Kai Sasuve Anna

 

   

Raw Mango Mustard Rice (Anna Gojju Method)

This is a seasonal rice mix prepared during mango season, using mustard as the primary flavour base. The paste can be prepared in advance and mixed with hot rice when required — making it perfect for travel or quick festival meals.

🛒 Ingredients:

To Grind:

• 1 cup grated raw mango

• 2–3 tsp mustard seeds

• 4–5 dry red chillies

• 2–3 tbsp fresh grated coconut

• Salt to taste

For Tempering:

• 1 tsp mustard seeds

• Curry leaves

• 2–3 tsp oil

 Method:

1. Grind together:

   • Raw mango

   • Mustard seeds

   • Dry red chillies

   • Fresh coconut

   • Salt

   into a smooth paste using very little water.

2. Heat oil in a pan.

3. Add mustard seeds and allow them to splutter.

4. Add curry leaves.

5. Add the ground paste and sauté briefly for 2–3 minutes on low flame.

6. Remove and allow to cool.

 To Prepare Kai Sasuve Anna:

1. Take hot cooked rice in a bowl.

2. Add 1–2 tablespoons of the prepared paste.

3. Mix gently with a little oil or ghee.

4. Adjust salt if required.

 Traditional Note:

This paste was often prepared and stored for use during poojas or summer travel — especially when fresh mangoes were in season.