Almost every tropical country has its own version of coconut rice which makes a terrific accompaniment to many entrées . Some methods involve soaking white rice in coconut milk and adding garlic and ginger to make it a fragrant rice pilaf. This south Indian version of coconut rice from Meenakshi Ammal’s “cook and see part 1″ involves minimal preparation. It uses freshly grated coconut which is toasted with other spices and added to cooked rice to make this aromatic rice. Traditionally this rice is with pappadums, a crispy lentil wafer. It can be paired with a spicy vegetable stew to make a wholesome meal.
1/2 medium sized fresh coconut, grated or 1 cup frozen, grated coconut (available in Indian grocery stores)
1 teaspoon mustard seeds
1 tablespoon split black gram/ urad dal
3 dry red chilies
2 Thai green chilies
10 raw, unsalted, cashews
1 tablespoon oil
4-5 curry leaves
1/2 teaspoon asafetida
2 cups cooked, cooled rice
1. Heat oil in a pan, when hot add mustard seeds. Let it pop.
2. Add black gram dal, dry red chilies, asafetida powder, fry for 30 seconds.
3. Add cashews and fry till it turns golden brown. Add green chilies and cook for 30seconds.
4. Add curry leaves and grated coconut. Toast the coconut on medium heat till it turns reddish brown.
5. Turn off the heat, add cooked rice and salt, mix well.