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Coconut mustard rice or kayi sasive chitranna is made by mixing cooked rice with a unique masala paste. This masala paste is made up of freshly grated coconut and mustard seeds as the main ingredients along with fresh curry leaves, chilies, jaggery, tamarind, and ginger for taste enhancement. Chana dal, urad dal, and peanuts are also added to give it a unique nutty experience in every bite. It is very easy to make coconut mustard rice at home. Just follow my simple recipe to learn the steps.

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KEY TAKEAWAYS

Coconut mustard rice is a traditional and popular dish of South India, widely consumed at homes and during festivals.
Serve it with sambar, coconut chutney, papad, mango pickle, fresh salad, avial or any dry sabji.

Coconut mustard rice tastes slightly spicy, nutty, sweet, earthy and tangy.
Other similar recipes are lemon rice, tamarind rice, raw mango coconut rice, raw mango mustard rice, and coconut milk rice.

The Ingredients:

To cook coconut mustard rice:

3 cups rice (boiled)
1 tbsp cooking oil
1 tbsp ghee (clarified butter)
½ tsp mustard seeds
1 tbsp chana dal
1 tbsp urad dal
½ cup peanuts
10 pieces curry leaves
Salt to taste

To make the mustard and coconut paste:

1 tsp mustard seeds
2 pieces green chilies (whole)
1 piece ginger (1 inch in size)
10 pieces curry leaves
4 pieces dry red chilies (whole)
Tamarind (lemon size piece)
1 tsp salt
1 tsp jaggery powder
½ tsp turmeric powder
2 tbsp coconut (grated)
Water (as required)

Sometime back I visited the home of a South Indian neighbor during Onam, where I first tasted this unique rice dish. It was warm and earthy and rendered a unique taste. Out of curiosity, I asked the lady of the house about the process and the ingredients of the dish. She replied that she would give me the full recipe before I left, and she did give it to me.

I made the dish next Sunday, just to test how my family would react to it. The dish, however, turned out to be exceptionally nice and flavorful. Both my sons loved it and so did my husband, stating it added a new direction to our usual menu, and it really did. I was thankful to the lady for sharing the recipe with me. Now, it typically features when there is a puja in our home.

How to Make Coconut Mustard Rice? (Step by Step Guide with Images)

Step 1: Make a paste of 1 tsp of mustard seeds, 2 whole green chilies, 1 piece of ginger (1 inch in size), 10 pieces of curry leaves, 4 pieces of whole dry red chilies, a lemon size piece of tamarind, 1 tsp of salt, 1 tsp of jaggery powder, ½ tsp of turmeric powder, and 2 tbsp of grated coconut with water as required.

Step 2: Fry ½ tsp of mustard seeds, 1 tbsp of chana dal, 1 tbsp of urad dal, and ½ cup of peanuts in 1 tbsp of cooking oil and 1 tbsp of ghee (clarified butter). Add and fry 10 pieces of curry leaves.