Let the rice cool and then use a fork to separate grains.
Making the Paste
Grind the coconut, red chillies, mustard seeds, turmeric, and some salt to a coarse, thick paste with a little water.
Making Coconut and Mustard Rice
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.
Notes
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.