South-Indian Coconut Rice Recipe | Iyengar Thengai Saadham

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Coconut Rice

Feb 18, 2013     7 comments.

South Indian Coconut Rice features way too often in our meals. It is flavorful and easy to put together. All you need are some freshly grated coconut, cooked rice and a few common ingredients featured in most south Indian recipes.

Cashewnuts, Ghee and Coconut – This coconut rice isn’t exactly low fat. But its far from being an unhealthy meal option once in a while. Serve it as is, with chips or any side dish you think will go with these typical south Indian flavors.

Here is a quick video tutorial on how to make coconut rice at home –

Did I mention, this is the easiest Rice dish you can make if all you have on hand are some cooked rice, grated coconut & 10 minutes?! Let’s begin. This is what you’ll need –


I always have cooked rice on hand. If not, cook rice however you like it to be and cool it off. Don’t break the rice.

To a small pan, heat Ghee (clarified butter). If you’re not a ghee-eater, you can use Vegetable oil. But Ghee gives you the best taste!

Once the ghee heats, add the dried Red Chilli. Let that fry for a minute.

Add – black mustard seeds. Once that starts to crackle, add split black gram (urad dal) & chickpea (chana dal) {If you can’t find urad & chana dal, leave it out}

Add broken Cashew nuts, Salt & asafoetida

Let them fry for 30 seconds

Add washed Curry leaves & let them fry for another few seconds.

Add the freshly grated coconut. (If using frozen coconut, you have to thaw it for at least a couple of hours)

Mix well

Add the mixture to the cooked rice

Mix it well.

Serve!

Print

Coconut Rice


  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x
Scale

Ingredients

Coconut-y Mixture

  • 1 cup freshly grated Coconut (if using frozen, thaw it outside for a couple hours)
  • 1 tsp Black Mustard Seeds (Rai)
  • 1 tsp Urad Dal (Split Black Gram) {skip if unavailable}
  • 1 tsp Chana Dal (Chickpea lentil) {skip if unavailable}
  • 45 Cashew Nuts, broken in half {or almonds, if you can’t find cashews}
  • 2 Dry Red Chilli
  • 2 TBsp (a handful) Freshly washed Curry Leaves
  • 1 tsp Asafoetida (hing) powder {can be skipped if unavailable, although it gives a distinct flavor}
  • 1/2 TBsp Salt (adjust to taste)
  • 1 TBsp Ghee (clarified butter) {or use vegetable oil}

For the Rice

  • 4 cups Cooked & Cooled Rice (generally, Ponni rice is used. But you can use any rice you want and cook it to perfection)

Instructions

  1. To a small pan, heat Ghee (clarified butter). If you’re not a ghee-eater, you can use Vegetable oil. But Ghee gives you the best taste!
  2. Once the ghee heats, add the dried Red Chilli. Let that fry for a minute.
  3. Add – black mustard seeds. Once that starts to crackle, add split black gram (urad dal) & chickpea (chana dal) {If you can’t find urad & chana dal, leave it out}
  4. Add broken Cashew nuts. Let them fry for 30 seconds
  5. Add the Asafoetida (hing) powder and Salt.
  6. Add washed Curry leaves & let them fry for another few seconds.
  7. Add the freshly grated coconut. (If using frozen coconut, you have to thaw it for at least a couple of hours) & Mix well
  8. Add the mixture to the cooked rice
  9. Mix it well & serve

My stray-pet doggie says Hi & also says it liked the rice too! 😉

Check out what my friends are doing for AGC this week – Roshni, Priya S, Priya M, Radhika, Anusha, Veena & Jayanthi





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