South Indian Coconut Chutney Powder With Buttered Basmati Rice

South Indian Coconut Chutney Powder With Buttered Basmati Rice

Time: 15 mins


  • 1 cup dry roasted channa dal
  • 4 cups dry coconut powder
  • 3 teaspoons kosher salt
  • 2 teaspoons whole cumin seeds
  • 2 teaspoons indian red chili powder


  • 1 Grind the roasted channa dal in a spice grinder until it is a fine powder \u2013 you may need to do this in two or three batches.
  • 2 Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant \u2013 about 3 \u2013 5 minutes \u2013 watch it don\u2019t let it burn.
  • 3 Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili \u2013 then process until it is a nice powdery consistency.
  • 4 Place in a bowl and add the remaining unprocessed 2 cups of coconut powder \u2013 stir to combine.
  • 5 Store in an air-tight container.
  • 6 Prepare the rice by rinsing the rice in hot water \u2013 drain then place in a pot with the 4 cups of water.
  • 7 Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
  • 8 Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
  • 9 Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
  • 10 Serve!

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