SASIVE CHITRANNA

 During functions and festivals varieties of dishes prepared and served. Types of dishes and their numbers are fixed. Each dish has its own place. Payasa and sweets are served on to the right side of the plate or banana leaf and chithranna and happala sandige will be on the left.  Chithranna is a must for any function. Amongst them sasive chitranna is one. It is also called kai sasive anna.

For preparing any Chithranna care must be taken while cooking rice. We must cook such that the grains are separate but well cooked. This can be done by adding one spoon full of oil while cooking, reducing the amount of water used and also reducing the time of cooking. As soon as the rice is cooked it should be spread on to a plate so that the grains stay separate.   While grinding the masala we have to use less amount  water such that ground masala  can be shaped in to a ball .

INGRADIENTS

Rice: I cup

Lemon: 1 big

For masala paste

MASALA FOR GRINDING

Grated coconut: 4 table spoons

Mustard: 1 tea spoon

Turmeric powder: ½ teaspoon

Asafoetida: 1 pinch

Red chillies: 6, you can use more if you want spicier

Salt: 1 teaspoon

For seasoning

Oil: 3 table spoons

Bengal gram dhal: 2 teaspoons

Black gram dhal: 2 teaspoons

Mustard: 1 teaspoon

Asafoetida: 1 big pinch

Ground nut: 4 table spoons

Turmeric: ¼ teaspoon

Curry leaves:  2 sprigs

For Garnishing

 Chopped coriander 2 table spoons

Method

Wash and soak rice for 15 minutes. Drain water and transfer in to a cooker. Add one teaspoon of oil, and ½ spoon of turmeric powder. Add 2 and ¾cups of water. Amount of water used varies according to the rice used. Use quarter cup less than you use for every day cooking of rice .Place the cooker on a high flame. When steam gushes out through the vent cover it with the cooker weight. As soon as the cooker whistles reduce the flame so that you will be able to hear just the hissing sound. Cook for 7 to 8 minutes and switch off the stove. Allow the cooker to cool. While cooking in a pressure cooker I count the time taken and not the number of whistles.

COOKED RICE

Grind coconut, red chillies, turmeric powder, salt and asafoetida to a thick paste. Spread the cooked rice on to a plate.

Heat oil in a pan; add mustard seeds, Bengal gram dhal, black gram dhal, and peanuts and sauté till the seeds become golden brown in colour. Add Turmeric powder and asafoetida fry for a minute. Switch off the flame.

SEASONING

Add curry leaves and mix well. Pour the seasoning on to the rice and spread with a spoon. Add ground masala and Lemon juice and mix well. Add salt if needed. Quantity of salt lemon juice and red chillies can be changed according to taste.

CHITHRANNA

This dish also not served hot. It is served at room temperature. Aroma and taste of fresh lemon juice, raw mustard seeds and raw red chillies enhances the taste of sasive chitranna.