Time and servings
Time and servings
Ingredients
- 3 tsp oil
- 1 tsp mustard / rai
- ½ tsp urad dal
- 1 tsp chana dal
- few curry leaves
- 1 dried red chilli
- 2 green chilli (slit)
- 1 inch ginger (finely chopped)
- 10 cashew / kaju
- ¾ cup coconut (grated)
- 2 cup cooked rice
- ½ tsp salt
Instructions
- firstly, in a large kadai heat 3 tsp oil and saute 1 tsp mustard, ½ tsp urad dal, 1 tsp chana dal, few curry leaves, 1 dried red chilli.
- also add 2 green chilli, 1-inch ginger. saute slightly.
- now add 10 cashews and roast till the cashews turn golden brown.
- add in ¾ cup grated coconut and saute for a minute or till raw smell goes away.
- further, add 2 cups cooked rice and ½ tsp salt. mix gently without breaking the rice.
- now cover and simmer for 2 minutes, or till rice absorbs coconut flavour.
- finally, serve south
indian style coconut rice with kuzhambu or any curry.
Step-by-step
1
firstly, in a large kadai heat 3 tsp oil and saute 1 tsp mustard, ½ tsp urad dal, 1 tsp chana dal, few curry leaves, 1 dried red chilli.
2
also add 2 green chilli, 1-inch ginger. saute slightly.
3
now add 10 cashews and roast till the cashews turn golden brown.
4
add in ¾ cup grated coconut and saute for a minute or till raw smell goes away.
5
further, add 2 cups cooked rice and ½ tsp salt. mix gently without breaking the rice.
6
now cover and simmer for 2 minutes, or till rice absorbs coconut flavour.
7
finally, serve south indian style coconut rice with kuzhambuor any curry.
Video
Notes
- firstly, use leftover rice for more rich flavour.
- also, add peanuts if you do not prefer cashews.
- additionally, use fresh grated coconut else, coconut rice will not be juicy.
- finally, south indian style coconut rice tastes great when served with kuzhambu.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/coconut-rice-recipe-nariyal-chawal/