Jevarisi Chitranna | Sago Mixed Vegetable Rice

Sharing is caring!

Jevarisi Chitranna or Sago Mixed Vegetable Rice is an interesting rice dish from Karnataka made with mixed vegetables and a spice powders using Sago and Rice.

I adapted this recipe from Viji’s private site. I always enjoy reading her post that has so many interesting facts about life in general along with dishes from different cuisine.

This delicious rice is paired with Pineapple Gojju, along with some papads and kosumbari. I couldn’t lay my hands on Pineapple and so I just had to do with this rice and papad.

This recipe uses equal amount of sago with basmati rice, though you won’t be able to see the sago as it gets mixed with the rice. You get to taste it only when you eat it. Its a different rice as it also uses a spice powder in the final mix.

Jevarisi Chitranna is the pick for H in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for J in Spice your Life!

A to Z Quick Under 30 Minutes Meals

A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice

PIN This for Later!Step By Step Pictures for making Jevarisi Chitranna

Jevarisi Chitranna | Sago Mixed Vegetable Rice

Ingredients Needed:

1 cup Sago
1 cup Basmati Rice
1 /2 cup Coconut Milk
1 / 2 cup Water

Ground Paste

3 nos Green Chili
1 inch Ginger
Handful Curry Leaves

Spice Powder

1 tsp Cooking Oil
2 tsp Coriander Seeds
2 tsp Chana dal
2 tsp Urad dal
3 to 4 Dry Red Chili
1 tsp Sesame Seeds
1 tbsp Copra / Dry Coconut
4 to 5 Cashew Nuts

For Making the Rice

1 cup Mixed Vegetables (carrot, peas, cauliflower florets, corn and potato)
A Pinch Turmeric Powder
1 / 2 tsp Red Chilli Powder
Salt to taste
1 tbsp Cooking Oil
1 tbsp Butter
1 / 4 tsp Mustard seeds
4 to 5 Cashew Nuts
Handful Curry Leaves

Making the rice
Wash and soak rice for 30 minutes.
Wash soak sago/jevarisi with just enough water to cover for 30 minutes. Drain and keep it aside.
Extract the coconut milk.
In a nonstick pan, bring the water to a boil, add the drained basmati rice along with coconut extract. I used the frozen coconut extract, hence its in cubes.
When the rice is almost cooked, layer the drained sago on top, and cook it covered for 5 to 7 mins.
Prep the vegetables and microwave for 10 mins.
Roast the spices for the powder in oil, grind to a powder.
Heat a nonstick pan with ghee, oil. Add cashews.
Add ginger chili paste and cook for couple of minutes.
Add the cooked vegetables for 5 mins.
Now add the cooked rice and mix well.
Finally add the ground spice powder and adjust the spice.
Serve with papad.

Print Pin

Jevarisi Chitranna | Sago Mixed Vegetable Rice

Jevarisi Chitranna or Sago Mixed Vegetable Rice is an interesting rice dish from Karnataka made with mixed vegetables and a spice powders using Sago and Rice.

Course Dinner, Main Dish - Rice

Cuisine Karnataka

By Cook Method Stovetop

Occasion Everyday Meal

By Diet Vegetarian

Dish Type 30 Minutes Meal

Author Srivalli

Ingredients

• 1 cup Sago
• 1 cup Basmati Rice
• 1 /2 cup Coconut Milk
• 1/2 cup Water

Ground Paste

• 3 nos Green Chili
• 1 inch Ginger
• Handful Curry Leaves

Spice Powder

• 1 tsp Cooking Oil
• 2 tsp Coriander Seeds
• 2 tsp Chana Dal
• 2 tsp Urad Dal
• 3 to 4 Dry Red Chili
• 1 tsp Sesame Seeds
• 1 tbsp Copra / Dry Coconut
• 4 to 5 Cashew Nuts

For Making the Rice

• 1 cup Mixed Vegetables (carrot, peas, cauliflower florets, corn and potato)
• A Pinch Turmeric Powder
• 1/2 tsp Red Chilli Powder
• Salt to taste
• 1 tbsp Cooking Oil
• 1 tbsp Butter
• 1/4 tsp Mustard Seeds
• 4 to 5 Cashew Nuts
• Handful Curry Leaves

Instructions

• Wash and soak rice for 30 minutes.
• Wash soak sago/jevarisi with just enough water to cover for 30 minutes. Drain and keep it aside.
• Extract the coconut milk.
• In a nonstick pan, bring the water to a boil, add the drained basmati rice along with coconut extract. I used the frozen coconut extract, hence its in cubes.
• When the rice is almost cooked, layer the drained sago on top, and cook it covered for 5 to 7 mins.
• Prep the vegetables and microwave for 10 mins.
• Roast the spices for the powder in oil, grind to a powder.
• Heat a nonstick pan with ghee, oil. Add cashews.
• Add ginger chili paste and cook for a couple of minutes.
• Add the cooked vegetables for 5 mins.
• Now add the cooked rice and mix well.
• Finally, add the ground spice powder and adjust the spice.
• Serve with papad.

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

 Loading InLinkz ...