Kayi Sasive Anna literally stands for Coconut Mustard Rice. The ground paste in the rice can be stored in the refrigerator for a few days too.
This recipe/post on Kai Sasive Anna was originally made for my article about Foods from the Mysore Region for the wonderful Sailu of Sailu's Food. Do check the article and Sailu's extensive recipe collection.
1 cup raw rice
salt to taste
1 heaped tsp mustard seeds
1/4 tsp turmeric powder
a few pinches asafoetida/heeng
3 dried red chillies
1 -2 green chillies
1/2 tsp tamarind paste (or pulp from about a gooseberry sized tamarind)
1/2 cup shredded coconut or copra
For the tadka/oil seasoning:
2-3 tbsp cooking oil
1/2 tsp mustard seeds
1/2 tsp each urad and chana dals
1-2 dried red chillies, broken
A few curry leaves
1 tbsp peanuts/cashew nuts
Cook rice in 2 cups of water, making sure the grains are not mushy.
Spread the cooked rice on a platter to cool. Fluff with fork to separate the grains. Keep aside.
Make a smooth paste with the "to grind" ingredients, with very, very little water.
In a wide pan, heat oil and add mustard seeds. Once they pop, add peanuts and fry for a few seconds. Add remaining ingredients one by one and fry until the dals get crisp.
Add the ground paste and fry for a minute and let cool.
Mix the paste with the rice and salt to taste.