Coconut Rice

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!

Coconut Rice

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

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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}
• 4–5 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)

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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

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