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.
Coconut Fried Rice
Ingredients
- 3 Cups Cooked rice ( About 1 cup of raw rice will give you aprox 3 cups of cooked rice...you can make rice the day before to save time )
- ¼+¼ Tsp Asfoetida (hing) ( we will use hing 2 times )
- 2 Tbsp Coconut oil ( or any other neutral oil)
- 1 Tsp Mustard seeds (rai )
- 10-12 Curry Leaves
- 1 Tbsp Chana dal
- 1 tbsp Urad dal ( Split Black Lentils )
- 2-3 Green Chillies Chopped finely
- 3-4 Dry red chilles ( adjust spiciness according to your taste )
- 1 Inch Ginger Chopped finely
- 2 Tbsp Peanuts
- 8-10 Cashews ( broken ones )
- 1 Cup Coconut grated
- 1 Tbsp Ghee
- Salt as per your taste
Instructions
Get the rice ready
- Cook the rice in your preferred way if you don't have left over rice. Once the rice is cooked mix 1 tbsp of ghee and 1/4 tsp of asfoetida in it nicely. If you have left over rice , warm the rice slightly and mix ghee and hing in it. Keep it aside.
- Also, wash and soak chana dal and urad dal in warm water for 15 minutes if you prefer to soak. Drain and keep aside
Make the Tempering
- Heat coconut oil in a big pan which can hold all the cooked rice. Once the oil is hot, keep the heat on medium and add mustard seeds. Let them crackle.
- Now add chana dal , urad dal and peanuts. Fry for 1-2 minutes.
- Next, add chopped ginger, sliced green chillies and hing. Break red chilles in 2-3 pieces and add. Give every thing a good mix.
- Now add curry leaves and mix. Add cashews and fry until they are light golden.
- Now add freshly grated coconut and mix with everything. Fry on low-medium flame till the coconut starts to get a little golden on the edges.
Add rice
- Combine the cooked rice and add salt. Mix everything gently. Check for salt and adjust if necessary.
- Serve with yogurt, pickles or papad.
- Enjoy!!
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