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 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.
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
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
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
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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