Manisha's Narali Bhat: 15-Min Recipe

Narali Pournima is a full moon day in the month of Shravan, especially important for the Maharashtrian Koli fishing community, who worship the sea and offer coconuts.

They seek blessings for safety and good fortune before they resume fishing when the monsoon comes to an end.

Manisha Kotian's Narali Bhat is a sweet coconut rice dish traditionally made for this occasion.

Ingredients

• 1 cup basmati or surti kolam rice, washed, drained
• 1 cup grated fresh coconut
• ¾ to 1 cup grated jaggery, adjust as per taste

Ingredients, continued

• 2-3 tbsp ghee + extra to fry the cashews and raisins
• ½ tsp elaichi or green cardamom powder
• 3-4 lavang or cloves

Ingredients, continued

• 10-12 soaked peanuts, broken in half
• 8-10 cashews
• 10-12 raisins

Ingredients, continued

• 1 tsp jaiphal or nutmeg powder
• 2 cups water + ½ to ¾ cup warm water for grinding the coconut milk.
• Pinch salt, optional

Method

For the coconut milk

• In a blender/mixer, add the coconut and ½ to ¾ cup warm water and blend 1-2 minutes till smooth.
• Pour the mixture through a muslin cloth or fine strainer into a bowl.
• Squeeze or press the coconut pulp to extract thick coconut milk.

Method, continued

• In a thick-bottomed saucepan or a kadhai, heat a little ghee over low heat.
• Fry the cashews, raisins until golden, for garnish.

Method, continued

• In a bowl, mix the coconut milk, jaggery and stir until the jaggery dissolves.
• Strain if impurities need to be removed and keep aside.

Method, continued

• Heat the ghee in a thick-bottomed saucepan or a kadhai over medium heat and add the cloves.
  Add the rice and sauté for 1-2 minutes until slightly aromatic.
  Add the coconut-jaggery mixture, peanuts into the rice.

Method, continued

• Add a little salt to balance the flavours, and mix gently to coat the rice evenly.
  Add the 2 cups of water, cover with a lid.
  Cook over low heat until the rice is done and the water is absorbed.

Method, continued

• Sprinkle the cardamom powder, nutmeg powder and mix lightly.
• Garnish with the cashews, raisins.
  Let it rest covered for 5-10 minutes before serving warm; Serves 3-4.