Besides being extensively used in South Indian cuisine, coconut has a prominent part to play in Hindu religious functions. No Hindu ceremony is complete without offering a coconut to God. When it comes to Indian food and especially the Southern cooking, coconut is used in all most all preparations ranging from breakfasts to desserts. I believe the coconut adds that ultimate zing to any boring, bland food.
Here is one of my favorite rice dishes which my mom prepares using freshly ground coconut and spices. I feel it stands out among the rest of the rice dishes because of it's unique flavor imparted by the freshly ground spice mixture. (Infact rubbina = ground, chitrannam with ground masala). It is simple to prepare and utterly delectable.
This is my entry to JFI/ coconut hosted by Ashwini of Food for thought.
The quantity of the ingredients provided are according to my taste preferences. You can change them to suit your needs.
Rice - 1 cup (Sona Masoori)
For the masala -
Fresh coconut, grated- 1 cup
Tamarind - 1 Tbsp (a small lemon size) - Soak in water for easy grinding
Powdered jaggery - 1 tbsp
Red chillies - 12
Mustard seeds -1/4 tsp
Hing / Asafoetida - a little
Salt - Accordingly
For the tadka -
Oil - 1 tbsp
Peanuts - 1/4 cup
Chana dal - 1 tbsp
Mustard seeds - 1/2 tsp
- Cook the rice with two cups of water in a pressure cooker.
- Grind all the masala in a blender into a paste using as little water as possible.
- Do the tadka / seasoning. Heat oil in a small pan. Add peanuts, chanadal, mustard seeds,curry leaves in that order. Toast them till dal and peanuts turn golden brown. Add turmeric powder at the end. Remove.
- Add the ground paste, seasoning to the cooked rice and mix well. Do not add the masala at once. Go on adding little by little and do the taste testing. DO NOT COOK IT.
- Serve hot.