Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
South Indian Toasted Coconut Rice with Cashew Nuts
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.
|oil, coconut oil, ghee or butter|
|raw cashew nuts|
|whole coriander seeds (see Note)|
|black split urad dal (optional)|
|dried bird’s eye chilli (or use ½ tsp chilli flakes)|
|sea salt flakes, to taste|
From the book