Terrifically Toasty, Coconutty Rice

Terrifically Toasty, Coconutty Rice

Coconut rice is one of our favourite go-to recipes at hand when we're looking for a tasty way to dress up a mound of leftover white rice, to fill in the line-up of ever-hopeful lunchboxes or to present as a spiffy side to complement a hearty stew. A study in textural contrasts, this dish gets a thumbs-up from both jaded foodies and the easy eaters in our families. Our version of this pearly classic comes loaded with crunch from fried peanuts, slick cashews and speckles of golden dal. Toasty slivers of grated coconut blend in with the fluffy grains of rice, red and green chillies lend a tolerable fix of heat and the typically South Indian tadka done with a drizzle of ghee and sesame oil ties in all the flavours together with its signature aroma. We like to finish ours with a shower of summery basil sliced into a pretty chiffonade, but the more conventional coriander or mint garnish works just as well.

Terrifically Toasty, Coconutty Rice
Terrifically Toasty, Coconutty RiceCoconut rice is one of our favourite go-to recipes at hand when we're looking for a tasty way to dress up a mound of leftover white rice, to fill in the line-up of ever-hopeful lunchboxes or to present as a spiffy side to complement a hearty stew. A study in textural contrasts, this dish gets a thum...

Summary

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    Ingredients

    Toasted Coconut-Basil Rice
    Shredded coconut, fresh or thawed, if frozen
    ¾ Cup
    Sesame oil
    1 Teaspoon
    Ghee/butter
    1 Teaspoon
    Asafoetida
    A pinch of
    Dry red chilli, broken in pieces
    1 2
    Black mustard seeds
    ½ Teaspoon
    Peanuts
    ¼ Cup
    Cashew nuts
    1 Tablespoon
    Urad/split black gram lentils
    ½ Teaspoon
    Chana/Bengal gram/split peas
    ½ Teaspoon
    Fresh hot chillies, split
    2
    Curry leaves
    1 Sprig
    Salt
    to taste
    Cooked short-grain rice
    4 Cups
    Fresh basil leaves, thinly sliced
    1 Cup

    Steps

    1. Toast the coconut in a hot pan, stirring frequently, until it turns slightly brown and fragrant. Set aside.
    2. In a large frying pan/kadhai warm the oil and ghee. Season with the asafoetida and the red chilli. Toss in the mustard seeds. Once they pop, add the peanuts and cashews. As the nuts begin to turn colour, add the dals and let them toast up. Add the fresh chillies and curry leaves. After a few seconds of stirring add the rice, salt and toasted coconut. Stir well for about a minute. Finally, turn off the heat and garnish with the shredded basil.
    Terrifically Toasty, Coconutty Rice
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