Festival Recipes, One Pot Meals, Rice

Udupi Style Kayi Sasive Chitranna | ಉಡುಪಿ ಶೈಲಿಯ ಕಾಯಿ ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ | No Onion, no Garlic Dish

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 ) are 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).

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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 likeRasam,TambliorPineapple Gojjuetc taste ultra delicious.

Think Udupi Cuisine, ThinkMasala 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.

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Today, me and Seema – my paired blogger for this theme (suggested by Jayashree) for Cooking Secret Challenge – cooked with the same set of ingredients – Tamarind and Mustard seeds as the secret ingredients. Head over to her blog and see what she has cooked – a delicious Kumbalakayi huli 

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)

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.

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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.

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Prep time – 15 mins | Cook time – 20 mins | Serves – 4

Ingredients:

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

For the detailed method on how to make this click on the following Youtube Link. 

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14 Comments

  1. Nice video demonstration .chitranna in any variation is my favorite .. will try this one of these days

  2. mildly indian

    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.

  3. This spicy udupi stule kayi sarive chitranna looks so inviting and delicious. Bookmarking to try sometime

  4. 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.

  5. Priya Iyer

    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. 🙂

  6. Mayuri Patel

    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.

  7. Poonam Bachhav

    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.

  8. cookwithrenu

    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

  9. preethi'scuisine

    This is a delicious rice preparation. One of my most favourite recipe. Looks tempting.

  10. Vasusvegkitchen

    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.

  11. 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……

  12. Loved the recipe of Udupi style Chitranna. The kashmiri chili has given nice color to the dish.

  13. Priya Satheesh

    I can imagine the flavour of this delicious rice.. Yum and lovely colour!

  14. jayashree

    Love this variety of rice, it is tasty. I make this often. Your dish looks tasty.

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