South Indian Coconut Chutney Powder With Buttered B

Name: South Indian Coconut Chutney Powder With Buttered Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the powder; 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; For the rice; 2 cups basmati rice; 4 cups water; 4 tablespoons unsalted butter

Servings: persons

1
Grind the roasted channa dal in a spice grinder until it is a fine powder - 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 - about 3 - 5 minutes - watch it don't 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 - then process until it is a nice powdery consistency.
4
Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine.
5
Store in an air-tight container.
6
Prepare the rice by rinsing the rice in hot water - 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!

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the powder, 1 cup dry roasted channa dal, 4 cups dry coconut powder, 3 teaspoons kosher salt, and more.

Yes, South Indian Coconut Chutney Powder With Buttered Basmati Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South Indian Coconut Chutney Powder With Buttered Basmati Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions