Kayi Saasive Chitranna (Nut Mustard Chitranna) Recipe: A South Indian Delight
This traditional South Indian recipe, Kayi Saasive Chitranna (also known as Nut Mustard Chitranna), is a perfect balance of flavors and textures. With its rich coconut paste, spiced tempering, and wholesome rice, it offers a comforting dish that is ideal for a quick and satisfying lunch. The nutty flavor of peanuts and the aromatic mustard seeds, combined with the tangy tamarind and sweet jaggery, make this dish a standout in any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Mustard seeds | 1 teaspoon |
| Dry red chilies | 6 (adjust to your spice preference) |
| Jaggery (powdered) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Tamarind paste (or Gooseberry-sized tamarind) | 2 teaspoons |
| Sunflower oil | 1 tablespoon |
| Mustard seeds (for tempering) | 1/2 teaspoon |
| Black Urad dal (split) | 1/4 teaspoon |
| Chana dal (Bengal Gram Dal) | 1/4 teaspoon |
| Raw peanuts (Moongphali) | Handful |
| Curry leaves | Handful |
| Dry red chilies (broken) | 2 |
| Asafoetida (hing) | 1 pinch |
| Rice | 1 cup |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions
-
Cook the Rice:
Begin by cooking 1 cup of rice in a pressure cooker for 3 whistles. Once cooked, spread the rice on a plate to cool. Make sure the grains remain separate and the rice does not become mushy. -
-
Prepare the Coconut Paste:
In a mixer, combine the fresh grated coconut, mustard seeds, dry red chilies, jaggery, turmeric powder, salt, and tamarind paste. Add a little water and grind everything into a smooth, fine paste. -
Temper the Spices:
In a wok or kadai, heat 1 tablespoon of sunflower oil over medium flame. Once the oil is hot, add 1/2 teaspoon mustard seeds, black urad dal, and chana dal. Let the seeds sizzle and the dals turn golden brown. -
Add Aromatics:
Add the curry leaves, raw peanuts, broken dry red chilies, and a pinch of asafoetida (hing) to the tempering. Cook until the peanuts turn golden brown and the curry leaves release their aroma. -
Combine the Paste:
Add the prepared coconut paste to the tempering. Stir well and cook the paste for about 3 minutes. The paste should thicken slightly and release its fragrance. -
Store the Paste (Optional):
If you have leftover paste, store it in an airtight container and refrigerate. This paste can be used as a chutney for dosa or idli and can be kept for up to a week. -
Mix the Rice and Paste:
Now, add the desired amount of the prepared coconut paste to the cooled rice. Mix thoroughly, ensuring the paste evenly coats the rice. -
Serve:
Serve the Kayi Saasive Chitranna with a side of Tomato Onion Cucumber Raita and Keerai Vadai for a wholesome, flavorful South Indian meal. Enjoy it as a hearty lunch or a festive treat!
Tips for the Perfect Kayi Saasive Chitranna
- Adjust the Spice Level: The number of dry red chilies can be adjusted to suit your preference for spiciness. You can also use milder chilies for a more subdued heat.
- Rice Texture: Ensure that the rice is perfectly cooked and cooled to avoid clumping when mixed with the paste. The rice should be fluffy, not mushy.
- Make Ahead: The coconut paste can be prepared in advance and refrigerated for convenience, making it an ideal dish for meal prepping.
- Serve with Sides: Pair the dish with any South Indian favorites like Raita, Keerai Vadai, or even papadums to enhance the meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 400 mg |
Kayi Saasive Chitranna is a wonderful dish that combines the earthy flavors of coconut with the richness of peanuts and the tanginess of tamarind, bringing a unique South Indian taste to your dining table. Whether you’re serving it for lunch, a festive meal, or even as a snack, this dish will surely be a crowd-pleaser. Enjoy!
