Tuesday, February 3, 2009

Coconut Rice


  • Raw rice - 1cup
  • Bengal gram dal - 1 tea spoon
  • Mustard - 1 tea spoon
  • Urad dal - 1 tea spoon
  • Red chillies - 1 (optional)
  • Cashew nuts- 5 nos (cut into pieces)
  • Green chillies - 2
  • Salt -to taste
  • Asafoetida - a pinch
  • Grated coconut - 1 cup tightly packed
  • Curry leaves -1 twig
  • Ghee- 1 table spoon+1 teaspoon for mixing


  1. Pressure cook rice adding 2 cups water.The rice grains should be separate.
  2. Heat ghee in a kadai, add mustard, after it splutters add bengal gram dal, urad dal, red chillies.*Add cashews after a while and fry till golden.
  3. Add green chillies, curry leaves and coconut. Stir continously on a medium flame till the coconut turns slightly golden in colour.
  4. Transfer the rice into a shallow bowl, Allow to cool a little, add 1 teaspoon ghee. This helps to separate the rice grains.
  5. Add the coconut mixture, **mix lightly with out mashing the rice.
  6. Transfer to a serving bowl .Serve with papad and vadaam.

*Cashews fry faster than the dals so add after a while. If you are not comfortable fry them separately.

**A flat laddle called thuduppu is ideal to mix the variety rice.

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