### TranslatedIngredients: 1 cup Fresh coconut - grated,1 teaspoon Mustard seeds,6 Dry Red Chilli - adjust according to your spiciness,1 teaspoon Jaggery - powdered,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Salt,2 teaspoon Tamarind Paste - or Gooseberry sized tamarind,1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/4 teaspoon Black Urad Dal (Split),1/4 teaspoon Chana dal (Bengal Gram Dal),Raw Peanuts (Moongphali) - Handful,Curry leaves - Handful,2 Dry Red Chilli - broken,1 pinch Asafoetida (hing),1 cup Rice ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 6 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kayi Saasive Chitranna recipe, cook rice for 3 whistles in a pressure cooker and spread rice on a plate. Let it cool. The grains should be separate and rice should not be mushy.In a mixer, add the ingredients mentioned under ‘For Paste’ and ground them into a fine paste with a little amount of water.In a wok/kadai, add oil and heat it over the medium flame.Once the oil is hot, add mustard seeds, dal and cook until the seeds sizzle.Add curry leaves, peanuts, broken chilies and hing. Cook until the dals are golden brown.Now, add the grounded paste to the pan and cook for about 3 minutes.The paste can be stored in airtight container and refrigerated for a week. The paste can be served as a chutney for dosa or idli.Now, add the required amount of grounded paste to the rice and combine them properly.Serve Kayi Saasive Chitranna along with Tomato Onion Cucumber Raita and Keerai Vadai on the side for a delicious weekday lunch.
