Coconut Rice is a very flavorful South Indian variety rice made with freshly grated coconut, cooked rice and few aromatic spices. It is also known as ‘Thengai(coconut) Sadam (rice) ‘ in Tamil and its made for festivals and special occasions. Every ingredients used in this recipe imparts its unique flavor , you will love the nutty flavor of coconut and cashews along with the crunchiness of peanuts and dals.
It makes a perfect lunch box dish and can be made in a matter of minutes if you have left over rice. You can also grate the coconut a day before to save the time.
Ingredients:
Coconut: Freshly grated coconut tastes best in this recipe, however, you can use frozen shredded coconut too if fresh is not available. Desiccated coconut will not taste good in this.
Oil to temper: Coconut oil is highly recommended for this recipe . But ghee or any neutral oil can be used.
Tempering Ingredients: Mustard seeds (Rai ), curry leaves, asfoetida, urad dal, chana dal, red chilles , green chilles and ginger . I prefer to soak chana dal and urad dal for 15 minutes for a better texture. You can use it without soaking but they will be more crunchier that way. Adjust the spiciness according to your taste.
Nuts: Peanuts and Cashew nuts are used. Broken cashew nuts are better for this recipe as they are more crunchy. Skip for a nut free option.
Rice: In South India, Ponni rice is most commonly used. But Sona masoori or Basmati can be used. I used Basmati rice.
Ghee: It brings out the flavor of asfoetida in rice. It can be skipped for vegan version and asfoetida can be skipped for a gluten free option.
The recipe can easily be customized according to your taste and requirements.
