The sweetness and nuttiness of freshly grated coconut are enhanced by the mild heat from the chilies, and the fragrance of hing. A sublime experience, this coconut rice is. And gets ready in a jiffy.
1cupbasmati rice, cooked so that grains are separate
Tempering & Seasoning Ingredients
1tspMustard seeds
1tbsp urad dal
1sprigCurry leaves
10-15pieces broken or whole cashew nutsunsalted
1-2green chiliesfor flavor; can be skipped
1/4tspHing
1/2cupFresh or frozen grated coconut
1/2tspsalt for the coconut mix
1tbsptempering oil (avocado/coconut)
Instructions
Cook rice – for basmati, typically I use 2 cups water to 1 cup of washed and soaked rice, so that the grains are separate. Spread in a bowl, drizzle some oil, sprinkle salt and hing
Gather seasoning and tempering ingredients – curry leaves, cashew pieces, green chilies
In a pan, heat the oil for tempering. When hot, add the mustard seeds and let them pop. Lower heat. Add urad dal, and let it get golden.
Add cashew pieces, curry leaves, and slit green chilies, if using and fry for a minute or so, until the cashew pieces get golden brown
Add fresh/frozen and thawed coconut and fry. You’ll know it’s ready when it gets golden brown, and releases a nutty fragrance
Add salt to the seasoning
Pour over the cooled rice, and mix gently without breaking the grains
Serve with avial. This is part of a mixed rice thali of puliyodarai (tamarind rice/pulihora), avial (vegetable yogurt gravy), papad, dhaddiyonnam (yogurt rice), and mango thokku (pickle)
Recipe Notes
makes a quick lunch to be packed (and no, the coconut won’t go bad as it’s toasted/fried well)
Great with a variety of sides – potato chips, papad, avial, more kozhambu
This mixed rice thali is typically made for picnics – with puliyodarai, lemon rice, yogurt rice
Made on the 2nd day of the Pongal festival when people typically go “sightseeing” and pack all these foods
Made on Aadi Perukku day which is a unique South Indian and specially a Tamil festival celebrated on the 18th day of the Tamil month of Adi (mid July). The festival coincides with the rising of the rivers and to pay tribute to water’s life-sustaining properties. It is celebrated near river basins, water tanks, lakes and wells etc. of Tamil Nadu when the water level in the rises significantly heralding the onset of Monsoon. It is also famous among Sri Lankan Tamils. This is also celebrated by most of the Tamils/Hindus around the world. (source: wikipedia) On this day, people flock the banks of these water bodies with mixed rice dishes such as coconut rice, tamarind rice, etc. to celebrate the river goddesses
Who can forget the first scene in Kalki’s immortal epic “Ponniyin Selvan” which starts on the banks of Veeranarayanam lake, with Vanthiyathevan riding along on a horse, carrying a message to Aditya Karikalan, and sharing the picnic with the villagers celebrating Aadi perukku?