Coconut Rice

Coconut Rice January 27, 2016 | SatvikFood | Like |

Soak 1 cup regular rice or basmati rice in enough water for 30 minutes
Also soak ½ tbsp urad dal and ½ tbsp chana dal in hot water for 30 minutes
Later drain the water very well and keep the dals aside. you can add the dals directly also, but soaking them and then adding gives a good taste to the coconut rice
Grate half of a medium to large coconut and keep aside. you should be able to get about 1.5 cups tightly packed grated coconut
After 30 minutes, drain the water and pressure cook the rice with 1.75 to 2 cups water for 2 whistles. When the pressure settles down on its own, open the lid and fluff the rice. For a softer texture in the rice, pressure cook for 3 whistles
Take the rice in a plate/tray and allow to cool grains completely. you can also cool the rice in the cooker itself. if there are lumps in the rice, then break the lumps once the rice is cooled.

Heat 1.5 tbsp coconut oil in a pan. you can also use sesame oil or any other oil. Crackle 1 tsp mustard seeds
Add the chana dal and urad dal. stir and saute for about a minute
Then add chopped cashews
Stir and saute till the cashews turn golden. the dals would also turn golden by then
Add 1 or 2 dry red chilies, 10 to 12 curry leaves and 1 or 2 chopped green chilies along with a pinch of asafoetida
Stir and saute till the red chilies change color
Next add grated coconut. stir very well
Saute the coconut for 3 to 4 minutes. the coconut can be sauteed till a creamish color or a faint light brown color
Lastly add the steamed rice and salt
Stir well and switch off the flame
Serve coconut rice topped with a bit of ghee or some coriander leaves
Accompaniments can be curd, or kuzhambu or potato roast