South Indian Coconut Chutney Powder With Buttered Basmati Rice Recipes

SOUTH INDIAN COCONUT CHUTNEY POWDER WITH BUTTERED BASMATI RICE

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!

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

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.

QUICK COCONUT BASMATI RICE

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.

COCONUT BASMATI RICE

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.