Thursday, January 16, 2014

Awarekai Kai Chitranna

Awarekai or field beans or flat beans, as I said before, we get lot of this crop during winter months. Each and every meal do contain Awarekai in most of the house hold cooking especially in Karnataka. Whether its lunch, breakfast, snack or even dinner, it has something Awarekai in it. The use of Awarekai is more here in Karnataka since it is comparetively cheaper and grown in most of the places. It helps to keep our  body warm and healthy during winter months. One more good point is Awarekai goes very well with almost all the dishes. We can accomodate awarekai in rice items, or curry items or with rava, wheat or any kind of flour and even fries.( many fried items can be prepared). Might be the accomodating quality also has made Awarekai very popular pod.
Anyway, some one has suggested and inspired me to try out something really South Canara dish with Awarekai.  Here is a South Canara popular dish, Kai  Sasive chithranna.(Coconut,  Mustard seeds Chitranna).  Kai chitranna is a very famous dish, during festivals or some programmes we do prepare Kai chitranna and I hope You too will like it. Do prepare and enjoy eating Awarekai Kai Chitranna.
 Things Needed:
Rice : 2 Cups
Awarekai : 1 to 1/2 cups
Red chilly : 4 to 6
Mustard Seeds : 2 Tea spoon
Tamarind Pulp : 2 Table spoons
Urd dal :1 Tea spoon
Oil : 2 Table spoons
Coconut : 1 Cup
Jaggery : 2 Table spoon
Turmeric Powder : a pinch
Salt : as required
Ghee : 2 Table spoons
Curry leaves : 6 yo10
Coriander leaves : 2 to 3 Table spoons.
Ingh (Asafetida) : a pinch

Method :
1. Wash and cook raw rice in a pressure cooker or rice cooker.(propotion of rice and water is 1=2).
2. Wash and pressure cook Awarekai and keep it aside.
3. Wash curry leaves, coriander leaves and grate coconut and keep it aside.

4. Dry grind grated coconut, red chilly, 1 tea spoon of mustard seeds and Asafetida.
5. Keep a pan on the fire. Put oil and heat. Put 1 spoon of mustard seeds, urd dal.
6, Let the mustard spurt. Add 1 red chilly to the spurt. Add curry leaves and ingh.
7. Add tamarind pulp, jaggery, salt and turmeric powder to the spurt mixture.
8. Let this mixture cook for 3 to 4 minutes. It starts to thickens.

9. Stir in between till it thickens. Now add ground coconut mixture and mix it well.
10. Add cooked Awarekai and rice to the coconut mixture and mix it well. Add ghee and well.
11. Put coriander leaves on the top and shift Awaekai Chitranna to a serving bowl.

12. Serve with a cup of curd or according to your wish.

Note : To get tamarind pulp , soak tamarind in warm or hot water for 5 minutes and squeeze out the pulp and use the pulp. You can use chily according to your wish. You can also use less oil. Using ghee is better for health. You can also use cashew nuts or ground nuts to get the dish more delicious. You can also try this dish with Peas or some vegetables like beans or capsicum.
Time : 40 minutes.
Serves : 3 to 4

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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