Sunday, March 13, 2016

KAYI SASIVE CHITRANNA


KAYI SASIVE CHITRANNA

In our State of Karnataka, Chitranna is a popular dish generally made of cooked rice. Of course, you can use freshly made rice too but you would have to cool it adequately. I prefer to use cooked rice which is often available at home as this saves time and puts the extra rice to profitable use.

Elsewhere in this blog, you will find recipes for Nellikayi Chitranna, (Gooseberry Rice), Nimbehannu Chitranna, (Lime Rice) and Maavinkayi Chitranna, (Raw Mango Rice).

Today's recipe was pointed out to me by my friend, Shamala Bhat. I have adapted this from
Kayi Sasive Anna from Mysoorean blog. Now, Kayi means coconut, and Sasive means mustard in Kannada. Hence this dish derives its name from the two main ingredients that are ground together to make it.




Ingredients:
  • Cooked Rice, 3 to 3 and 1/2 cups 
  • Salt, to taste
To Be Ground To A Paste:
  • Coconut Gratings, 1/2 cup
  • Roasted Red Byadgi Chillies, 3
  • Tamarind, small gooseberry-sized 
  • Green Chillies, 2
  • Mustard Seeds, 1 heaped tsp
  • Cumin Seeds, 1/4 tsp
  • Turmeric Powder, 1/4 tsp
  • Asafoetida, a generous pinch
For Seasoning
  • Mustard seeds, 1/2 tsp
  • Groundnuts,1 tbsp
  • Black Gram  (Urad Dal), 1/2 tsp
  • Bengal Gram (Chana Dal), 1/2 tsp 
  • Dried Red Chillies, broken, 1-2
  • Curry Leaves, a sprig
  • Oil, 2 tbsp

Method:

In a mixer, grind together the coconut gratings, roasted red chillies, tamarind, and green chillies along with mustard seeds, cumin seeds, turmeric powder and asafoetida to a smooth paste using very little water. Keep aside.
Heat oil in a thick-bottomed kadhai and when it gets hot, add mustard seeds and when they splutter add the groundnuts and fry for a while
Add the Urad Dal and Chana Dal and fry till the dals change colour and become golden
Next add the broken dried red chillies and curry leaves and fry till they become crisp
Now add the ground paste that you have prepared and fry for 1-2 minutes
Lastly, add the cooked rice and salt and mix thoroughly so that the rice grains are evenly coated with the ground paste