A festive delicacy for Chaitra Navratri – Samak Rice simmered in rich coconut milk,
lightly adorned with tender potatoes and crunchy peanuts. Subtle, nourishing, and perfectly light for the season, this dish is a gentle reset for the body and soul.
| Course | Mains |
| Servings | 4 persons |
| Preparation Time | 30 minutes |
| Cook Time | 15 minutes |
Ingredients for the Samak Rice in Coconut Milk(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Samak / mordhan (barnyard millet) |
| ½ cup | Water |
| 1½ cups | Coconut milk |
| 2 tbsp | Ghee |
| 1 tbsp | Jeera (cumin seeds) |
| A few | Curry leaves |
| 2 Nos | Green chillies, minced |
| ½ tsp | Hing |
| 1 tbsp | Ginger Minced |
| 1 No. | Large potato, boiled, peeled and cut |
| ¼ cup | Roasted peanuts, crushed coarsely |
| 1 No. | Lemon Juice |
| 2 tbsp | Coriander leaves, finely chopped |
| 2 tbsp | Freshly grated coconut |
| Sendha namak (rock salt) as per taste | |
Instructions for the Samak Rice in Coconut Milk |
|
| 1. | Wash samak rice 2 – 3 times and soak in water for 30 minutes. After 30 minutes drain and keep aside. |
| 2. | Heat ghee in a heavy-bottomed pan. Sauté the cumin seeds, add in hing, curry leaves, ginger and green chilies, and sauté for 1-2 minutes. |
| 3. | Add in the boiled and cubed potatoes and sauté until slightly brown. |
| 4. | Add in the soaked samak rice and crushed peanuts and stir gently. Add in ½ cup water and let it cook for 5-7 minutes. Now add in coconut milk, sendha namak and gently let it boil. Lower the flame and cover and cook. |
| 5. |
Once cooked, fluff gently with a fork. Add in lemon juice, grated coconut and coriander. Serve at once. |
