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A fragrant and mildly spiced South Indian rice dish from Karnataka, made with fresh coconut and a crunchy tempering of lentils and cashews. A quick, delicious, and comforting meal perfect for lunchboxes.
Prepare the rice. If using freshly cooked rice, spread it on a large plate to cool down completely. This prevents the rice from becoming mushy. Gently fluff the grains with a fork to separate them.
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté on low-medium heat for 1-2 minutes, stirring continuously until they turn a light golden brown and become aromatic. Be careful not to burn them.
Add the cashews and continue to sauté for another minute until they are golden. Then, add the broken dried red chilies, slit green chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves turn crisp.
Reduce the heat to low and add the fresh grated coconut. Sauté for 1-2 minutes until it is fragrant and slightly toasted. Do not let it brown, as this will change the flavor.
Turn off the heat. Add the cooled, cooked rice and salt to the pan. Mix everything gently with a spatula or fork, ensuring the tempering and coconut are evenly distributed without breaking the rice grains.
Garnish with freshly chopped coriander leaves. Let it sit for 5 minutes for the flavors to meld, then serve warm.
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A fragrant and mildly spiced South Indian rice dish from Karnataka, made with fresh coconut and a crunchy tempering of lentils and cashews. A quick, delicious, and comforting meal perfect for lunchboxes.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 398.03 calories per serving with 6.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Incorporate finely chopped vegetables like carrots, peas, or green beans along with the tempering for added nutrition and color.
Add roasted peanuts or almonds along with the cashews for extra crunch and flavor.
For a spicier version, add a pinch of turmeric powder and a little more green chili or a dash of black pepper powder.
For a healthier alternative, substitute white rice with cooked brown rice. Adjust salt and spices as needed.
Coconut and cashews provide medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for heart health and can provide a quick source of energy.
The addition of chana dal and urad dal contributes to the protein and dietary fiber content, aiding in digestion, promoting satiety, and helping to maintain stable blood sugar levels.
This dish is a good source of minerals like manganese, which is abundant in coconut and is crucial for bone health and metabolism, as well as copper and magnesium from cashews.
Yes, Kayi Anna can be a healthy dish. It provides carbohydrates for energy from rice, healthy fats from coconut and cashews, and plant-based protein and fiber from the lentils. Using brown rice can further increase its fiber content.
One serving of Kayi Anna (approximately 1 cup or 220g) contains around 350-400 calories, depending on the type of rice and amount of oil used.
Freshly grated coconut provides the best flavor and moisture. However, you can use thawed frozen coconut. If using desiccated (dry) coconut, soak it in a few tablespoons of warm water for 10-15 minutes before adding it to the pan.
Store leftovers in an airtight container in the refrigerator for up to 2 days. As it contains coconut, it's best consumed fresh. Reheat gently in a microwave or on the stovetop before serving.
Yes, this recipe is naturally vegan. To ensure it is gluten-free, make sure to use a certified gluten-free asafoetida (hing), as some commercial varieties contain wheat flour.
Kayi Anna is a complete meal on its own but pairs wonderfully with papad, raita (yogurt dip), a simple vegetable stir-fry (poriyal), or a spicy pickle.