5 March, 2020
KAYI SASIVE CHITRANNA/COCONUT MUSTARD SEEDS RICE – TYPE 2
Recently I had shared the recipe of/how to make kayi sasive chitranna/coconut mustard seeds rice in an authentic way, ie… using tamarind to get the sourness. Today I’m here to show one more method ie… using lemon juice to get the sourness. In type 1, I have put different kind of whole red chilies and in this type I have used different kind of whole red chilies and this also makes difference in taste, appearance and aroma to certain extent.
Ingredients : measuring cup used – 250 ml
For grinding :
- Grated fresh coconut – 1/2 cup
- Whole red chilies (gunturu/hot) – 3
- Green chilies – 2
- Mustard seeds – 1/2 tbsp
- Turmeric powder – 1/2 tsp (grated raw turmeric can also be used)
- Salt – 1/2 tbsp (I have put rock salt)
- Water – 1/4 to 1/2 cup (I have put 1/3 cup)
PROCEDURE :
Gather everything listed above except lemon (juice) in a mixie jar, grind into a semi coarse paste using water as needed ie…1/4 to 1/2 cup
For making rice mix/chitranna :
- Cooked rice – 2 cups
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Split bengal gram – 2 tbsp
- Split black gram – 1 tbsp
- Groundnuts – 1/4 cup
- Curry leaves – 1 or 2 strings
- Red chili powder (for color/less hot/byadigi/kashmiri) -1 tsp
- Jaggery – 1/2 tbsp
- Lemon juice – 1&1/2 to 2 tbsp
PROCEDURE :
- Heat oil in a pan/kadai, put mustard seeds, bengal gram, black gram, groundnuts, stir until they crackle
- Now put curry leaves and half portion of the ground paste, saute everything well until almost dry, then put red chili powder and jaggery, combine everything well on medium heat and turn off the heat
- Now put lemon juice, combine once, then add in cooked rice and mix really well
- Lemon flavored kayi sasive chitranna is ready to be served
