Coconut Dal Rice & Devil Chutney ~ Christian Recipe with Merle Dodhia

by on October 15, 2011


Coconut dal rice and devil chutney

Coconut Dal Rice

This Christian recipe of coconut rice is a Goan dish cooked in coconut milk. The bengal gram adds crunchiness and an interesting texture. Easy to prepare, this is a family favourite at Merle Dodhia’s house. She learnt this traditional delicacy from her mother.



  • Basmati Rice – 2 cups
  • Bengal gram (chana dal) – ½ cup
  • Coconut Milk – extracted from 1 medium sized coconut
  • Milk – 1 cup
  • Cinnamon – 2 small sticks
  • Cloves – 2-3
  • Cardamom – 2
  • Sugar – ½ tsp
  • Oil – 2 tbsps
  • Ghee – 2 tbsps
  • Salt to taste


  1. Heat the oil in a pressure pan or cooker, add the cinnamon, cloves & cardamom.
  2. Add sugar & immediately add the washed bengal gram.
  3. Add coconut milk, milk, and 4 cups water.
  4. Add salt & bring to boil. Now toss in the rice, close the lid of pressure pan & steam over low flame for 15 minutes without the whistle.
  5. Open lid, drizzle ghee over the aromatic rice, switch off flame & transfer to serving dish. Serve hot with devil chutney & any curry of your choice.

Devil Chutney

When Mrs. Kumar saw our raised eyebrows & grins at the name of this chutney, she laughed and said that it is a Christian recipe popular in most Anglo Indian homes.


  • Onion – 1½ large
  • Tomato – 1 medium
  • Red chilli powder – 1 tsp
  • Garlic – 1 clove
  • Salt to taste
  • Sugar – 2 tsps
  • Lemon juice – 2 tsps


Grind together all the ingredients into a thick paste without adding any water.
Serve with Coconut Dal rice.


This recipe was first featured in Soul Food and Soul Mates – a column in Harmony Magazine. Part-1 of this post is the interview with Merle & Kumar Dodhia, a couple now settled in Chennai.


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