🥥 Indian-Style Coconut Rice 🌶️🍚 An Ital Recipe 👨‍🍳

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(Edited)

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You can barely call this coconut rice a side dish because it is so delicious all by itself, but it's also a really nice compliment to a wide variety of dishes.

🥥🌶️ Coconut Rice 🌶️🍚

so nice you'll want to eat it twice

     This is my version of a classic South Indian dish with a few Suriname twists, mostly substitutions because Suriname doesn't have a lot of ingredients. This recipe is much tastier if you can replace the raw peanuts with cashews, but they are just too expensive here, so we make do with what we have.

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     I recently published a post celebrating the rediscovering of curry leaves here in Suriname, and now with a steady but distant supply, I am making some of my favorite recipes again. The first one I wanted to share with you is a Khmerican Family Abroad classic, this super-duper coconut rice.

🥥🥜 Coconut Rice Ingredients 🌶️🌿

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  • cooked brown rice | 2x cups
  • shredded or grated fresh coconut | 1x cup
  • toor dal or masoor dal | 1x tbsp
  • yellow mustard seeds | 1x tsp
  • cumin seeds | ½ tsp
  • fresh red chilies | 3x
  • green chili (not spicy) | 1x
  • curry leaves | 10x or more
  • ginger | 1x tbsp
  • hing (asafoetida) | ⅛ tsp
  • raw peanuts | 2x tbsp
  • salt | to taste

👨‍🍳 Let's Start Cookin' 🔥

STEP 1

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     Preheat a wok on a low flame and place the dal/lentils in the wok. Stir often while toasting the lentils until they are fragrant and browned.

STEP 2

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     Add 2 tablespoons of oil the wok once the lentils are toasted, increase the flame a little bit, and add the cumin seeds, mustard seeds, fresh red chilies, and hing. Fry until the mustard seeds being to pop and the cumin seeds brown a bit.

     If you need to, add a small spoon of water to the wok while frying if you fear your spices are close to burning.

STEP 3

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     Now add the green chilies, ginger, curry leaves, and peanuts, and begin stir-frying until the everything is fragrant.

STEP 4

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     Increase the flame to medium and add the shredded coconut meat and desired salt. Quickly stir-fry the coconut meat with the spices until the coconut smells good and is toasted a bit.

STEP 5

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     Admire what you've done so far and take in the smells, and increase the flame to high.

STEP 6

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     Add the rice and stir-fry a few minutes until the rice is heated all the way and steaming. Turn off the stove and transfer the coconut rice to a serving dish.

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     Enjoy with rasam, sambar, curries, or even all by itself. Sometimes we fry some tempeh and add it to make this a quick and complete meal, but it really is a delicious snack all by itself.

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🙏 THANKS FOR READING 🙏

If you enjoyed this post, please upvote and reblog.

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What I'm really noticing about cooking Indian food is that yum frying of spices to start with, and the dhal fry is a really intresting one to me as I've never really done it before - I did it with a brinjal curry on the weekend. I love coconut rice - it's one of Jamie's faves too and he will always order it if we can afford it as of course plain rice is the cheaper option! Too easy to make at home though, right?

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The family always comes rushing in the kitchen when I start preparing dinner trying to guess what's on the menu by looking at the cutting board and smelling the frying spices. I definitely recommend a smaller dal for this because then you won't have to roast if before frying with the spices. As you know are choices are limited, and split pigeon peas dominate the landscape here. Coconut rice is super-delish, but maybe not as good as that tamarind rice you made a while back. Coconut rice is pretty easy assuming you can get all the ingredients.
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Coconut fried rice is tasty but you don’t make it more time like other food. Thank you for share with us. Maybe I will try it someday but Hmm 🤔 I think that’s not a good idea because when I know how to cook I will make a lot and you stop do it. That’s right? Yes, it's very right 😻. So I don’t want to make it.

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Haha, funny @sreypov. I only showed you how to make tadka dal and peanut vada, and now you don't want to learn more Indian food because you're afraid you'll have to make it every time. How bout' you teach me to perfect a couple of Khmer dishes first, then I'll teach you my coconut rice recipe.
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You guys really need to get back into the ital restaurant biz! I can see it is your passion!
The coconut rice look nice!

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We do hop to see that become a reality again very soon. For now it looks like potentially back to Albania because of cheap flights and a recent phone call I made to the Albanian Embassy in DC concerning a visa for Cambodians. Coconut rice is where it's at. I tried to make this dish a few times in Jamaica but the other Rastas would always barge in and take over, converting it to a Jamaican dish they assumed I was preparing improperly.
Bless up!
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Whoa I missed this one earlier. I will have a big giant plate please!

I can't find coconut meat like that. What I wouldn't give to have a taste of that dish. You and Sreypov better have a restaurant soon. I don't care where it is. I am a comin'!

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This is a tried and true family favorite, and more often than not, it actually ends up as a stand-alone meal with a few small accessories. We would to love to reopen our Ital restaurant somewhere on this Earth, and now it's a matter of which country will give us the fairest chance at doing this. Right now Ethiopia and Albania are looking very promising....stay tuned.
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@justinparke Coconut is my favorite fruit. Having it with rice would be an excellent combination. I'm going to try this one for sure.
Just a quick question - did you use coconut oil in here or regular mustard oil?

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Thanks @sugandhaseth, in our cooking we often blend vegetable oil and coconut oil together, and that is what we used in this recipe. I wish there was mustard oil here in Suriname, but even though the Indian diaspora make up more than 50% of this country, they have culinarily lost touch with India, and many spices and ingredients are unavailable.

I think if you mixed coconut and mustard oil, it could only make this dish a little more delicious. Thanks for stopping by. !ENGAGE 20

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