SOUTH INDIAN COCONUT RICE
Lovely with curries, particularly sea-food, this rice dish from Tamil Nadu is seasoned with lightly roasted coconut, cilantro, curry leaves, dried red chillies, and mustard seeds. It also contains a small amount of chana dal and urad dal, which, when roasted, provide a nutty taste and texture. If you cannot obtain fresh coconut, soak 1 1/4 cups of unsweetened, desiccated coconut in warm water (to barely cover) for 1 hour then drain and squeeze dry.
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 716.8, Fat 37.5, SaturatedFat 30.7, Sodium 608.5, Carbohydrate 88.2, Fiber 11.1, Sugar 7.3, Protein 12
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