Sasve Kai Chitranna (Mustard & Coconut Mixed rice)

Being a foodie, i love to learn and make different preperations made across the country. This particular mixed rice is “Sasve Kai Chitranna” and is a coconut rice variety made in Karnataka… Here ‘Sasve’ means ‘mustard seeds/kadugu’, ‘Kai’ means ‘coconut’ and ‘Chitranna means ‘mixed rice’. So this is a recipe with coconut and mustard seeds as the main ingredients and since it is a chitranna, the time involved in making this is less than 15 minutes…

My entry for Sunita’s Think Spice…Think (Mustard) and RCI-Karnataka

thinkmustardseeds.jpg rci-karnataka-logo.jpg




cocunutrice.jpg

Ingredients:

Rice: Cooked rice: upto 2-3 cups.
Grated coconut: 1.5 cups
Kadugu/Mustard seeds: 2 tsp
Red chilli: 3-4 (according to taste)
peanuts: 15-20 numbers
hing/ asafoetida: 4-5 pinches
Salt: according to taste
Refined oil for frying: 3-4 tsp

Method:

1. Cook rice in such a way that the grains are seperats and keep aside.
2. In a food processor mix coconut, hing, mustard and red chillies and grind till a paste is formed. (If required, add a little water while grinding)
3. Take a kadai, heat oil and add peanuts and fry them till they are light brown in colour or till they loose their raw taste.
4. Add the coconut paste mixture and fry thim till the paste is cooked and becomes light brown in colour.
5. Add the rice, salt and mix well and serve hot…

The coconut paste mixture can be also served with dosai or idli. The mustard in the mixture gives it a really good flavour…

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~ by priyaskitchen on September 7, 2007.

13 Responses to “Sasve Kai Chitranna (Mustard & Coconut Mixed rice)”

  1. Priya, so glad to see another Kannadiga girl blogging. I like Sasive anna too ,infact made one for an event! Looks delicious.
    You could send this to me for RCI Karnataka event. Check my side bar for info.Check this blog too.

    http://foodieshope.blogspot.com/

  2. Hi Asha, thanks for visiting my blog…well though i am not a kannadiga by birth, and since i am a self proclaimed foodie đŸ™‚ i njoy the varieties available in Kannadiga cooking… will send in my recipes soon for RCI…

  3. Hi Priya, the rice looks really lovely. Thanks for sending it over.

  4. Hi Sunita…thanks for vsisting my blog…

  5. Very nice this blog =)

  6. Very nice this blog =)

  7. Nice blog, thanks for the recipes!

    I’d like to add an alteration to this recipe….this is the way my mum makes it.

    The paste is made out of fresh coconut, a little tamarind paste, some salt, red chillies, crushed mustard and hing.

    This is then fried in a little ground-nut oil with turmeric and hing and kept aside.

    To the main vaggarne (seasoning), we add kadlebele-uddinbele mixture, karibevu, saasive, arshna, ingu, and brown channa dal! To this the paste is added, mixed and the rice is finally added, with salt to taste and topped with ghee.

  8. i have a little variation,I add turmeric and little fried sesme seeds (ellu)while grinding the paste and while garnishing i add finely chopped coriander leaves.

  9. The same chitranna can be made using green chillies and more coriender leaves instead of red chillies

  10. how about a teaspoon of fenugreec -venthyam-fryd and powdered added to the paste -the aroma s devastatng

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