Doddapatre Soppina Chitranna which refers to the Indian Thyme Rice is a healthy rice dish made with Thyme leaves or Ajwain and spice paste.
Thyme leaves are called as Doddapatre Soppu in Kannada. This herb has medicinal properties well known for curing skin allergies, rashes and helpful in fighting a dry cough. And it is also easy to cook and include in our meals.
The leaves are sauteed and ground as a paste with spices. This makes it easy to prepare a Chitrannam and it surely makes a wonderful lunch box dish. I adapted this recipe from here. This dish is surely a wonderful one to have on your menu.
We used to have this Karpooravalli or Omavalli or Vamu plant many years ago, and we have been trying to grow it back. However, it dries up each time. So when I had to make this, I requested my colleague to get me some. Even then I stored it in the fridge, the leaves had frostbite. I still went ahead and made with the leaves. The spice paste turned out so good!
I took it for my lunch and all my colleagues enjoyed it as well. Some of them didn’t know about this way of preparation, even though they have the plant. So they will be making it soon.
Doddapatre Soppina Chitranna is my choice for D in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for D in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
PIN This for Later!
Step By Step Pictures for making Doddapatre Soppina Chitranna
Doddapatre Soppina Chitranna | How to make Spiced Indian Thyme Rice
For the ground paste:
10 to 12 Indian Thyme Leaves / Doddapatre
3/4 tsp Cumin Seeds / Jeera
1 tsp Chana Dal
1 tsp Urad Dal
1/2 cup Copra / Dry Coconut, grated
5 to 6 Dry Red Chillies
For the Rice Tempering
1.5 cups Rice
2 tsp Cooking oil
1 tsp Mustard seeds
1/2 tsp Chana Dal
1/2 tsp Urad Dal
A Pinch Asafoetida /Hing
1 tbsp Peanuts roasted
6 to 7 Cashew Nuts
1 sprig Curry leaves
Salt to taste
How to make the Chitrannam:
For the Rice
Wash and soak the rice for 20 mins. Cook the rice in your regular method.
Spread and dry the cooked rice before mixing with the herb paste.
For the paste:
Heat oil in a kadai and add urad dal, chana dal, cumin, red chilies, thyme leaves. Roast all on a slow flame, then add the copra and mix well. Transfer to a plate and let it cool down.
Next grind to a smooth paste with water. Keep it aside.
For making the Chitrannam:
Heat oil in a nonstick pan, add mustard, once it starts spluttering add the chana, urad dal, groundnuts, cashew nuts, curry leaves, and hing. Fry for a few minutes.
Now add the ground paste and fry for a minute. Let the mix get well cooked.
Mix in the cooked rice, sprinkle some salt and mix until everything is well incorporated.
Serve with papad