This post is also available in: Hindi
This vegetarian dish made out of rice and coconut is a very popular dish in India, Sri Lanka, Thailand, Indonesia, Malaysia, Burma, Colombia, Panama, Puerto Rico and Honduras, so making it as largely used dish in South Asia, Southeast Asia, Caribbean Islands and Latin America.
It is prepared with coconut milk or coconut flakes of both fresh coconut and desiccated coconut. In India it is very popular in the south where coconut flakes are used along with spices. The aroma is brought out from the combination of spices and coconut. In other countries coconut milk is largely used with rice and it can be topped with non- vegetarian dish like chicken or egg. Most countries use sticky rice to make this dish. It is mainly consumed in places where coconut is abundantly available.
It is a carbohydrate cum fatty food which gives enough for our body to keep going for strenuous work. It is consumed for lunch or dinner in most countries because of its fatty content. The dish when made using coconut flakes and non-sticky rice have mustard seeds and cumin seeds for the contrast coloring for presentation and taste.
Coastal regions of India make use of coconuts a lot in their cuisine due to ease of availability and health benefits. Coconut rice is one such easy to prepare, yet tasty Rice that also makes use of leftover rice.
- Cooked Rice 2 cups
- Fresh Grated Coconut ¾ to 1 cup
- Urad dal 1 tablespoon
- Chana dal 1 tablespoon
- Mustard seeds 1 teaspoon
- Fresh curry leaves 10 to 12
- Green chilli 1
- Cashewnuts a few
- Whole red chilli 1
- Hing a pinch
- Coconut oil 1 tablespoon
- Salt to taste
- Ginger 1 inch
Chop the green chilli and break the whole red chilli into halves.
In a frying pan, add the oil on low flame.
Add the mustard seeds, urad dal, cashewnuts, chana dal and fresh curry leaves.
The dals and the Cashewnuts should be cooked till colour change and crisp.
Now, add the whole red chilli, grated ginger and green chilli. Let them fry for a few seconds.
Add in the grated coconut and saute for a couple of minutes. Add seasonings like salt and hing.
Toss them all together and add the rice.
Stir everything once or twice and shut off the flame.
Cover with a lid and let stand for a few minutes.
Serve hot with curd or pickles
Coconut is an integral part of coastal food and so are the curry leaves. Curry leaves add a nice aroma to the flavor of the coconut.
Grate fresh coconut for fresh flavor. Though you can also add dry coconut powder as it blends very well with the rice.
Though traditionally this recipe is cooked in coconut oil, though you can use ghee also if you don’t like coconut oil in the food.
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