Coconut Rice

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather and Prep

   First, ensure your 1 cup of Basmati rice is already cooked and completely cooled. The grains should be separate and not sticky. Keep your large kadhai/wok, stirring spoon, measuring cups, and spoons ready. On your chopping board, slit the 1 medium green chilli lengthwise and keep the 10-12 curry leaves handy. Measure out all your dals, mustard seeds, cashews, and grated coconut into small bowls.

2. 02

   Heat the Oil

   Place the large kadhai/wok on your stove over medium flame. Add 2 tbsp of cooking oil to the kadhai. Let the oil heat up for about 1 minute until it shimmers slightly. You can test if it's hot enough by dropping a single mustard seed; it should splutter immediately.

3. 03

   Temper Mustard Seeds

   Once the oil is hot, add 1/2 tsp of mustard seeds to the kadhai. Cook them for about 15-20 seconds, stirring occasionally, until they start to splutter and pop. This indicates they are cooked and have released their flavor.

4. 04

   Add Dals and Cashews

   Immediately add 1 tsp of urad dal and 1 tsp of chana dal to the kadhai. Also, add the 10-12 cashew halves. Continue to cook on medium flame, stirring constantly with your stirring spoon, for about 1.5 to 2 minutes. The dals should turn light golden brown, and the cashews should also get a light golden color.

5. 05

   Introduce Aromatics

   Once the dals and cashews are golden, add the slit 1 medium green chilli and 10-12 curry leaves to the kadhai. Be careful as the curry leaves might splutter. Stir and cook for another 30 seconds. You will notice a fragrant aroma from the curry leaves.

6. 06

   Sauté Coconut

   Now, add the 1/2 cup of fresh grated coconut to the kadhai. Reduce the flame to low. Sauté the coconut for exactly 2 minutes, stirring continuously. The coconut should become slightly fragrant and just barely start to change color, but it should not brown.

7. 07

   Combine with Rice and Salt

   Turn off the flame. Add the 1 cup of cooked and cooled rice to the kadhai. Sprinkle 3/4 tsp of salt evenly over the rice. Using your stirring spoon, gently fold the rice into the tempered ingredients. Be careful not to mash the rice grains.

8. 08

   Gentle Mixing

   Continue to gently mix for about 1-2 minutes, ensuring that all the rice grains are evenly coated with the tempered spices and coconut. The rice should look uniformly mixed with specks of golden dal, cashews, green chilli, and curry leaves.

9. 09

   Serve

   Transfer the Coconut Rice into a serving bowl. It is now ready to be served. This dish is best enjoyed warm.