South Indian coconut rice

Name: South Indian coconut rice
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 2 cups cooked rice or 1 cup raw rice (any type of rice); 3/4-1 cup freshly grated coconut (you can use frozen too, but thaw completely before using); 3 tbsp coconut oil (or any other odorless oil); 1/2 tsp mustard seeds; 1/2 tsp jeera/cumin seeds; 1/2 tbsp urad dal/split black gram lentils; 1 tbsp chana dal/split Bengal gram dal; 2-3 dry red chilies, roughly cut; 1 small pinch of hing/asafetida powder; Few Curry leaves; Optional:; Few peanuts (with our without skin)/split cashew/whole almonds etc; FOR GARNISH:; As required Freshly chopped coriander leaves/cilantro

Vanitha Bhat @cook_10017275

A simple, delicious and comforting bowl of rice flavored with fresh coconut and simple spices. Pair it with some raita, curry or just some Indian pickles/papad for a south Indian treat.

Vanitha Bhat @cook_10017275

A simple, delicious and comforting bowl of rice flavored with fresh coconut and simple spices. Pair it with some raita, curry or just some Indian pickles/papad for a south Indian treat.

Saved

Ingredients

4-6 servings

2 cupscooked rice or 1 cup raw rice (any type of rice)
3/4-1 cupfreshly grated coconut (you can use frozen too, but thaw completely before using)
3 tbspcoconut oil (or any other odorless oil)
1/2 tspmustard seeds
1/2 tspjeera/cumin seeds
1/2 tbspurad dal/split black gram lentils
1 tbspchana dal/split Bengal gram dal
2-3dry red chilies, roughly cut
1small pinch of hing/asafetida powder
FewCurry leaves
Optional:
Few peanuts (with our without skin)/split cashew/whole almonds etc
FORGARNISH:
As required Freshly chopped coriander leaves/cilantro

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Steps

1

If using raw rice, wash in plenty of water until water runs clear and cook (either in a pressure cooker or stovetop) until just cooked and each grain is separate. Drain and cool completely.
If using already cooked rice, make sure each grain is whole and separate.
2

TO MAKE COCONUT RICE:
Heat oil in a deep sauce pan and once the oil is hot, add mustard seeds.
As soon as the seeds start to crackle and pop, add jeera and hing powder and sauté on low heat for a few seconds.
Now add the lentils (urad and chana dal) and fry again until they turn light golden.
Stir in dry red chilies and peanut/cashew nuts if using and fry again for a few seconds.
3

At this stage, stir in grated coconut and fry or sauté on medium heat, stirring continuously until the coconut is slightly fried and starts to turn light brown. Try not to fry it too much; we need the flavor and aroma of fresh coconut!
Sprinkle rice and salt to taste and mix well, cooking on medium heat, stirring often until heated through.
Remove from heat and serve hot or at room temperature with yogurt, raita, papad, potato chips etc!
4

Notes
Adjust the amount of spices and coconut according to personal taste.
If consuming immediately or within a day, it is safe to roast the coconut just a bit, maintaining it's freshness and flavor. But to make it last longer, roast coconut until heated through and lightly browned.
Adding peanuts/cashew nuts/almonds etc is optional.
Make sure you use cold or room temperature rice with each grain separate and whole.