Ingredients
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4
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2
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4
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Directions
South Indian Coconut Chutney Powder With Buttered Basmati Rice,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. Dont let the name fool you its coconut, yes, but this is not like eating a Mounds candy bar its not sweet at all. The powder is a condiment, served with buttered basmati rice and it is delicious. Its 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 its 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 powderfor 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 its relative. The powder recipe makes 5 cups. Prep time reflects the time it takes to make the powder.”
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Steps
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1
Done
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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. |
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2
Done
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Dry Roast the Cumin Seeds in a Cast Iron Skillet or Any Heavy Pan Until It Is Fragrant About 3 5 Minutes Watch It Dont Let It Burn. |
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3
Done
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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. |
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4
Done
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Place in a Bowl and Add the Remaining Unprocessed 2 Cups of Coconut Powder Stir to Combine. |
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5
Done
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Store in an Air-Tight Container. |
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6
Done
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Prepare the Rice by Rinsing the Rice in Hot Water Drain Then Place in a Pot With the 4 Cups of Water. |
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7
Done
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Bring to a Boil, and Then Cover With a Tight-Fitting Lid and Simmer Over Very Low Heat Until the Water Is Absorbed. |
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8
Done
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Uncover and Fluff With a Fork, Then Cover and Cook For About 5 Minutes Longer. |
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9
Done
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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. |
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10
Done
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Serve! |
