What is Udupi Kayi Sasive Chitranna ?
Traditional Udupi Cuisine was set up formally a few centuries ago by the pontiffs like Madhwacharya etc who set some basic rules about cooking. It is said that Udupi Cuisine is a Temple Food Cuisine, which means that onions, garlic, Aubergines (and a few other vegetables including Tomato ) were abhorred in the cuisine. Coconut is used predominantly as its abundantly available owing to its proximity to the Western Coastline of India.
The Temple town of Udupi is famous for the Krishna Temple where devotes partake of a simple but ultra delicious lunch served as Prashad (or offering to the Lord).
Served on Banana leaves, this is a lunch that devotees don’t miss out while visiting the temple. It is often believed that as the food is made for the LORD, even simple dishes like Rasam, Tambli or Pineapple Gojju etc taste ultra delicious.
Think Udupi Cuisine, Think Masala Dosa, Urad Dal Vada(a.k.a Uddina Vade in local parlance ) or the humble Idli. It is said that the several Udupi eateries around the country took influence from the teachings of the saints, and till recently, followed them in their restaurant menus.
What is this Udupi Kayi Sasive Chitranna all about?
Today’s dish is Kayi Sasive Chitranna – a delicious No Onion, No garlic dish that’s prepared mostly on festivals and social occasions and is considered a delicacy in Karnataka Cuisine. Kayi – means coconut and Sasive means Mustard. If you like spiced rice, why dont you also check out this Summer Special Karivepaaku Mamidikaya Chitrannam (Raw mango + curry leaves spiced rice) Or even the easy One Pot meal Avalakki Bisibele bhath (flattened rice bisibele bhath)
Both Red and green chillies are accepted as part of the spice paste. but I used Red Chillies (incl the Kashmiri variety for that bright colour) as that’s the way I remember having eaten (nay, wolfed) this growing up in Bangalore.
This keeps upto 3 days under refrigeration. Let’s get to the recipe now. The method is shown in the YOUTUBE Video embedded herewith.I do hope you would leave your comments on the blog link here as well as the youtube channel.
Prep time – 20 mins | Cook time – 20 mins | Serves – 4
Ingredients to make Kayi Sasive Chitranna:
- Raw rice (Sona masoori / any short grained rice – Basmati may not work here) – 200 ml
- Oil – 3 TBSP (split use)
- Salt – to taste
- Turmeric – 1/2 tsp
- Asafoetida / hing – 1/4 tsp (skip for GF)
Masala paste:
- Mustard seeds – 2 tsp
- Tamarind – one medium lemon sized
- Red chillies -4
- Fresh / frozen coconut – 1/2 cup
- Byadgi OR kashmiri chillies – 5 nos.
- Cumin seeds / jeera – 1/2 tsp
- Jaggery – 1 tsp
Tempering:
- Mustard seeds – 1 tsp
- Peanuts – 2 TBSP
- Curry leaves – 2 sprigs
Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don’t forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ????????
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How to make Udupi Kayi Sasive Chitranna
- Wash and cook the rice till fluffy.
- Once done, spread it in a large, flat plate and fluff it up.
- Add 1-2 tsp of oil and keep aside
- Proceed to the next steps as detailed in the video below
- For the steps on how to make this click on the following Youtube Link.
Udupi Style Kayi Sasive Chitranna | ಉಡುಪಿ ಶೈಲಿಯ ಕಾಯಿ ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ | No Onion, no Garlic Dish
Equipment
- 1 Pressure Cooker
- Spice Grinder
- Thick Bottomed Pan
Ingredients
- 1 cup Raw rice Sona masoori / any short grained rice , not basmati/flavoured rice
- 3 TBSP Oil split use
- 1.5 tsp salt
- 1/2 tsp Turmeric
- 1/4 tsp Asafoetida hing, skip for GF
- 2 tsp Mustard Seeds
- 35 grams Dry Tamarind or use 1.5 tsp tamarind paste
- 4 Dry Red Chillies
- 1/2 cup Grated coconut Fresh / frozen
- 4 Kashmiri chillies Byadgi
- 1/2 tsp Cumin seeds jeera
- 1 tsp Grated Jaggery
- 1 tsp Mustard Seeds
- 2 TBSP Raw Peanuts skip for nuts allergy, if not sub with cashews
- 1 sprig Curry Leaves
Instructions
- Wash and cook the rice till fluffy.
- Once done, spread it in a large, flat plate and fluff it up.
- Add 1-2 tsp of oil and keep aside
- Proceed to the next steps as detailed in the video below
- For the steps on how to make this click on the following Youtube Link.
- Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don’t forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ????????
Video
Nice video demonstration .chitranna in any variation is my favorite .. will try this one of these days
I was exciting to be partnered with you, I love the colour of the rice recipe here. My husband immediately looked at me , literally to say when are you making this, so i am sure that your recipe will now be relished.
This spicy udupi stule kayi sarive chitranna looks so inviting and delicious. Bookmarking to try sometime
Udupi style Rice with tamarind looks so inviting.. must be rich in flavors.. remember it getting in temples as a prasad and thoroughly enjoying it.. miss it here. will try it now !Thanks for the recipe.
The Chitranna sounds so very flavourful, Kalyani! I can imagine the burst of sweet, spicy, salty and sour flavours that it must be. 🙂 Thanks for the recipe! I'll definitely be trying this out some time. 🙂
Tamarind Rice looks so delicious. Interesting to know that its considered as a delicacy. Its also amazing the different flavors that rice can be prepared. I've had the opportunity to visit Udupi and the Krishna Temple.
The kayi sesive Chitranna sounds very flavorful with that coconut, mustard seeds and chili paste going in. I would love giving this satvik dish a try sometime.
Love such rice or recipes where the masala is cooked from scratch. We know what goes in and it turns out to be so flavourful and delicious
This is a delicious rice preparation. One of my most favourite recipe. Looks tempting.
I am big fan of chitranna, it may be lemon , tamarind or in any form. Yours variety looks yummy, masala looks tasty, will try it.
Tamarind Rice looks so delicious Kalyani. I am yet to try this. Your recipe is tempting me really 🙂
Very flavorful with all those coconut, mustard seeds and chili paste going in here……
Loved the recipe of Udupi style Chitranna. The kashmiri chili has given nice color to the dish.
I can imagine the flavour of this delicious rice.. Yum and lovely colour!
Love this variety of rice, it is tasty. I make this often. Your dish looks tasty.
nice recipe. thanks for sharing.