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2 Servings ~ 5-7
  • 1 Cup Cooked Rice
  • ½ Cup Grated fresh/frozen Coconut(adjust to suit your taste)
  • ½ Tsp Mustard
  • A big pinch of Asafoetida(Hing)
  • ½ Tbsp Chana Dal
  • ½ Tbsp Urad Dal
  • 10-12 Curry leaves
  • Cashews or peanuts as needed
  • 1-2 Dry Red Chili - Broken to half (optional)
  • Salt to taste
  • 1½ Tbsp Coconut Oil

Coconut Rice

This is a simple and easy to make recipe which can be prepared in just few minutes if fresh grated coconut and cooked rice are ready.Coconut rice is a favorite rice dish in South India and is made during festivals like Pongal and Navaratri/Dussera and distributed as naivedyam or prasadam. Make this when you are not in mood of cooking something elaborate yet want something tasty. Its also a great Lunch Box recipe.

It’s been ages since I had eaten Coconut Rice @ my aunt’s place. I never had a chance to cook this at home.
I had not even mentioned about such a rice to my son although he loves eating grated coconut fresh or frozen doesn’t matter. Today while I was grating he asked me if I will make a recipe he tells, without waiting for my nod, he started off with the recipe of adding grated coconut to the basic tempering and mixing cooked rice to it. He even named it Coconut Rice to my utter surprise.

I made the Coconut Rice per his instructions (He becomes the master chef giving out instructions when its his recipe that’s being cooked) and he was super exited when I told him that I will be putting this into our blog.

I didn’t tell him that this recipe is not his invention though.

The recipe below is from what I remember my aunt used to make, as the recipe of my son doesn’t have many of the ingredients. His was a simple and basic version with ingredients to his liking. Also I packed this for his lunch with cucumber chunks and Papadams.

Method:

– Heat the coconut oil in a wok/pan.
– Add mustard and allow spluttering. Add the Channa and urad dals. Sauté till they change colour slightly.
– Add chopped cashews at this point if you are using them and fry till golden. (I have not used them as my son doesn’t like it).
– Simmer and add the dry red chillies, curry leaves and Asafoetida and saute till red chili change colour.
– Add grated coconut, mix and switch off the flame/gas. The heat of the pan is enough for the coconut to loose its water. Sauté for 1 minute even after switching off the gas.
– Now add the cooked rice and salt. Mix well.
– Serve with/without accompaniments.

Note:

– Some people like to change the colour of the coconut to a cream color or a faint light brown color. If you are one of them, then saute till the desired colour is reached once you add the grated coconut.
– Accompaniments that can be served with coconut rice may vary from simple curd to spicy curries – Veg or non-veg.

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