Seasoned Coconut~Sweet Corn Rice/Podnichi Nariyal~Jolachi Bhaat.

“Nuchi with Jolu / Seasoned Coconut~Sweet Corn Rice/Podnichi Nariyal Bhaat Jolu Ghalnu” ... a simple dish prepared on festive occasions along with sweet rice too as Naivedyam, the only twist I gave here was I added on some sweet corn kernels which are available in plenty now … This dish is simply delicious and can be relished any time of the day … Yummy Yummmmm .... 

** As I mentioned in my Narli Bhaat post, it is festive season of Narli Poornima ie Sutta Punnava (Rigupakarma) during which time most of the homes in and around Maharashtra State prepare dishes with the addition of nariyal ie coconut. Coconut is given prime importance and spiced~seasoned rice with addition of coconut is a common one. We Konkani Saraswat’s too prepare this dish and is famous by the name nuchi which is many a times prepared with leftover rice. But now-a-days people hardly overcook dishes, specially rice and there are hardly leftover of the same, so I usually prepare it with fresh rice whenever I feel like having it as in my home we simply love coconut rice or anything with addition of fresh coconut. I guess we South Indians are and will always remain partial towards the liberal use of coconut, we simply cannot live without the same. 

** Coming to “Nuchi with Jolu / Seasoned Coconut~Sweet Corn Rice/Podnichi Nariyal Bhaat Jolu Ghalnu”, this is a very simple dish that can be prepared anytime and relished when the craving hits in. However, this time I prepared it on the festive ocassion as Naivedyam … So try it out … Here is the simple Method, My Style …. 

** Bring 2 liters of water to a boiling point. Wash and add two cups of good quality rice (I used Basmati rice) into it and mix well with a spatula. Let it come back to a boil, cook for 2-3 minutes on high heat and then lower and continue cooking for 3-4 minutes. Remove from fire and keep this aside covered for another 5 minutes. 

** The rice will have cooked about 80% by now. Strain off the water from the rice and add in cold water and drain again the water. Repeat till the rice has cooled down. This is done to arrest further cooking of the rice, just like how we do for biryani preparation etc. The main point here is to get rice cooked to just 80% for best result, you may follow any other suitable method you do too. Keep the rice ready aside. 

** Wash and cook 1 heaped cup of sweet corn kernels either in a microwave or in a small pan with little bit of water. In microwave, I cooked it only for two minutes. You can use any method, we just need the sweet corn kernels cooked and ready. If you are not able to get them, you can leave out the same as the traditional recipe does not have them. It is exclusively my twist so it is entirely upto you, but if you like it and is available, then try it, tastes crunchy and yumz. 

** Heat 1 tblsp of oil + 1 tblsp of ghee in a thick bottomed kadai / pan, when hot lower the heat and add in a handful of cashew nut pieces and fry till they turn slightly brown in color. Now add in ½ tsp of black pepper corns (mire), ½ tsp jeera (cumin seeds), ½ tsp mustard seeds (rai/sasam), 3-4 green chillies slit lengthwise, 1-2 red chillies cut into pieces, a few curry leaves and fry for a minute or two. 

** Now add in one heaped cup of freshly grated coconut (top white part only) and mix well. Stir for a minute and then add in the cooked and kept aside sweet corn kernels and salt to taste and mix well. The salt is always added at this point as once the rice is added the salt sometimes does not get mixed in properly also too much of stirring once the rice is added breaks it. Mix well and finally add in the rice little by little giving it a gently mix each time till all the rice has been added. Cover and keep on low heat for 5 minutes stirring in between a few times to avoid burning at the bottom. 

** “ Nuchi with Jolu / Seasoned Coconut~Sweet Corn Rice/Podnichi Nariyal Bhaat Jolu Ghalnu” is done and ready to be offered as Naivedyam to Lord and then distribute the same among family and friends. Try this out during any festival time and relish the same with your family and friends and yes, remember Naivedyam or Prasadam should always be distributed and consumed to bring in prosperity into the family. So pass them on to your friendly neighbors and relatives as and when possible. May God always shower his choicest blessing on your family for all your noble work. 

** Note : You can prepare this dish during anytime on any day and relish the same with your family and friends. We Konkani Saraswats prepare this often though during olden days it was done with leftover rice. Nowadays nobody cooks in excess, as food should never be wasted. So I always prepare it with fresh rice. Children love this rice very much and you can prepare this as a simple meal during dinner times when you are tired and want to eat something prepared fast so that you can have plenty of rest. You can relish it as it is or at the most with some spicy pickle as an accompaniment, that’s it and you are done. Enjoy 

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