Kayi Sasive Anna means coconut mustard rice in Kannada. This is the traditional recipe of Karnataka. It is simple, flavorful rice dish which requires only few ingredients which are easily available in our kitchen. Also this recipe does not use onion and garlic.
Spices are dry roasted and ground to coarse paste adding tamarind juice. Cooked rice is mixed in the ground masala and seasoned to get this delicious and quick Kayi Sasive Anna. The ground masala powder can be refrigerated and used later.
Mustards are grown in Himalayan regions. Black, white and yellow mustards are available. Black Mustards that we use have high pungent than other two and hence they are used in cooking. They are rich in Potassium, manganese, zinc and other minerals. Anti-oxidants are also present. Mustard leaves also used for cooking and they are too rich in fiber and anti-oxidants.
2 cups of Cooked Rice
For dry roast & grinding
½ tsp of Methi seeds
1 tsp Jeera/Cumin seeds
1 tsp Mustard seeds
5-6 Red chillies
Grated coconut – 1 cup
Small lemon sized tamarind (soaked in hot water for 10-15min)
Asafoetida – pinch
2-3 tsp Coconut Oil
½ tsp Mustard seeds
½ tsp urad dal
¼ tsp channa dal
2 tbsp ground nuts
1 broken red chilly
3-4 cashew nuts (opt)
¼ tsp Turmeric
Few Curry leaves
- Cook rice. Spread the cooked rice on a plate to cool.
- Heat a pan and dry roast, methi seeds, jeera, mustard seeds, red chillies and grated coconut. Allow it to cool and then grind them coarsely along with soaked tamarind and hing/asafetida. Add water only if needed. Do not add more. We do not want a fine paste.
- Heat 2-3 tbsp of coconut oil in a pan. Add mustard seeds and when it splutters, add urad dal, channa dal, ground nuts, cashew nuts (opt) and broken red chili and curry leaves. Fry on a low-medium flame for 2-3 minutes till dals turn light in color.
- Now add grinded masala and stir for few minutes till the oil separate. Add salt as per taste. Add cooked rice and mix gently.
- Serve hot with raita/pappad/coconut chutney or pickle.
- The ground masala can be stored in an airtight container and kept in refrigerator. Use when required.
- You can use any cooking oil, but coconut oil gives a nice flavor to the rice.
- Cooked rice should be cooled completely before mixing it with the masala and seasoning. Left over rice is best to make the recipe.
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