This is quick (lazy) version of coconut
rice. I dont have ingredients measured, but worry not use your instincts and it will be fine. The traditional
recipe, rice should be cooked in coconut milk.
But who’s got that kinda time?
What
I found in my kitchen:
Leftover boiled rice
Coconut oil or Ghee
Fresh coconut grated
Urad dal and chana dal
Tamarind (Imli) soaked in water
Curry leaves
Mustard seeds
Coconut milk
Green chilli (can use red dry chilli
instead)
Toasted cashewnuts
What
I managed to whip up:
1) In a skillet heat some coconut
oil, Add mustard seeds, urad dal, chana dal and curry leaves.
2) Next add in grated coconut and
roast lightly. Careful not to brown the coconut.
3) Add chopped chillies.
4) Next goes in about 3
tablespoons of coconut milk (just enough to coat the rice that you will be
adding in later)
5) Add imli juice. This is
optional. I used very little imli for a sweet sour balance.
6) When the sauce bubbles, add in
the rice. Mix well.
7) When the rice is hot enough,
switch of the flame.
8) Add a generous spoon of ghee
9) Season with salt and pepper
10) Garnish with roasted cashews
and curry leaves
Note:
If rice is just prepared
and steaming hot then add in the rice to the sauce and switch of the flame
instantly. Also, use less of coconut
milk, to avoid it getting soggy.
For my leftover rice, I needed
the moisture from coconut milk so I added more.
Bon Appetite!
