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Friday, October 24, 2008

Kaanakalyate Sasive

3/4 cup grated Coconut
20-25 Kaanakalyate
1/4-1/2 cup Curd/Yogurt/Buttermilk
1/4 tsp Chiily powder
Large grape sized Jaggary
Salt to taste
1/4 tsp Mustard seeds
2 Curry leaves
1 tsp Oil


Cut each kaanakalyate into two halves as shown in the picture below.

Put this chopped kaanakalyate in a vessel. Boil 4 cups of water in an another vessel and pour it to the vessel containing chopped kaanakalyate. Keep it aside for about 5-10 mins. Remove the seeds of kaanakalyate and put it in a vessel. Add jaggary, salt, chilly powder, water to the same vessel and cook them well. Once it is cooked, keep it aside for about 5-10 mins. Add buttermilk to the vessel containing cooked kaanakalyate and keep it aside for about 5-10 mins. (If it is yogurt/curd put it in a mixer for few seconds before adding it to sasive.)

Put grated coconut and 10-12 mustard seeds to a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour ground mixture to the vessel containing cooked kaanakalyate.

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to sasive. Mix well before serving. It goes well with rice.


Anonymous said...

Kaanakalyate helidre entha? Idu elli sikkuthe?

Krishnaveni said...


Please refer the comment section of Southekayi Kaankalyate Majjige Huli