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Kayi saasve akki shaavige

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Ingredients

Adjust Servings:

	For the kayi saave paste
	1/2 cup Fresh Coconut
	1/2 tsp Mustard
	3 Red chillies
	1 marble sized Tamarind
	1 tbsp Jaggery
	1 Tbsp Coconut oil
	To Taste Salt
	FOR THE KAYI SAASVE AKKI SHAAVIGE
	3 cups Cooked rice vermicelli
	4 tbsps Kayi Saasve Paste

Kayi saasve akki shaavige

Name: Kayi saasve akki shaavige
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 Servings
Cuisine: Indian
Ingredients: Fresh Coconut: 1/2 cup; Mustard: 1/2 tsp; Red chillies: 3; Tamarind: 1 marble sized; Jaggery: 1 tbsp; Coconut oil: 1 Tbsp; Salt: To Taste; Cooked rice vermicelli: 3 cups; Kayi Saasve Paste: 4 tbsps

Features:

Cuisine:

Indian

30 mins
Serves 3
Easy

Ingredients

For the kayi saave paste
1/2 cup Fresh Coconut
1/2 tsp Mustard
3 Red chillies
1 marble sized Tamarind
1 tbsp Jaggery
1 Tbsp Coconut oil
To Taste Salt
FOR THE KAYI SAASVE AKKI SHAAVIGE
3 cups Cooked rice vermicelli
4 tbsps Kayi Saasve Paste

Directions

Kayi Saasve Akki Shaavige

Kayi saasve in kannada means coconut and mustard. In Karnataka cuisine kaayi saasve chitranna is a very popular dish where the ground paste of coconut and mustard with spices and cooked is mixed with cooked rice . We can use this kayi saave and make chitranna, avalakki where the paste is mixed with poha and shaavige where it is mixed with vermicelli. Here I have cooked the paste and mixed it with rice vermicelli to make a very delicious Kayi Saasve Akki Shaavige.

kayi saasve

Kayi Saave

Kaayi saave is a combination of fresh coconut , mustard, red chillies, tamarind and jaggery. This is ground to a smooth paste and then this flavourful paste is then sauteed in coconut oil to get a very delicious masala which is further mixed with rice, poha or vermicelli.

When Kalyani who blogs at sizzling taste buds was paired with me for shhh cooking secretly challenge for the theme of karnataka cuisine, she suggested that I use coconut and rice and i decided to cook Kayi saasve akki shavige for the theme

Steps

1 Done	FOR THE KAYI SAAVE MASALA PASTE add the fresh coconut, Mustard, red chillies, jaggery, tamarind and salt to the mixer jar. Add just enough water and grind it into a smooth paste
2 Done	Heat the coconut oil in a pan and when sufficiently hot add this ground paste to it and saute it in low flame till it is cooked well. Switch off the fire
3 Done	Now spread the cooked rice vermicelli in a large plate and add the cooked kayi saasve paste to it. Mix well. Check for salt and add if necessary. Serve this as breakfast or dinner

This the the collage of the dishes cooked by the other members of this group

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8 Comments Hide Comments

Oh, I must taste this chutney, sounds so delicious and easy to prepare.

Wow! Such an interesting name!

wow ! I know the kai saasive chitranna.. this with semiya sounds very flavourful, veena 🙂 great choice with the dish..

This sounds so very interesting! I’m sure I would love to try this out. Bookmarking your recipe. 🙂

This is bursting full of flavours. Looks so tempting. Yum

Such an interesting share for theme… Totally new for me 🙂 Love to try this must !!!!

Loved the recipe Veena and I did not know about this at all. Such an ultimate recipe to make 2 to 3 breakfast / brunch items like Shavige and Rice. It is very similar to Thengai Thogayal with the exception of mustard which I loved in this recipe. Bookmarking this!