Naranga Choru Recipe

Name: Koinonia South Indian Restaurants Naranga Choru Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups long-grain white rice (cooked and cooled); 3 tbs fresh lemon juice (about 2 lemons); 1 tsp lemon zest; 2 pcs green chilies, finely sliced; 1 cups fresh cilantro (coriander), chopped; 8 pcs fresh curry leaves, thinly sliced; 1 pcs shallot or small red onion, finely chopped; 1 tsp fresh grated ginger; 1 cups green peas (optional, thawed if frozen); 2 tbs vegetable oil or light olive oil; 1 tsp mustard seeds; 1 tsp urad dal (split black gram) or split yellow moong dal; 1 pcs dry red chili, broken (optional); 1 pinch asafoetida (hing); 1 tsp salt; 1 tsp black pepper, freshly ground

Inspired by Koinonia South Indian Restaurant

Time25m

Serves3

Tangy, fresh tasting rice tossed with lemon juice, chillies.

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Ingredients

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Main

2 cups long-grain white rice (cooked and cooled)

3 tbs fresh lemon juice (about 2 lemons)

1 tsp Lemon zest

2 pcs green chilies, finely sliced

1 cups fresh cilantro (coriander), chopped

8 pcs fresh curry leaves, thinly sliced

1 pcs shallot or small red onion, finely chopped

1 tsp fresh grated ginger

1 cups green peas (optional, thawed if frozen)

Tempering (Tadka)

2 tbs vegetable oil or light olive oil

1 tsp mustard seeds

1 tsp urad dal (split black gram) or split yellow moong dal

1 pcs dry red chili, broken (optional)

1 pinch asafoetida (hing)

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Method

Main

Prepare rice

If you don't already have cooked rice, rinse 1 cup uncooked long-grain rice until water runs clear, then cook with 1.5 cups water (absorption method) or per your rice cooker instructions. Spread cooked rice on a tray to cool and dry slightly so grains are separate. You need about 2 cups cooked rice.

Mix fresh aromatics

In a large mixing bowl combine the cooled rice, finely chopped shallot, grated ginger, sliced green chilies, lemon zest, chopped curry leaves, chopped cilantro, and green peas (if using). Toss gently to distribute evenly without breaking the grains.

Add lemon and seasoning

Pour 3 tablespoons fresh lemon juice over the rice mixture, add salt (see tempering note below if adjusting), and freshly ground black pepper. Gently fold the rice so the lemon coats the grains and the aromatics are evenly mixed. Taste and adjust lemon or salt as needed.

Tempering (Tadka)

Heat oil

In a small skillet or tadka pan, heat 2 tablespoons oil over medium heat until shimmering but not smoking.

Add whole spices

Add 1 teaspoon mustard seeds. Once they begin to pop, add 1 teaspoon urad dal and the broken dry red chili (if using). Fry for about 30–45 seconds until the dal turns light golden and releases a nutty aroma. Be careful not to burn.

Finish tempering

Remove the pan from heat and immediately stir in a pinch of asafoetida. Pour the hot tempered oil and spices evenly over the lemon-rice mixture. The sizzle will bloom the flavors. Toss gently to combine so the tempered spices distribute throughout.

Final

Allow the Naranga Choru to sit for 5 minutes so flavors meld. Give a final gentle toss, check seasoning, and adjust lemon, salt, or chilies to taste. Serve warm or at room temperature as a light meal or side dish.