South Indian Coconut Chutney Powder With Buttered Basmati Rice

Recipe by spatchcock
READY IN: 15mins
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition

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!