4-6nosDried Red Chilli, ( Guntur / byadgi / mixed -- spicy + color giving )
amla / goosberry sizeTamarind
amla / goosberry sizeJaggery, can add as per requirement
Salt to taste
2tbspOil / coconut oil, coconut oil preferred
1tspBlack Gram /Urad Dal
3/4tsp Bengal Gram /channa dal
1/4tsp Turmeric /Haldi
apinchAsafotida or hing
handful Groundnuts / cashews / both
few Curry Leaves
1red chilli broken
Wash rice and cook it in the proportion 1 : 2.5 ie 1 glass rice 2.5 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.Allow the rice to cool completely.
In a mixer take mustard , red chilli and salt . Dry grind till its powdered
Add coconut , tamarind and jaggery to the mustard chilli powder . Add little water and make a semi smooth paste . Make sure not to grind it smooth
Heat oil in a thick bottom pan / kadai. When oil is hot, add mustard seeds,urad dal, channa dal and ground nuts. When mustard seeds splutter nicely, add hing, red chilly and curry leaves. Saute.Add turmeric
Add the ground paste to it . Saute for 4-5 mins till raw smell goes and the masala starts leavinig the pan
Our masala for making kayi sasive chitranna is ready . You can store in fridge in an air tight container for few weeks and use and when required
Add cooked cooled rice to the pan.Add little quantity of prepared masala initially.Mix them thoroughly & gently. Ensure no rice lumps are formed.Taste test. If you feel its little bland add the remaining masala and mix .
Spicy little sweetish Kaayi sasive chitranna is ready to serve. Serve at room temperature as such or with papad / raitha.