Coconut Rice
Coconut Rice is great if you want to have a simple one-dish meal, or if you want to add a festive touch to your daily meals. The freshly grated coconut along with the seasonings make this flavored rice a satisfying meal. Coconut Rice is very popular in South India.
Servings: 6
Cooking Time: 35 minutes (including time for cooking rice)
Ingredients
- 2 cups rice (non-sticky)
- 2 cups coconut, freshly grated
- Salt to taste
For Seasoning
- 6 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 2 tsp urad dal (split black gram)
- 2 tsp chana dal (split bengal gram)
- 1 tsp mustard seeds (rai)
- 1/4 tsp cumin seeds (jeera)
- 4 red chillies, broken into big pieces (adjust to taste)
- 3-5 green chillies, finely cut (adjust to taste)
- 5-6 cashewnuts, broken into pieces
Preparation
- Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
- Heat oil in a wide pan (enough for the rice) and add hing, urad dal, chana dal, and cashews and fry for a few seconds.
- Add mustard seeds and cumin. As the seeds start to pop, add the green chillies and red chillies, and fry.
- Add curry leaves and fry for a couple of seconds.
- Add the grated coconut and fry for a couple of seconds.
- Add cooked rice to this seasoning. Add salt and sprinkle some water. Mix well using a spatula, until the seasoning, coconut, and rice are well-combined.
- Serve hot or cold, with pappadums or chips.
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