A - Z Karnataka Recipe Series ~ Q for 'Quinoa' Oralu Chitranna / 'Quinoa' Kayi Sasive Anna

So far in my 'A - Z' Karnataka Recipe Series,

A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast
J - Jolada Vade
K - Kumbalakayi Idli
L - Limbe Hannina Gojju
M - Mysore Pak

N - Nuchinunde
O - Oodhalina Bisibele Bhath
P - Panchakajjaya

A few alphabets always prove difficult when doing Indian based 'A - Z' themed culinary series as those particular sounds are not in use in local Indian languages. I had the same difficulty while planning this vegetarian recipe series from the south Indian state of Karnataka. I stumbled earlier at alphabet 'F' and had to use an English name and today, I had to again resort to some manipulation as there are no ingredients or recipes that start with 'Q' in the state's cuisine. I cooked a rice dish which is traditional and unique to the region, substituting quinoa instead, making it my 'Q' dish today. Quinoa though not local to the region is available now in India and I therefore figured out that I can go ahead with my choice. Feel free to use rice in the recipe for the age old version or even millet, in case quinoa is not available.

Today's rice dish, a onion and garlic free dish comes from the Udupi region and quintessentially a Karnataka dish as a bisibele bhath is. They are my all time favorite rice dishes, hands down.😋 The temple town of Udupi from the state is famous for it's own brand of vegetarian cuisine which has it's origins from the Astha mathas of Udupi, founded by Madhwacharya. Though it is common now to find an eatery with a prefix 'Udupi' in every nook and corner of the world, once the vegetarian Udupi restaurants were run by priests and cooks trained at the Krishna matha, following the temple tradition. 

Kayi sasive anna is a spicy and delicious rice dish made with an uncooked paste of coconut, mustard seeds, tamarind, jaggery and chilies. This main course is usually reserved for meals served during festivals and social gatherings, especially in Brahmin households. The dish is quite an easy one to prepare if one figures out how to balance the sweet, sour and the spicy flavors. Rice is cooked and mixed with the above said paste and salt, with an addition of the typical south Indian style of tempering of peanuts, curry leaves and other ingredients. 

A paste of 'kaayi' (coconut) and 'sasive' (mustard seeds) is mixed with anna (rice) and hence the name kayi sasive anna. It is also called oralu chitranna since a 'oralu', a stone grinder was used traditionally to grind the paste manually. Whereas chitranna refers to any tempered, spicy rice dish such as a lemon rice / mango rice. Usage of byadagi chillies gives the characteristic orange- red hue to the dish. I had run out of those and used the spicy variety dried chilies.
Ingredients:
3/4 cup quinoa 
Salt to taste

Ingredients for the spicy paste:
3/4 cup fresh / frozen grated coconut
1 tbsp. sized tamarind ball
1 tbsp. powdered jaggery 
5 - 6 dried, spicy variety red chillies *
1/4 tsp. mustard seeds 
2 pinches of powdered hing / asafoetida
(* Combination of spicy and byadagi chillies give the dish a beautiful color.) 

Ingredients for tadka / tempering:
2 tbsp. oil
A handful of peanuts
1 tbsp. split chickpeas / chana dal
1/2 tbsp. skinned black gram / urad dal
1/2 tsp. mustard seeds
A sprig of curry leaves
1/8 tsp. turmeric powder

Directions:

* Rinse quinoa thoroughly a few times with water and drain. Add the drained quinoa and water and pressure cook for three whistles. (I added 1 + 1/4 + 1/8 cups of water.) Leave the quinoa aside for at least about 30 minutes so that the quinoa grains stand apart. 

* Soak tamarind in water for easy grinding. If not soaked ahead then nuke it in the microwave adding a little water for a couple of minutes. Drain the water and use the tamarind. 
* Thaw the coconut if using frozen one by placing it in a microwave for about a minute.
 
* Grind together the ingredients mentioned under the 'spicy paste' list, without adding any water or as little water as possible. (I did not add any.)
* Heat oil in a kadai / wide pan.  Add peanuts, split chick peas, black gram, and mustard seeds. Toast them until the dals and peanuts turn golden brown. Add curry leaves and turmeric powder at the end and turn off the stove.
* Immediately add the ground paste, cooked quinoa and salt. Break any lumps if present from the cooked quinoa using the back of a spatula and mix well. (Don't add all the paste at once if not sure whether the spice level can be handled. Add about half the quantity of the paste, mix, taste test and add the remaining paste if needed.) 
* Serve warm immediately and refrigerate any left overs. 

Notes:
1. There is no need to cook the paste.
2. The same paste can be used to make the traditional rice version. Cook a cup of rice instead of quinoa and follow the same steps. 
3. The spice level of the paste worked for our taste levels. If one is not used to spicy food, then don't add all the masala paste at once. Add little by little and do the taste testing.
4. Refrigerate any leftover rice as soon as it comes to room temperature. Raw coconut is used here and the rice easily gets spoiled if the weather is warm.

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