South Indian Coconut Chutney Powder With Buttered Basmati Rice
photo by justcallmejulie
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
5 cups
ingredients
-
For the powder
- 1 cup dry roasted channa dal
- 4 cups dry coconut powder
- 3 teaspoons kosher salt
- 2 teaspoons whole cumin seeds
- 2 teaspoons indian red chili powder
-
For the rice
- 2 cups basmati rice
- 4 cups water
- 4 tablespoons unsalted butter
directions
- Grind the roasted channa dal in a spice grinder until it is a fine powder – you may need to do this in two or three batches.
- Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant – about 3 – 5 minutes – watch it don’t let it burn.
- Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili – then process until it is a nice powdery consistency.
- Place in a bowl and add the remaining unprocessed 2 cups of coconut powder – stir to combine.
- Store in an air-tight container.
- Prepare the rice by rinsing the rice in hot water – drain then place in a pot with the 4 cups of water.
- Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
- Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
- Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
- Serve!
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RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.