Buttered Basmati Rice with South Indian Coconut Chutney Powder
This delightful dish features a fragrant, buttery basmati rice paired with a unique South Indian coconut chutney powder that adds a savory and spicy twist. Originating from Hyderabad, this recipe highlights the versatility of coconut in savory dishes, distancing it from the typical sweet connotations. The chutney powder is made with roasted channa dal, unsweetened dry coconut, and a medley of spices, providing a flavorful accompaniment that transforms simple rice into a comforting meal. This dish is perfect for summer gatherings, as the chutney powder can be prepared in advance and stored for later use. Whether served alongside grilled chicken or fish, it's sure to intrigue your guests and elevate your dining experience. Enjoy it as a standalone dish, or pair it with any main course for an authentic taste of Indian comfort food.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Dry roasted channa dal
1 cup (Ground to a fine powder.)
Dry coconut powder
4 cups (Divided into two portions; 2 cups used in processing and 2 cups for mixing.)
Kosher salt
3 teaspoons (Used in chutney powder mix.)
Whole cumin seeds
2 teaspoons (Dry roasted and ground.)
Indian red chili powder
2 teaspoons (Used in chutney powder mix.)
Basmati rice
2 cups (Rinsed and drained.)
Water
4 cups (For cooking rice.)
Unsalted butter
4 tablespoons (Melted into rice.)
Instructions
1
In a spice grinder, pulse the dry roasted channa dal to a fine powder, working in batches if needed.
2
In a heavy skillet, dry roast the cumin seeds over medium heat until fragrant, about 3 to 5 minutes. Be vigilant to avoid burning.
3
In a food processor, combine 2 cups of the coconut powder with the channa dal powder, kosher salt, cumin seeds, and Indian red chili powder. Process until you achieve a fine, uniform powder.
4
Transfer the blended mixture to a bowl and incorporate it with the remaining 2 cups of coconut powder, ensuring even distribution. Store this chutney powder in an airtight container for freshness.
5
To prepare the basmati rice, rinse the rice in hot water thoroughly to remove excess starch, then drain.
6
In a large pot, combine the rinsed rice with 4 cups of water. Bring to a boil.
7
Once boiling, cover with a tight-fitting lid, reduce the heat to very low, and let it simmer until all the water is absorbed, usually about 15-20 minutes.
8
After cooking, fluff the rice gently with a fork. Cover and let sit for an additional 5 minutes.
9
Melt the unsalted butter into the rice, stirring until evenly coated. Add about 1/2 cup of the coconut chutney powder and mix well. Adjust the flavor by adding more chutney powder and butter to taste, typically an additional 1/2 cup of powder and 2 tablespoons of butter.
10
Serve the buttered rice warm, garnished with extra chutney powder on the side for those who desire more flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Buttered Basmati Rice with South Indian Coconut Chutney Powder?
It is a fragrant, buttery basmati rice dish paired with a savory and spicy South Indian coconut chutney powder made from roasted channa dal and spices.
Where does this specific recipe originate from?
This recipe originates from Hyderabad, India.
Is the coconut used in this recipe sweet or savory?
The coconut in this recipe is used in a savory application, distancing it from typical sweet coconut dishes.
What are the key ingredients in the chutney powder?
The chutney powder consists of dry roasted channa dal, dry coconut powder, kosher salt, cumin seeds, and Indian red chili powder.
How should the channa dal be prepared?
The dry roasted channa dal should be pulsed in a spice grinder until it becomes a fine powder.
How long should the cumin seeds be roasted?
Cumin seeds should be dry roasted over medium heat for about 3 to 5 minutes until they become fragrant.
What type of coconut powder is required?
The recipe calls for unsweetened dry coconut powder.
How do you achieve a uniform texture for the chutney powder?
By processing half of the coconut powder with the powdered channa dal, salt, cumin, and chili powder in a food processor.
How should the final chutney powder be stored?
It should be stored in an airtight container to maintain its freshness.
Why do you rinse the basmati rice before cooking?
Rinsing the rice in hot water helps remove excess starch, ensuring a better texture.
What is the water-to-rice ratio for this recipe?
The ratio is 2 to 1, specifically 4 cups of water for 2 cups of basmati rice.
How long does it take to simmer the rice?
The rice usually takes about 15-20 minutes to simmer on very low heat until all water is absorbed.
What should you do after the rice has finished simmering?
Fluff the rice gently with a fork, cover it, and let it sit for an additional 5 minutes.
What kind of butter is used in the rice?
The recipe specifies using unsalted butter.
How much butter is added to the cooked rice?
Initially 4 tablespoons are melted into the rice, with an optional additional 2 tablespoons to taste.
How much chutney powder is mixed into the rice initially?
About 1/2 cup of the coconut chutney powder is mixed into the buttered rice at first.
Can you add more chutney powder if needed?
Yes, you can adjust the flavor by adding up to another 1/2 cup of powder and more butter to taste.
What are some recommended pairings for this dish?
It can be served alongside grilled chicken or fish, or as a standalone comfort meal.
Is this dish suitable for summer gatherings?
Yes, it is perfect for summer gatherings because the chutney powder can be prepared well in advance.
What makes this dish vegetarian?
The ingredients consist of grains, legumes, spices, and dairy (butter), making it a vegetarian-friendly meal.
What provides the spicy kick in the chutney powder?
The Indian red chili powder provides the heat and spicy flavor profile.
Should the rice be served hot or cold?
The buttered rice should be served warm for the best flavor and texture.
How is the dish garnished?
It is garnished with extra chutney powder on the side for guests to add more flavor if they wish.
How many total cups of coconut powder are used in the whole recipe?
The recipe uses a total of 4 cups of dry coconut powder.
What type of salt is recommended for the chutney mix?
Kosher salt is recommended for the chutney powder mixture.
Can the chutney powder be prepared in batches?
Yes, especially when grinding the channa dal, it is suggested to work in batches if needed.
What is channa dal?
Channa dal is split baby chickpeas, which are dry roasted and ground in this recipe to provide a nutty base.
How many teaspoons of cumin seeds are used?
The recipe uses 2 teaspoons of whole cumin seeds.
Does this dish contain cholesterol?
While specific values aren't listed, it contains butter which is a source of cholesterol.
Is this a traditional Indian recipe?
Yes, it is described as an authentic taste of Indian comfort food with traditional South Indian components.