Authentic South Indian Coconut Rice

Fresh coconut’s juiciness is essential to this meal, so desiccated coconut cannot be used in its place.

Serves — 4

PREPARATION — 15 minutes

COOKING — 30 minutes

INGREDIENTS:

200g basmati rice, washed and drained
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
2 tablespoons cashew nuts
1 teaspoon chopped fresh green chillies
1 teaspoon split, skinless black lentils (urad dal),soaked in water for 15 minutes and drained. Large pinch of asafoetida
7 fresh or 10 dried curry leaves
50g fresh coconut, grated and
Salt as per Taste

COOKING METHOD:

STEP — 1. In a heavy-bottomed pot, combine the rice with twice as much water by volume and bring to a boil. Stir, turn the heat down to low, cover the pan, and simmer the rice for 10 minutes, or until the water has been absorbed. Take from the heat and place covered on a side.

STEP — 2.Add the mustard seeds to the oil in a sizable frying pan that is heated over a high heat.Add the cashew nuts, chilies, lentils, asafoetida, and curry leaves after they have begun to pop (standing back from the pan if using fresh leaves, as they will splutter). Add the grated coconut and stir until the mixture begins to turn brown after one minute of frying. Salt is used to flavour.

STEP — 3. Take the mixture off the heat and stir it into the cooked rice.