Friday, August 21, 2009

Kayi Saasive Anna (Coconut Mustard Rice)

Here is the traditional way of serving food on plantain leaves in the traditional Madhwa Shivalli Brahmin style (Photo & information courtesy: udupipages. Thanks for their effort)



1. Uppu (Salt)
2. Uppinakai (Pickles)
3. Chutney Pudi (Chutney Powder) (Note*)
4. Kosumbri (Green Gram Salad)
5. Kosumbri (Bengal Gram Salad)
6. Kayi Chutney (Coconut Chutney)
7. Pallya1 (Vegetable Stirfry 1)
8. Pallya2 (Vegetable Stirfry 2)
9. Chitranna (Lemon Rice) /Kayi Saasive Anna (Coconut Mustard Rice)
10. Happala (Papad)
11. Sandige (Crispies)
12. Kadubu (Steamed Rice Cake)
13. Anna (Rice)
14. Thovve (Dal)
15. Sihigojju (Raitha)
16. Saru (Rasam)
17. Uddinahittu (Black Gram Paste)
18. BadanePodi (Brinjal Pakoda)
19. Menaskai (Sweet And Sour Gravy)
20. Goli Baje (Maida Fry)
21. Avial (Vegetable Mix)
22. Gatti Baje (Ladies Finger Pakoda)
23. Gulla Koddel (Brinjal Sambar)
24. Sweet-1
25. Gojjambade (Masalwada Curry)
26. Sweet-2 to sweet-N (minimum would be 4 types of sweets)
27. Vangi Bath (Vegetable Bhath)
28. Bharatha (Sour Ginger Gravy)
29. Paradi Payasa (Sweet)
30. Mosaru (Curds)
31. Majjige (Butter Milk)

Note* : I have not seen this served on the banana leaf on any wedding/upanayanam. So, I am not very sure on this.

Apart from the above, there are few more attractions like fruit salad (hannina rasayana) served just before curd rice, majjige huli (buttermilk sambar), another type of koddel/sambar (gujje koddel) & latest addition icecream (so nice of them) left out in the above picture.

Shivalli Madhwa Brahmin wedding/festive food is royal food and the best (sometimes worst!!) part is.., they don't repeat the same dish. You will have 30+ types of dishes to try out. It is a delight to our taste buds & also a visual treat.
Coming to Coconut mustard rice, I love eating this rice. But, as mentioned before, they don't serve this rice for second time(refer to 9th item). And the quantity served is at best, 2 tbsp on the left side of the leaf. I always crave for it again & again throughout my meal. In order to overcome my craving, I prepare this dish, the very next day at home & relish it again. This dish is also served as prasadam at few temples. Believe me, this simple rice is finger licking good.

Ingredients:
Rice: 3 cups (sona masoori is preferred)
Grated fresh coconut: 1 cup
Mustard seeds : 2 tsp
Dry red chillies : 5-6
Powdered jaggery: 1 tsp (adjust accordingly)
Tamarind: 1 medium lime sized (soaked in water)
Salt:According to taste

For tempering:
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Channa dal: 1 tsp (optional)
Ground nuts: 3 tbsp
Turmeric: a pinch
Asafoetida: 2 big pinches
Curry leaves : 3 strands
Broken red chilli : 1 no


Method:
  • Cook the rice with double the amount of water & allow it to cool. Don't make the rice soggy. Grains need to be separate. Left over rice makes this dish double tasty.

  • Make a coarse paste of coconut, mustard seeds & red chillies without adding water. (Add few drops of water if required)

  • Squeeze the tamarind juice & keep aside.

  • Heat a wok, add tamarind juice, jaggery, salt & allow it to boil for 5-7minutes. Keep stirring in between. The tamarind water should become thick. Add the coconut paste to it. Cook on a low heat for a minute. Turn off the flame. Allow it to cool. Coconut-mustard gojju/gravy is ready.

  • Prepare the tempering. In a pan, heat oil. When oil is hot, add mustard seeds followed by urad & channa dal. When dal turns golden brown, add ground nuts. Fry till nuts turn golden brown. Add broken red chilli & curry leaves. Saute for 10 secs. Add turmeric, asafoetida & pour this tempering to the rice.

  • Also, add the coconut mustard gojju/gravy prepared to rice. Mix them well. Add salt if required (salt has already gone into the gravy/gojju).

  • Serve it warm or cold.
Note:
  • Do not add cilantro (coriander leaves) as it changes the flavor of the rice.
  • Add curry leaves as much as you want.
  • Adjust jaggery according to your family needs.
  • The coconut-mustard gojju can be mixed with the cooked rice noodles to make kayi-saasive shavige (coconut-mustard noodles).