Kayi Saasive Chitranna (Coconut Mustard Rice) Recipe
Description:
Kayi Saasive Chitranna is a delightful South Indian rice dish that originates from the rich culinary heritage of Karnataka. This aromatic and flavorful rice is a comforting meal, commonly enjoyed as a lunch option. It is prepared by mixing plain white rice with a savory paste made from fresh coconut and mustard seeds, infused with spices like red chilies, tamarind, and jaggery. The dish is enhanced further with a tempering of mustard seeds, curry leaves, peanuts, and dried red chilies, giving it a crunchy texture and a burst of flavor.
This traditional recipe is often served as prasadam (offering) in temples and is an essential part of royal feasts during Shivalli Madhwa weddings and festivals. Kayi Saasive Chitranna pairs wonderfully with crispy fritters like ambode (spicy gram flour fritters) or any kind of South Indian snacks. For an added twist, the paste can also double as a chutney for dosa or idli.
Whether enjoyed as part of a festive meal or as a simple weekday lunch, this dish is sure to bring the delightful taste of Karnataka to your kitchen.
Cuisine:
South Indian Recipes
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| For the Paste | |
| Fresh Coconut (grated) | 1 cup |
| Mustard Seeds (Rai / Kadugu) | 1 tsp |
| Dry Red Chilies | 6, adjust according to spice preference |
| Jaggery (powdered) | 1 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Salt | 1/2 tsp |
| Tamarind Paste | 2 tsp |
| For Tempering | |
| Oil | 1 tbsp |
| Mustard Seeds (Rai / Kadugu) | 1/2 tsp |
| Black Urad Dal (Split) | 1/4 tsp |
| Chana Dal (Bengal Gram Dal) | 1/4 tsp |
| Raw Peanuts (Moongphali) | A handful |
| Curry Leaves | A handful |
| Dry Red Chilies (broken) | 2 |
| Asafoetida (Hing) | A pinch |
| For Rice | |
| Rice | 1 cup |
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Instructions:
-
Cook the Rice:
Start by cooking the rice in a pressure cooker. Add 1 cup of rice and water, and cook for 3 whistles. Once done, spread the rice on a plate and let it cool. Make sure the rice grains are separate and not mushy, ensuring a perfect texture for the chitranna. -
Prepare the Paste:
In a mixer grinder, add the fresh coconut, mustard seeds, red chilies, jaggery, turmeric powder, salt, and tamarind paste. Grind these ingredients into a smooth paste, adding a little water as needed to help blend the ingredients into a thick yet smooth consistency. -
Tempering:
Heat a wok (or kadai) over medium flame and add 1 tbsp of oil. Once the oil is hot, add mustard seeds. Let them splutter before adding the split black urad dal and chana dal. Sauté these for a minute until the dals turn golden brown. -
Add Aromatics:
Next, add the curry leaves, raw peanuts, broken dry red chilies, and a pinch of asafoetida (hing). Sauté the ingredients until the peanuts are roasted and the curry leaves become aromatic. This will take around 2-3 minutes. -
Combine Paste and Tempering:
Add the prepared coconut-mustard paste to the tempering mixture. Stir well and let it cook for 3-4 minutes on medium heat, allowing the flavors to meld together. You can store any leftover paste in an airtight container and refrigerate it for up to a week. This paste also makes a delicious chutney for dosa or idli! -
Mix the Rice and Paste:
Once the paste is cooked and aromatic, add it to the cooled rice. Gently mix the rice with the paste, ensuring that the rice is well coated with the flavorful coconut-mustard mixture. Taste the rice and adjust seasoning if needed by adding more salt or tamarind paste. -
Serve:
Serve Kayi Saasive Chitranna hot or at room temperature, along with a side of Tomato Onion Cucumber Raita and Keerai Vadai (a crispy spinach fritter) for a satisfying and wholesome lunch.
Tips:
- Adjust Spice Level: You can adjust the number of dry red chilies based on how spicy you prefer the dish. For a milder flavor, reduce the number of chilies used in the paste.
- Use Fresh Coconut: Freshly grated coconut adds a rich flavor to the paste. However, if fresh coconut is not available, you can use desiccated coconut, though the texture and taste may vary slightly.
- Rice Variants: While plain white rice is typically used, you can experiment with different varieties of rice like basmati or brown rice for a unique twist on this dish.
- Make Ahead: The coconut-mustard paste can be made ahead of time and stored in the refrigerator, making it an excellent option for meal prepping.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 7g |
| Saturated Fat | 2g |
| Fiber | 4g |
| Sugars | 4g |
| Sodium | 200mg |
| Cholesterol | 0mg |
Enjoy the flavors of Karnataka with this delicious Kayi Saasive Chitranna, a perfect blend of spices and textures that is sure to impress at your next meal!
