Easy South Indian Coconut Rice
All you need is this quick coconut rice that you can happily pack in your lunch boxes and dream about lunch time. Trust me you will be waiting to have this rice along with some delicious potato or egg roast on the side. You guys definitely do not want to miss this coconut rice recipe.
Servings: 4 people
- 2 cups pre-cooked rice
- 1 1/2 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida
- 1/4 teaspoon ginger(grated)
- 2 1/2 tablespoon channa dal
- 2 tablespoon urad dal
- 12 no cashews
- 1 no dried red chili
- 2 no green chilies
- 1 sprig curry leaves
- 1 cup fresh grated coconut
- salt to taste
If you prefer soaking channa dal, soak for 15 minutes, drain and keep aside.
Heat oil in a pan.
Crackle mustard seeds. Stir in cumin seeds, asafoetida and grated ginger.
Add the pre soaked and drain channa dal or as it is if you prefer crunchy bites. Along with channa dal add urad dal, cashews and stir cook until the lentils and cashews turn golden brown.
As per your taste preference stir in the number of chilies you prefer. I recommend both dried red and green chilies. Use just 1 dried red chilies whole or broken into 2 pieces. If you use too many red chilies the color of the rice will turn red.
Stir the curry leaves.
Add fresh grated coconut and stir for a minute. Then add cooked rice, salt to taste and gently mix it all together.
Serve with potato roast, egg roast or any curry of your choice.
Adjust the chilies based on how spicy you like the rice to be.
Use brown rice for healthier alternative.
If soaking channa dal(lentils) for this recipe, do it before you plan to cook this coconut rice dish. Saves a lot of time and works best when you are in a rush.
Calories: 384kcal | Carbohydrates: 43g | Protein: 7g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 0mg | Sodium: 14mg | Potassium: 159mg | Fiber: 7g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 10.6mg | Calcium: 28mg | Iron: 3.5mg