South Indian Coconut Chutney Powder With Buttered Basmati Rice Recipes

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SOUTH INDIAN COCONUT CHUTNEY POWDER WITH BUTTERED BASMATI RICE



South Indian Coconut Chutney Powder With Buttered Basmati Rice image

This is an adopted recipe. Here's what the original chef had to say about it: "This is a dish I learned to cook from my friend from Hyderabad, India. Don't let the name fool you - its coconut, yes, but this is not like eating a Mounds candy bar - it's not sweet at all. The powder is a condiment, served with buttered basmati rice and it is delicious. It's Indian comfort food! I usually make a batch of the powder at the beginning of the summer and it lasts for a while. Serve the buttered rice combination with chicken or fish grilled on the BBQ - it's delicious and people will ask you what this is - it is not a heavy coconut flavor at all! Dry roasted channa dal, coconut powder and the other ingredients are available at Indian grocery stores. You will need a food processor and a coffee/spice grinder. You could easily cut the recipe in half if you are afraid to make that much of a commitment. Naturally you do not have to make so much rice, but this will give you an idea of the proportion of rice to powder...for an individual serving, you can add a teaspoon or two of the powder to your buttered rice. Two cups of basmati rice will serve about 8 to 10 people - it's relative. The powder recipe makes 5 cups. Prep time reflects the time it takes to make the powder."

Provided by spatchcock

Categories     Coconut

Time 15m

Yield 5 cups

Number Of Ingredients 8

1 cup dry roasted channa dal
4 cups dry coconut powder
3 teaspoons kosher salt
2 teaspoons whole cumin seeds
2 teaspoons indian red chili powder
2 cups basmati rice
4 cups water
4 tablespoons unsalted butter

Steps:

  • Grind the roasted channa dal in a spice grinder until it is a fine powder - you may need to do this in two or three batches.
  • Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant - about 3 - 5 minutes - watch it don't let it burn.
  • Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili - then process until it is a nice powdery consistency.
  • Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine.
  • Store in an air-tight container.
  • Prepare the rice by rinsing the rice in hot water - drain then place in a pot with the 4 cups of water.
  • Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
  • Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
  • Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
  • Serve!

Nutrition Facts : Calories 507.3, Fat 14.2, SaturatedFat 6.6, Cholesterol 24.4, Sodium 1078.2, Carbohydrate 82.4, Fiber 10, Sugar 5, Protein 14

SOUTH INDIAN COCONUT RICE



South Indian Coconut Rice image

Lovely with curries, particularly sea-food, this rice dish from Tamil Nadu is seasoned with lightly roasted coconut, cilantro, curry leaves, dried red chillies, and mustard seeds. It also contains a small amount of chana dal and urad dal, which, when roasted, provide a nutty taste and texture. If you cannot obtain fresh coconut, soak 1 1/4 cups of unsweetened, desiccated coconut in warm water (to barely cover) for 1 hour then drain and squeeze dry.

Provided by Daydream

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups basmati rice
3 tablespoons coconut oil (or vegetable oil)
6 dried red chilies, torn into 1/2-inch pieces
1 1/2 teaspoons channa dal
1 1/2 teaspoons Urad Dal
1 teaspoon brown mustard seeds
15 fresh curry leaves
1 teaspoon salt (more or less, to taste)
1/4 teaspoon asafoetida powder
1 3/4 cups freshly grated coconut
2 tablespoons chopped fresh cilantro

Steps:

  • Wash the rice well and cook until tender in a rice cooker or by the absorption method.
  • While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
  • Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
  • Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
  • As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
  • Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

Nutrition Facts : Calories 716.8, Fat 37.5, SaturatedFat 30.7, Sodium 608.5, Carbohydrate 88.2, Fiber 11.1, Sugar 7.3, Protein 12

QUICK COCONUT BASMATI RICE



Quick Coconut Basmati Rice image

Make and share this Quick Coconut Basmati Rice recipe from Food.com.

Provided by Magicshell

Categories     Asian

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups basmati rice
1 (14 ounce) can unsweetened coconut milk
3 1/2 cups water
salt
pepper

Steps:

  • Rinse the rice in a fine mesh strainer until the water runs clear.
  • Put the rice, water, coconut milk, salt and pepper in a rice cooker. Turn it on and let it cook. Fluff rice with a fork before serving. Easy and delicious.

Nutrition Facts : Calories 358, Fat 13, SaturatedFat 10.1, Sodium 13.6, Carbohydrate 55, Fiber 2.4, Sugar 0.6, Protein 6.5

COCONUT BASMATI RICE



Coconut Basmati Rice image

Make and share this Coconut Basmati Rice recipe from Food.com.

Provided by Doelee

Categories     Coconut

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup basmati rice
1 1/3 cups water
1/2 cup unsweetened coconut milk
1/4 teaspoon turmeric
1/4 teaspoon salt
2 pinches cinnamon, don't over do

Steps:

  • Bring water to a boil, lower heat.
  • Stir in all other ingredients, return to a boil.
  • Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.

Nutrition Facts : Calories 454.8, Fat 14.8, SaturatedFat 11.2, Sodium 307.8, Carbohydrate 73.3, Fiber 3.4, Sugar 0.8, Protein 8.5

MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)



Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling) image

Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.

Provided by Anu_N

Categories     Breakfast

Time P1DT4h30m

Yield 6 serving(s)

Number Of Ingredients 28

2 cups parboiled rice
1 cup uncooked rice
1 cup split Urad Dal (split black gram)
1/2 teaspoon fenugreek seeds
salt
oil (for frying)
ghee or clarified butter (while setting up the final product -- the masala dosa)
3 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon gram dal
1 teaspoon black gram dal
2 medium onions, finely chopped
4 green chilies, finely chopped
1 inch ginger, finely chopped
2 sprigs curry leaves, finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 1/8 lbs potatoes, boiled,peeled,chopped
salt
coriander leaves, finely chopped (use about one handful)
1 lemon, juice of (optional)
2 teaspoons oil
1 pinch asafoetida powder
3 dried red chilies
1 1/2 tablespoons split Urad Dal (split black gram)
1/2 coconut, grated
salt
tamarind pulp (use a lemon-sized ball)

Steps:

  • For the dosa: Soak the parboiled and uncooked rice together in water.
  • Separately, soak the dal and fenugreek seeds together in water.
  • After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
  • Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
  • The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
  • Heat a skillet and grease with some oil.
  • Pour a ladleful of batter and spread as quickly as possible into a thin circle.
  • Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
  • Cook until the dosa is done, then turn over and cook the other side until crisp.
  • Set the dosas aside.
  • Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
  • For the potato curry: Heat the 3 tablespoons of oil.
  • Season with the mustard and gram dals.
  • When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
  • When the onions are browned, add the potatoes and salt, and mix thoroughly.
  • Add the coriander leaves and lemon juice, if desired, and mix well.
  • For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
  • Fry until the dal turns brownish.
  • Remove from flame.
  • Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
  • Add a little water to make the chutney of a spreadable consistency.
  • To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
  • Spread approximately 1 tablespoon of chutney evenly all over the dosa.
  • Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
  • Sprinkle a little ghee or butter.
  • Roast for a minute or two.
  • Remove from flame and serve immediately.
  • Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

COCONUT-CASHEW BASMATI RICE



Coconut-Cashew Basmati Rice image

This simple recipe has an exquisite taste that would be great with any Thai dish. It also smells wonderful when cooking! Enjoy!

Provided by Nif_H

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsweetened coconut
1/4 cup roasted cashews, chopped
1 tablespoon butter
1 teaspoon sugar
1/8 teaspoon salt
1 cup basmati rice
1 cup light coconut milk
3/4 cup water

Steps:

  • Heat a medium saucepan over medium-high heat. Add coconut and cashews. Cook, stirring, until coconut is golden brown, about 2 minutes. Transfer to a large bowl.
  • Return pan to heat. Add butter, sugar, salt and rice. Stir until rice is glossy, 1 minute.
  • Add coconut milk and water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 minutes. Stir into coconut and cashews.

Nutrition Facts : Calories 437.2, Fat 26.5, SaturatedFat 19.1, Cholesterol 7.6, Sodium 167.9, Carbohydrate 46.3, Fiber 6.5, Sugar 4, Protein 7

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