You may have noticed that I'm not posting recipes as frequently these days. With both final exams and GREs descending on me in less than 2 weeks, I've simply had to shelf my planned posts until winter recess (with one exception this weekend ^-^). Luckily my dear friend Sala of Veggie Belly has kindly stepped in with an absolutely delicious and doable recipe for her fragrant coconut rice! You may recall that I shared a chocolate chestnut cake roll on her blog back in June. We lived not too far from each other then and I've really missed her company since she moved to the West Coast. While I've never tasted this specific dish of hers, I've sampled enough of her cooking to have confidence that all her recipes are dynamite! Please give your warmest welcome to the exceedingly sweet and talented Sala!
cauliflower broccoli poriyal or some spinach dal and some yogurt, makes a complete meal.
If you like some fruity sweetness in your coconut rice, throw in 2 tablespoons of raisins or dried cranberries or dried apricots.
Serves about 2
1/2 tsp PLUS 1 Tbsp vegetable oil
2 Tbsp cashewnuts pieces
1/4 tsp black mustard seeds
1 Tbsp chana dal
1/8 tsp asafoetida [hing]
1 dry red chili
4 curry leaves
1 cup fresh shredded coconut, available frozen in Indian and Asian stores
2 cups cooked long grain rice
Heat 1/2 teaspoon oil in a wok. Add the cashewnuts pieces and sauté them on low heat till they are golden. Removed the roasted cashewnuts and set aside.
In the same wok, heat 1 tablespoon oil. When the oil is hot, add the black mustard seeds. When they start to pop, add the chana dal. Sauté on low heat till the chana dal is golden, about 2 minutes. Then add asafetida, red chili and curry leaves. Stir till the red chili darkens a bit, about 1 minute.
Add the shredded coconut. Cook on medium-low heat, stirring often till the coconut starts to turn color and gets a little dry.
Now add the cooked rice and salt and toss well.
Serve hot, garnishes with the roasted cashews.