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.
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 |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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