Recipe of Nut Mustard Chitran
A vegetarian South Indian Recipes recipe with fresh coconut - grated, mustard seeds, dry red chilli - adjust according to your spiciness. Ready in 55 min, serves 6.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Kayi Saasive Chitranna recipe, cook rice for 3 whistles in a pressure cooker and spread rice on a plate
rice(1 cup) - 2
Let it cool
- 3
The grains should be separate and rice should not be mushy
rice(1 cup) - 4
In a mixer, add the ingredients mentioned under ‘For Paste’ and ground them into a fine paste with a little amount of water
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 5
In a wok/kadai, add oil and heat it over the medium flame
- 6
Once the oil is hot, add mustard seeds, dal and cook until the seeds sizzle
mustard seeds(1 teaspoon)mustard seeds(1/2 teaspoon) - 7
Add curry leaves, peanuts, broken chilies and hing
raw peanuts (moongphali) - handfulcurry leaves - handfuldry red chilli - broken(2) - 8
Cook until the dals are golden brown
- 9
Now, add the grounded paste to the pan and cook for about 3 minutes
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 10
The paste can be stored in airtight container and refrigerated for a week
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 11
The paste can be served as a chutney for dosa or idli
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 12
Now, add the required amount of grounded paste to the rice and combine them properly
tamarind paste - or gooseberry sized tamarind(2 teaspoon)rice(1 cup) - 13
Serve Kayi Saasive Chitranna along with Tomato Onion Cucumber Raita and Keerai Vadai on the side for a delicious weekday lunch
Rate this recipe
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Recipe of Nut Mustard Chitran
A vegetarian South Indian Recipes recipe with fresh coconut - grated, mustard seeds, dry red chilli - adjust according to your spiciness. Ready in 55 min, serves 6.
Curated byAditi Iyer🇮🇳
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Directions
13 steps- 1
To begin making the Kayi Saasive Chitranna recipe, cook rice for 3 whistles in a pressure cooker and spread rice on a plate
rice(1 cup) - 2
Let it cool
- 3
The grains should be separate and rice should not be mushy
rice(1 cup) - 4
In a mixer, add the ingredients mentioned under ‘For Paste’ and ground them into a fine paste with a little amount of water
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 5
In a wok/kadai, add oil and heat it over the medium flame
- 6
Once the oil is hot, add mustard seeds, dal and cook until the seeds sizzle
mustard seeds(1 teaspoon)mustard seeds(1/2 teaspoon) - 7
Add curry leaves, peanuts, broken chilies and hing
raw peanuts (moongphali) - handfulcurry leaves - handfuldry red chilli - broken(2) - 8
Cook until the dals are golden brown
- 9
Now, add the grounded paste to the pan and cook for about 3 minutes
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 10
The paste can be stored in airtight container and refrigerated for a week
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 11
The paste can be served as a chutney for dosa or idli
tamarind paste - or gooseberry sized tamarind(2 teaspoon) - 12
Now, add the required amount of grounded paste to the rice and combine them properly
tamarind paste - or gooseberry sized tamarind(2 teaspoon)rice(1 cup) - 13
Serve Kayi Saasive Chitranna along with Tomato Onion Cucumber Raita and Keerai Vadai on the side for a delicious weekday lunch
Rate this recipe
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