Cook rice in a pressure cooker for 3 whistles and spread it on a plate to cool.

Ensure rice grains are separate and not mushy.

In a mixer, combine grated coconut, mustard seeds, dry red chilies, jaggery, turmeric powder, salt, and tamarind paste.

Grind into a fine paste with a little water.

In a wok/kadai, heat sunflower oil over medium flame.

Add mustard seeds, black urad dal, and chana dal; cook until they sizzle.

Add curry leaves, raw peanuts, broken dry red chilies, and asafoetida.

Cook until the dals are golden brown.

Add the ground paste to the pan and cook for about 3 minutes.

Add the required amount of the paste to the cooked rice and combine properly.

Serve Kayi Saasive Chitranna.