Receta Sri Lankan Coconut Rice
This Sri Lankan coconut rice is a tasty accompaniment not only to the Sri Lankan vegetable curry but also to any spicy curry. Fresh grated coconut is added to cooked rice along with fried peanuts and a flavorful tempering.
I loved the addition of soaked dals to the tempering, I think it made the dals nice and crunchy when sauteed. I used coconut oil to enhance the coconut flavor, but ghee or regular cooking oil can also be used.
Ingredients: Serves 4
- Rice - 2cups
- Fresh grated coconut - 1/4cup
- Roasted Peanuts - 1/4cup
- Cilantro - 1/4cup, finely chopped
- For Tempering:
- Chana dal - 1tbsp
- Urad dal - 1tbsp
- Mustard seeds - 1tsp
Curry leaves - 10
Red Chilies - 2
Green chilies - 2~3, finely chopped
Method:
Wash and soak the rice for at least 30 minutes. Soak the dals separately for 30 minutes.
Pressure cook the rice with some salt. Alternately rice can be boiled in a big pot of water with salt. Drain the water.
Heat 3tbsp coconut oil in a small pan, add mustard seeds, soaked dals, green chili, red chili and curry leaves. Once the seeds start to splutter, add the tempering to rice.
Add peanuts, grated coconut and chopped cilantro. Mix well and serve with Sri Lankan Curry.