Back from a vacation that went by too fast, I am reliving some of the wonderful memories with family as we upload pictures. I have several exciting posts that I want to write about, with all the pictures that I have taken 🙂 However, that will have to wait for now, I am on just 4 hours of sleep and a lot of caffeine..trying to get through my day so I can rest.
Digging out a old picture from my picture file and posting one of my favorite, yet simple rice dishes today to keep this blog going 🙂
Coconut-Mustard Rice or Kai Saasive Anna, a typical Karnataka speciality..this rice is simple to make and very tasty to eat, the texture of the coconut with the sharp flavor of the mustard makes it a delicious rice dish for a quick bite on any day.
You will need:
Rice – 2 cups; I use Sona Masoori, 1 cup rice to 2 cups or 2.5 cups water ratio
Turmeric Powder – 1 pinch
Salt to taste
Oil – 3 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds (Jeera) – 1/2 tsp
Urad dal – 1 tsp
Channa Dal – 1 tsp
a pinch of Hing (Asafoetida)
Cashews – a small handful; Roast in butter in ghee or butter until light golden brown
Cilantro – Fresh; Wash and chop fine
For the paste:
Fresh grated coconut (or frozen, ensure you thaw before using) – 1/2 cup
3 tsp Mustard seeds
1 tbsp Jaggery (Gur)
4 Dry Red chillies
2 Green chillies
Salt to taste
Grind all of the above to a smooth paste without adding any water. Keep aside.
1. Cook the rice in an electric cooker. Cool in a large mixing bowl.
2. To this rice add a pinch of turmeric powder and salt to taste.
3. In a pan heat the oil. Add the seasoning ingredients; Allow the mustard seeds to splutter, add the cumin seeds (Jeera) and other ingredients and saute until the dals are golden brown.
4. Turn off the stove, add the paste from above to the seasoning and mix.
5. Mix the seasoning mixture to the rice. Mix gently and well.
6. Garnish with ghee roasted cashews and chopped cilantro. Serve hot.