Kayi Saasive Chitranna – A delicious concoction of coconut and mustard seeds, mixed with fine grains of rice!
Hey, guys, it’s been a week since I met you all my wonderful readers. Though I have been cooking a variety of dishes, I hardly find the light to shoot them. The days are shorter and it gets darkened very earlier. By the time, I reach home from the office, it is pitch dark and I am not a great expert in shooting using artificial lights. I get only weekends to click and I am making the most use of it.
Have you ever wondered as for how small things/act gives profound happiness? In fact, life is about those little pleasures. Similarly, a simple dish would taste heavenly! Chitranna is one such uncomplicated dish! Chitranna is rice-based dish popular in the regions of Karnataka which is prepared by mixing plain white rice with different varieties of grounded paste called as oggarane or gojju and later seasoned with mustard seeds, curry leaves, peanuts and red chilies. Kayi Saasive Chitranna is prepared by mixing plain white rice with grounded coconut and mustard paste.It is a flavorful recipe and serves as a great option for lunch. This chitranna is also served as Prasadham in few temples and is a must in the royal food served during Shivalli Madhwa Wedding/festivals. It tastes awesome with ambode or with any kind of fritters. The paste can be served as a chutney for dosa or idli. Prepare this Kayi Saasive Chitranna with ambode and enjoy lunch.
Ingredients:
For Paste:
- 1 Cup Grated Coconut
- 1 teaspoon Mustard Seeds
- 6-7 Dry Red Chilies (adjust according to your spiciness)
- 1 teaspoon Powdered Jaggery
- ½ teaspoon Turmeric Powder
- ½ teaspoon Salt
- Gooseberry sized Tamarind
For Tempering:
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Urad Dal
- ¼ teaspoon Chana Dal
- Handful of Peanuts
- Handful of Curry Leaves
- 2 Broken Chilies
- A pinch of Hing
For Rice:
- 1 Cup Rice
Method:
- Cook rice for 3 whistles and spread rice on a plate. Let it cool. The grains should be separate and rice should not be mushy.
- In a mixer, add the ingredients mentioned under “For Paste” and ground them into a fine paste with a little amount of water.
- In a Kadai, add oil and heat it over the medium flame.
- Once the oil is hot, add mustard seeds, dal and cook until the seeds sizzle.
- Add curry leaves, peanuts, broken chilies, and hing. Cook until the dals are golden brown.
- Now, add the grounded paste to the pan and cook for about 3 minutes.
- The paste can be stored in airtight container and refrigerated for a week. The paste can be served as a chutney for dosa or idli.
- Now, add the required amount of grounded paste to the rice and combine them properly
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Serve Kayi Saasive Chitranna with ambode for a delicious lunch
