South Indian Coconut Rice
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups basmati rice
- 3 tablespoons coconut oil (or vegetable oil)
- 6 dried red chilies, torn into 1/2-inch pieces
- 1 1⁄2 teaspoons channa dal
- 1 1⁄2 teaspoons Urad Dal
- 1 teaspoon brown mustard seeds
- 15 fresh curry leaves
- 1 teaspoon salt (more or less, to taste)
- 1⁄4 teaspoon asafoetida powder
- 1 3⁄4 cups freshly grated coconut
- 2 tablespoons chopped fresh cilantro
directions
- Wash the rice well and cook until tender in a rice cooker or by the absorption method.
- While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
- Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
- Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
- As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
- Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.
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Reviews
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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