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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
South Indian Toasted Coconut Rice with Cashew Nuts
![Rukmini Iyer’s South Indian Coconut Rice with Cashew Nuts](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/S_INDIAN_COCONUT_RICE_IE_MINI_077_adj-scaled-2.jpg)
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
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