HomeBEGINNERS/LEARNER'S/RECIPES KAYI-SASIVE CHITRANNA/COCONUT-MUSTARD SEEDS RICE – TYPE 1/ಕಾಯಿ ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ
25 February, 2020

KAYI-SASIVE CHITRANNA/COCONUT-MUSTARD SEEDS RICE – TYPE 1/ಕಾಯಿ ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ

Posted in : BEGINNERS/LEARNER'S/RECIPES, Rice dishes| Pulao| Masala bath| Bisibelebath| Chitranna| on by : Divya Suresh

Chitranna is almost everyone’s favorite in Karnataka. We can never have enough of it. Be it any kind of chitranna like eerulli(onion) chitranna, lemon chitranna, mango chitranna, gojjina chitranna, chitranna made using chitrannada pudi, capsicum chitranna, kayi sasive chitranna and Indian gooseberry/bettada nellikayi chitranna – we like to relish this rice dish any day, any time !

Today I’m going to share the recipe of one such rice preparation ie… Kayi sasive chitranna which translates to coconut-mustard seeds paste rice. To get the sourness we can add tamarind or lemon juice or raw mango or amla , but traditionally tamarind is used. Below is the step wise procedure pics of this dish in an authentic way.

Anyhow I’m also planning to make the kayi sasive chitranna using soaked & ground whole red chilies (byadigi). Shall share the recipe with you all once I try making it

Ingredients : measuring cup used – 250 ml

For grinding :

  • Grated fresh coconut – 1/2 cup (normally packed)
  • Green chili – 2
  • Whole red chili, mildly hot (byadigi) – 6
  • Mustard seeds – 1/2 tbsp
  • Hing – 1/8 tsp
  • Tamarind – an inch piece
  • Rock salt – 1/2 tbsp
  • Water – 1/3 cup (for grinding)

For tempering :

  • Oil – 3 tbsp
  • Mustard seeds – 3/4 tsp
  • Split bengal gram – 2 tbsp
  • Split black gram – 1 tbsp
  • Peanuts – 1/4 cup
  • Curry leaves – 2 strings
  • Turmeric powder – 1/2 tsp
  • Jaggery – 1/2 tbsp

PROCEDURE :

  • Gather and grind together (raw) everything coarsely using 1/4 to 13 cup of water
  • Heat oil in a pan/kadai, put mustard seeds, split bengal gram, split black gram, peanuts, curry leaves, turmeric powder saute until they splutter
  • Now put the ground paste and jaggery, stir while combining everything well until all the water evaporates and the mixture leaves the edges the pan/kadai
  • Now Put 2 cups of rice and salt required for the rice, mix everything well and serve.
  • OR
  • You can store (refrigerate) the prepared mixture for up to 4 to 5 days under normal weather conditions and use as you need
In case if you are searching for some more types of rice dishes, below you can click on the name of the dish and check the recipes
Also you could check these recipes as well