Coconut Rice

Coconut Rice

·    2 cups of basmati rice
·    1 cup of coconut milk (canned coconut milk works well)
·    1 cup grated coconut
·    4 tbsp split cashew nuts
For the tadka (seasoning)
·    1/2 tsp ground ginger or paste
·    1 tsp mustard seeds
·    1 tsp split urad dal
·    1 tsp chana dal
·    3 dry chillies
·    1 or 2 green chillies
·    1 pinch asafoetida / hing
·    1 stalk curry leaves
·    1 tbsp oil
1.    Cook rice in 1.5 cups of water and 1 cup of coconut milk. Set aside.
2.    Roast the cashews till they are crispy brown. Set aside.
3.    Prepare the seasoning:
a.     In a pan, heat 2 tbsp oil.
b.    Add mustard seeds and keep the pan covered till the mustard pops.
c.     Add chana dal and urad dal. Roast till they turn brown.
d.    Add the dry chilies, green chillies and the curry leaves and roast.
4.    Add coconut gratings and ginger paste to the seasoning. Roast until coconut gratings turn a light shade of brown.
5.    Add salt to taste.
6.    Mix cooked rice.
7.    Garnish with cashews.
8.    Serve hot. Enjoy!
Note: You don’t have to be a Jedi to prepare this dish.



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