Indian
Indian - Regional Mains
Coconut Chutney
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup sona masoori rice, cooked and cooled
- • 3/4 cup freshly grated coconut
- • 3 tbsp coconut oil
- • 1 tsp mustard seeds
- • 1 tsp split chana dal
- • 1 tsp urad dal
- • 2 dried red chilies
- • 2 tbsp roasted cashews
- • 10 curry leaves
Preparation Steps
1
Phase 1
Cook the rice until the grains are separate, spread to cool, and break up any clumps.
2
Phase 2
Heat the coconut oil and fry the chana dal, urad dal, dried red chilies, and cashews until golden.
3
Phase 3
Add the mustard seeds and curry leaves and let them crackle.
4
Phase 4
Add the grated coconut and toss for a minute until lightly toasted and aromatic.
5
Phase 5
Fold in the cooled rice with salt until evenly mixed.
6
Phase 6
Serve this Thengai Sadam (coconut rice) warm or at room temperature.