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.
Rice - 2cups
Fresh grated coconut - 1/4cup
Roasted Peanuts - 1/4cup
Cilantro - 1/4cup, finely chopped
Chana dal - 1tbsp
Urad dal - 1tbsp
Mustard seeds - 1tsp
Curry leaves - 10
Red Chilies - 2
Green chilies - 2~3, finely chopped
- 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.