Kayi Saasive Chitranna Recipe
Flavourful coconut and mustard chitranna-tempered South Indian rice recipe
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 Sasive Chitranna is prepared by mixing plain white rice with grounded coconut and mustard paste.It is a flavourful recipe and serves as a great option for lunch. This chitranna is also served as Prasadam 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.
If you like this recipe, you can also try other Rice recipes such as
- 1 cup Fresh coconut , grated
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 6 Dry Red Chilli , adjust according to your spiciness
- 1 teaspoon Jaggery , powdered
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Salt
- 2 teaspoon Tamarind Paste , or Gooseberry sized tamarind For tempering
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Black Urad Dal (Split)
- 1/4 teaspoon Chana dal (Bengal Gram Dal)
- Raw Peanuts (Moongphali) , Handful
- Curry leaves , Handful
- 2 Dry Red Chilli , broken
- 1 pinch Asafoetida (hing) For Rice
- 1 cup Rice
How to make Kayi Saasive Chitranna Recipe
To begin making the Kayi Saasive Chitranna recipe, cook rice for 3 whistles in a pressure cooker 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 wok/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.