Dal (Bengal Gram Dal)

• Urad Dal

• Fenugreek Seeds

• Mustard Seeds

• Curry Leaves

• Asafoetida (Hing)

• Oil

• Salt (as required)

 Method:

1. Heat a heavy-bottomed pan and dry roast the coriander seeds until aromatic. Remove and keep aside.

2. In the same pan, lightly roast:

   • Chana dal

   • Urad dal

   • Fenugreek seeds

   • Mustard seeds

   Roast each ingredient separately to ensure they cook evenly and do not burn.

3. Add a teaspoon of oil and fry the dry red chillies until crisp.

4. Toss in fresh curry leaves and sauté until they turn brittle and fragrant.

5. Allow all the roasted ingredients to cool completely.

6. Add a small pinch of Asafoetida and grind everything into a slightly coarse powder.

7. Store in an airtight container and use whenever needed to instantly flavour rice dishes.

 How to Use:

Mix 1–2 teaspoons of this powder into:

• Lemon rice

• Tamarind rice

• Coconut rice

• Or even warm ghee rice

…and you’ve got a meal that tastes like it came straight out of your grandmother’s kitchen.

 A Note from Tradition:

Homemade spice powders like this were once a staple in Mysore households — often prepared in bulk before festivals or travel. They ensured that even the simplest meal carried warmth, nutrition and unmistakable homemade flavour.