South Indian Coconut Chutney Powder With Buttered Basmati Rice Recipes

SOUTH INDIAN COCONUT CHUTNEY POWDER WITH BUTTERED BASMATI RICE

Steps:

• 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!

SOUTH INDIAN COCONUT RICE

Steps:

• 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.

QUICK COCONUT BASMATI RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear.
• Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.