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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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South Indian Toasted Coconut Rice with Cashew Nuts

Introduction

This is my grandmother Thathi’s recipe, and it’s one of my absolute favourites. With just a handful of ingredients and very little hands-on time, you’re left with a pot of rice with the most incredibly complex scent and flavour. I’m happy to eat a bowl of this by itself, but it also works beautifully with a chickpea curry or fried aubergines. If you’re cooking for fewer people, I’d recommend making up this quantity and freezing half for another day.

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Ingredients

basmati rice
boiling water
oil, coconut oil, ghee or butter
raw cashew nuts
Storecupboard:
whole coriander seeds (see Note)
black split urad dal (optional)
dried bird’s eye chilli (or use ½ tsp chilli flakes)
desiccated coconut
sea salt flakes, to taste

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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