COCONUT RICE

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Coconut rice is a fragrant and mildly spiced rice dish made by mixing cooked rice with freshly ground coconut, tempered spices and curry leaves. It is popular in South Indian cuisine, especially in Tamil Nadu, Karnataka and Kerala.

Coconut rice has a soft texture with a subtle sweetness from the coconut and a nutty, aromatic flavor from the tempering. It is commonly served with papad, yogurt, PICKLE or spicy curries and is often prepared during festivals, temple offerings and lunch meals.

ABOUT THE RECIPE:

Freshly grated coconut or frozen grated coconut is commonly preferred for this recipe. Dehydrated coconut flake or shreds doesn’t really work well for this recipe. Dehydrated coconut has a mild coconut oil flavor to it, which eventually spoil the taste and flavor of the recipe.

I’ve used freshly prepared steamed parboiled rice for this recipe. Any kind of freshly prepared rice or leftover steamed rice can be used for this recipe.

Cashews and peanuts are generally used as a tempering for this recipe. I’ve used cashews for this recipe. Either peanuts or both cashews and peanuts can also be used.

INGREDIENTS FOR COCONUT RICE:

• RICE – 1 CUP
• FRESHLY GRATED COCONUT – 1 CUP
• CASHEWS – 1/4 CUP
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CHANNA DHAL – 1 TSP
• DRY RED CHILLIES – 3 NOS.
• CURRY LEAVES – FOR GARNISHING
• SALT – AS REQUIRED
• OIL – 1 TBSP

HOW TO MAKE COCONUT RICE:

• Cook 1 cup of rice along with 1 teaspoon of oil. The rice should be cooked until soft and non-sticky.

• Heat a kadai/pan, and add 1 tbsp of oil to it. Once the oil is heated, add the mustard seeds, urid dhal, channa dhal and cashews to it.

• Fry them until they turn light golden brown in color. Once they turn light golden brown in color, add the dry red chillies to it.

• Saute it for a second, and add 1 cup of grated coconut to it.

• Mix it well, until the grated coconut is completely mixed with the tempering. Do not let the coconut cook for a long time. Cooking for a long time might make the coconut to ooze out oil.

• Once the coconut is completely mixed with the tempering, turn the flame to medium-low, and add the cooked rice to it.

• Mix it really well. Make sure all the rice is completely mixed with the grated coconut and the tempering.

• Also, add the required salt and curry leaves to it. Mix it well and turn off the flame.

YUMMY AND DELICIOUS COCONUT RICE IS READY.

SERVE IT WITH PAPAD, PICKLE OR ANY SPICY CURRIES.

PRO TIPS:

• Any kind of freshly prepared rice or left over rice can be used for this recipe.
• Rice should be cooked until soft and non-sticky. Soft and mushy rice doesn’t really work for this recipe.
• Salt can also be added while cooking the rice.
• Freshly grated or frozen grated coconut is preferred for this recipe. Using dehydrated coconut might spoil the taste and flavor of the recipe.
• Do not cook the coconut for a long time. Cooking for a long time might make the coconut to ooze out oil, which might spoil the taste and flavor of the recipe.
• Peanuts can also be added along with cashews. It gives an extra crunch and flavor to the recipe.