Coconut Rice
Easy lunch or weeknight dinner recipe that could be made in a jiffy. Coconut rice is also made on festivals and other occasions served on plantain leaf as a side dish, mostly in South India. This makes a great lunch box meal along with urad dal happala (pappad) for kids too.
Ingredients
2 cups white rice
3 1/2 cups water
1/2 cup coconut milk, (optional, instead add 1/2 cup water)
1/4 cup freshly grated coconut
3 tbsp coconut oil
1 tsp mustard seeds
1 pinch of cumin seeds
1 tsp Urad dal
1 tsp Channa dal
8-10 dried red chillies
10-15 curry leaves torn into pieces
2 tbsp broken cashew nuts
Salt to taste
Method
1. Wash and drain white rice and add water and coconut milk (optional). Pressure cook untill well cooked as per your cooker settings. The dish tastes better when the rice grains are separate.
2. In a frying pan add coconut oil and place it on a medium flame, once hot add mustard seeds. After it sputters, add cumin seeds, urad dal, channa dal and fry until they turn golden brown. Add dried red chillies and fry for a few seconds. Now, to this add the cashew nuts and fry once they turn golden brown add curry leaves and grated coconut and mix well. Fry the mixture for a few minutes.
3. Meanwhile spread the rice on a wide pan or serving bowl and allow it to cool. Mix salt as per taste into the rice.
4. Now add coconut mixture to the rice and combine throughly. Add extra oil incase the rice feels dry. Serve hot with fried happala (pappad) or sandige.
Easy lunch or weeknight dinner recipe that could be made in a jiffy. Coconut rice is also made on festivals and other occasions served on plantain leaf as a side dish, mostly in South India. This makes a great lunch box meal along with urad dal happala (pappad) for kids too.
Ingredients
2 cups white rice
3 1/2 cups water
1/2 cup coconut milk, (optional, instead add 1/2 cup water)
1/4 cup freshly grated coconut
3 tbsp coconut oil
1 tsp mustard seeds
1 pinch of cumin seeds
1 tsp Urad dal
1 tsp Channa dal
8-10 dried red chillies
10-15 curry leaves torn into pieces
2 tbsp broken cashew nuts
Salt to taste
Method
1. Wash and drain white rice and add water and coconut milk (optional). Pressure cook untill well cooked as per your cooker settings. The dish tastes better when the rice grains are separate.
2. In a frying pan add coconut oil and place it on a medium flame, once hot add mustard seeds. After it sputters, add cumin seeds, urad dal, channa dal and fry until they turn golden brown. Add dried red chillies and fry for a few seconds. Now, to this add the cashew nuts and fry once they turn golden brown add curry leaves and grated coconut and mix well. Fry the mixture for a few minutes.
3. Meanwhile spread the rice on a wide pan or serving bowl and allow it to cool. Mix salt as per taste into the rice.
4. Now add coconut mixture to the rice and combine throughly. Add extra oil incase the rice feels dry. Serve hot with fried happala (pappad) or sandige.
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