1 Hours
|
4 Servings
|
Difficulty : 6/10
|
Coconut and the rice-plant are commonly found in the tropics all-around the world and so coconut rice is famous in many cultures throughout the world. The recipes are used in various cultures from Southeast Asia to the Caribbean. Coconut rice can be served by itself or with curry in South India. In recipe listed below, we will use fresh grated coconut, lemon. We will use plantains (raw banana) for spicy south Indian style curry.
Preparation: 1 hour
Servings: 4
Ingredients:
Coconut Lemon Rice:
- 2 cup long grain rice or rice of your choice.
- 1/2 lemon juice freshly squeezed
- 1 cup freshly grated coconut
- 1 tsp chana dal
- 1 tsp udad dal
- 1 tsp peanuts splits
- 1 tsp mustard seeds
- 1 tsp curry leaves
- 2 dry red chilies
- 2 green chilies cut in small pieces
- 1/2 tsp turmeric powder
- 1/4 cup cilantro leaves
- salt to taste
- 3 tsp oil
Banana Curry:
- 4 plantains boiled and cut into small square pieces
- 3 tsp oil
- 2 red dry chilies
- 2 tomatoes finely chopped
- 1/2 tsp ginger paste
- 1 cup coconut milk
- 1 small onion finely chopped (optional)
- Salt to taste
- 1 tsp red chili powder
- 1 tsp curry leaves
- 1/4 cup cilantro leaves
Preparation:
Coconut Lemon Rice
- In separate bowls, soak peanuts, red dry chili, urad dal and chana dal for 30 minutes.
- In a large pan boil 4 cups of water and add rice and 1/2 tsp salt.
- Cook rice until they are soft but not so much that they would break. Keep the grain whole.
- Drain them in drainer to remove access water and let it cool.
- In a shallow pan, heat 3 tsp oil and add mustard seeds.
- Once you hear them cracking, add red soaked chilies, soaked dals, and green cut chilies and curry leaves.
- Stir for 30 seconds and add grated coconut.
- Stir it for 1 minute on low flame and add turmeric powder.
- Add lemon juice with 1/4 cup of water and salt to taste.
- Once the water is almost evaporated, turn off the heat and add rice.
- Stir to mix well without breaking the rice. Garnish with cilantro.
- Lemon coconut rice is ready to be served.
Banana Curry
- Soak red dry chili for 30 minutes and blend to make paste.
- In a large pan heat 3 tsp of oil.
- Add curry leaves, and tomatoes.
- Add salt and stir until the tomatoes are soft.
- Add ginger and red chili paste and chili powder.
- Now add boiled plantains and stir and mix well.
- cover and saute it for 1 minute
- Add coconut milk and 1/2 cup of water and cover.
- Keep stirring until the gravy is thick and water has evaporated.
- Garnish with cilantro and curry is ready to serve with the rice.
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