I made this Coconut and Mustard Rice, called Kayi Sasive Chitranna, for Varalakshmi Vratam this year and we absolutely loved it.
Every year, I make Chintapandu Pulihora | Tamarind Rice for all poojas. This year I decided to make something different just to uplift the mood and so made this Coconut and Mustard Rice and it turned out to be a treat.
Called Kayi Sasive Chitranna in Kannada, this is a traditional dish from Karnataka in which cooked rice is flavoured with a paste of coconut, mustard seeds, and red chillies. This dish is super simple to make, and so can be quickly made as a one-dish meal on busy days. I served it with Kakdi Raita and Papad.
While there is no equivalent of this dish in Andhra Pradesh or Telangana, an apt description would be Ava Pettina Kobbari Annam.
Tip: Use a mix of Bydagi chillies and spicy red chillies (Guntur/Pandi) to make this rice. The Bydagi will give it the colour while the Guntur chillies will give it the spiciness.
How to Make Coconut and Mustard Rice | Ava Pettina Kobbari Annam
- Cooking the Rice
- Wash the rice well under running water till the water runs clear.
- Now add 2 cups of water, 1 tsp oil, and 1/2 tsp salt.
- You can now pressure cook till the rice is cooked or then cook it on open flame.
- Wait till the pressure cooker cools and take the rice out.
- Let the rice cool and then use a fork to separate the grains. You can also spread it out on a plate.
- Making the Coconut Mustard Paste
- Using the chutney grinder attachment, grind the coconut, red chillies, mustard seeds, turmeric, and some salt with a little water to a coarse, thick paste. Do not grind the paste too smooth.Remember not too add too much salt as the rice has some salt in it.
- Using the chutney grinder attachment, grind the coconut, red chillies, mustard seeds, turmeric, and some salt with a little water to a coarse, thick paste. Do not grind the paste too smooth.Remember not too add too much salt as the rice has some salt in it.
- Making the Coconut and Mustard Rice
- In a kadhai, over medium heat, heat the coconut oil.
- Add the udad dal, chana dal, and peanuts, and stir-fry till the dals are light golden brown.
- Now, add mustard seeds and wait till they crackle.
- Next, add the split red chillies and curry leaves, and stir-fry for a few seconds.
- Finally, add the ground coconut paste and stir-fry for a minute. Do not fry for too long or the coconut paste will dry out.
- Turn off the heat.
- Add the rice and mix well.
- If needed, add some salt and mix well.
- Serve Kayi Sasive Chitranna warm with some papad and dahi or raita.
Recipe for Kayi Sasive Chitranna | Coconut and Mustard Rice
Kayi Sasive Chitranna | Coconut and Mustard Rice
Equipment
- Pressure Cooker
- Kadai
Ingredients
- 1 Cup Rice
- 1/2 tsp Oil
- Salt to Taste
- 1/2 Cup Grated Coconut
- 8-10 Red Chillies (See Notes)
- 1 tbsp Mustard Seeds
- 1/2 tsp Turmeric
- 1 tbsp Coconut Oil
- 2-3 tbsp Peanuts
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 1 tsp Mustard Seeds
- 2 Red Chillies
- A Few Curry Leaves
Instructions
- Wash the rice well.
- Add 2 cups water, 1 tsp oil, and 1/2 tsp salt.
- Pressure cook till the rice is cooked.
- Let the cooker cool and take the rice out.
- Let the rice cool and then use a fork to separate grains.
- Grind the coconut, red chillies, mustard seeds, turmeric, and some salt to a coarse, thick paste with a little water.
- In a kadhai, heat the oil.
- Add the udad dal, chana dal, and peanuts.
- Stir-fry till the dals are light golden brown.
- Add mustard seeds and wait till they crackle.
- Add split red chillies and curry leaves, and stir-fry for a few seconds.
- Add the ground coconut paste and stir-fry for a minute.
- Turn off the heat.
- Add the rice and mix well.
- Serve Kayi Sasive Chitranna warm with some papad and dahi or raita.
Hello Aruna: Next to the entry of chilis listed under ingredients, you indicate “See Notes.” Maybe, I have missed it, but where are the notes located on the page? Thanks, Dido.
Yes, indeed, I forgot to add the tip. I updated the recipe now. The tip is to use a mix of Bydagi chillies and spicy red chillies (Guntur/Pandi) to make this rice. The Bydagi will give it the colour while the Guntur chillies will give it the spiciness.
The mustard seeds and chilis sound like a great pairing.
Thank you. It is indeed a great combination.
I always love one dish meal ? The rice looks very tempting. I am not sure about the availability of those two chillies you mentioned. Can you suggest any alternative or can I use a mixture of spicy red chilli powder and kashmiri red chilli powder ?
Hi Jayeeta,
Use any whole red chillies you have and the taste will be good. I mentioned specific chillies because they give colour and heat. Bydagi just gives colour and can be substituted with whole Kashmiri red chillies. Guntur/Pandi with any spicy whole red chillies. Chilli Powder has a different flavour. You can use it but then taste may change a bit.
I also think so…chilli powder will not work perfectly…..ok l will try with the whole chillies I have in my kitchen 🙂
Let me know how it turns out
Sure ?
Green chillies also can be used instead of red chillies. It gives slight different taste and also colour. Even this will be yummy
Hi Rajani,
I will certainly try it with green chillies. Thank you so much for the tip.