Week 1 Day 2 of BM #58 -
Check out this very traditional rice preparation which is often made on festival days as an offering to the Lord.
I don't make this very often at home as my husband is sensitive to Fresh Coconut. I had made this rice for a temple event in a large scale and the measurements mentioned here have been scaled down.
Fresh Coconut, shredded 1 cup + more if preferred
Rice 2 cups (I used Sona Masoori)
Salt and Green Chilies as needed
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Peanuts few, cashews few, Asafoetida 2 pinches, Curry leaves few, Red Chilies 2)
Method Of Preparation -
I cooked rice in a rice cooker and added salt along with rice. I felt that is easier for the salt to be evenly distributed. Spread out the rice in a wide pan/tray to let the rice cool a little.
[I used green chili paste as I made this rice when green chilies were not available here in the markets, but I had some frozen green chili paste which I used here.]
In a pan, heat oil and add the rest of the seasoning ingredients. After the dals and nuts are evenly browned, add the coconut and green chilies and saute for a minute (just to warm the coconut a little). Remove from heat.
Mix in the coconut and seasoning mixture into the rice and mix well.
Adjust the flavors and the coconut rice is ready to be served.
Preparation Time 45 min
Makes 4-5 cups