This coconut rice recipe is so popular here in southindia, mom's across Tamil homes would prepare this dish for tiffin box, or with leftover rice and sometimes as prasadam / offering for lord Ganesha on sankatahara chaturti day. I've been enjoying this dish since my childhood. Coconut has amazing healing properties and when consumed with rice they say if you gut is irritated due to spicy food, coconut heals the system faster.
Coconut Rice Recipe Video Uploaded on Vidyascooking Youtube Shorts
Coconut Rice Recipe Ingredients:
2 Cups Cooked Rice
1/2 Cup Grated Coconut
1/4 Tsp Mustard
1/4 Tsp Split Black Gram Dal
1/4 Tsp Split Chickpeas
1/4 Tsp Asafetida
3 Dried Red Chilies
2 Sprigs Curry Leaves
10 Cashews
3 Tbsp Coconut Oil
Salt as per taste.
Prep:
To prep 2 cups cooked rice measure 1 1/2 cups raw rice in a bowl, rinse the rice in water till the water runs clear. Transfer the rice to a pressure cooker or electric cooker measure and add 3 cups water stir cover and place a whistle cook on high flame until 4 whistles remove from flame uncover allow the rice to reach room temperature.
Grate the fresh coconut and reserve.
Break the dried red chilies in half and reserve.
Break the cashews in half and reserve.
Separate the curry leaves from stem, rinse in water twice and reserve.
Method:
Heat a wok on medium flame with coconut oil.
Add split chickpeas, split black gram dal and cashews fry till golden.
Add mustard seeds allow it to splutter. Add dried red chilies and fry it a bit.
Add grated coconut and curry leaves fry it a bit.
Add asafetida and stir well.
Add rice and break the lumps if any using back of the spoon. Add salt as per taste and stir well.
Cook the rice until it has heated well, remove from flame and serve right away...Enjoy!
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