South Indian

06
Aug

South Indian Coconut Rice

Ingredients

• 3 cups Basmati rice (uncooked)
• 1 ½ cup freshly grated coconut
• Salt as required
• Water – to boil rice.

For tempering

• 1/3 cup – ½ cup coconut oil
• 2 tsp Urad Dal
• 1 tsp Channa Dal (Bengal Gram)
• 1 tsp Black mustard seeds
• 2 pinches asafoetida
• 2 twigs curry leaves
• 4 whole dried Kashmiri red chillies, halved
• 15 Cashew broken or a handful of peanuts

Method

1. Wash rice several times. In a large saucepan bring water to boil. Add salt and rice and give it a good stir to avoid forming of lumps. Keeping the lid open, cook rice till done. (You can boil water in a kettle, to ease up the process). Take the pan off heat and drain water off in a strainer or colander.
2. Meanwhile, Heat another large saucepan, large enough to accommodate all rice (you can use the same pan used for cooking to reduce washing up!). Add oil and when hot, splutter mustard seeds followed by urad dal, channa dal and cashew nuts.
3. When both dals and nuts start to take golden colour, add chillies and curry leaves and stir for few seconds. Add in coconut and stir well to coat all the tempered oil and cook for 2-3 minutes. Add asafoetida and mix.
4. Tip in the drained rice and mix well until the tempered coconut is evenly distributed all over the rice. Serve hot with any non vegetarian or vegetarian curries.

For more details and Source : http://www.expatrecipe.com/2010/11/08/coconut-rice/