Nariyalwale Chawal/ Coconut Rice

My second day of blogging marathon with coconut as main ingredient goes for a rice dish. I chosed this nariyalwale chawal from the famous Tarladalal's Chawal cookbook, as my theme of this week goes for chose an ingredient and cook from 3 different cookbooks.Initially i want to chose paneer as most of the cookbook have atleast three or four dishes with paneer as main ingredient, so i felt that paneer is quite an easy choice and i want to make my theme more interesting. Thats y i went through my cookbooks seriously for almost 4 days and finally i chosed coconut as main ingredients. Thanks to Srivalli for pulling me to go through my cookbooks as they were sleeping in my book shelf since a long.

Coming to this coconut rice, this rice is completely different from the usual South Indian coconut rice, yep this rice is cooked in coconut milk and the tempering part goes for urad dal and moongdal with some peanuts and usual spices. South Indians make their coconut rice simply by making a tempering and add the freshly grated coconuts to the rice. This nariyalwale chawal is between our usual coconut rice and coconut pulao,however i prepared this dish three days back and serve with a spicy potato fry. Since this rice will be mildy spicy,its better to serve them with a spicy side dish.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

2cups Basmati rice
4cups Coconut milk
1tbsp Urad dal
3tbsp Split yellow moongdal
6nos Dry red chollies
Few curry leaves
3tbsp Salted peanuts (crushed lightly)
Oil
Salt
1/4cup Grated coconut (for garnishing)

Wash and soak the rice for 15minutes,drain and keep aside.

Heat oil in a pressure cooker, add the urad dal and moong dry and fry until they turns golden brown.

Add the red chillies,curry leaves,crushed peanuts and fry again for few minutes.

Now add the rice,saute for 2minutes, add the coconut milk,salt and pressure cook for 2whistles.

Allow the steam tp escape, separate the grain of rice lightly with a fork.

Serve hot garnished with grated coconut along with a spicy side dish.