Authentic South Indian Coconut RiceVeg
Experience the authentic flavors of South India with this quick and easy Coconut Rice recipe. Perfect for a 15-minute lunch or dinner, this aromatic dish combines perfectly cooked Basmati rice with fresh grated coconut, tempered with mustard seeds, urad dal, curry leaves, and a hint of asafoetida. Garnished with golden-fried cashews for a delicious crunch, it is a simple, wholesome, and traditional meal that is sure to delight your senses. Serve warm for a comforting experience.
Ingredients
300 g Cooked Basmati Rice
3 cup Fresh greated coconut
2 tbsp Coconut Oil
2 tsp Black Gram (Urad Dal)
3 tsp Mustard Seeds
1 tsp Asafoetida Powder (Hing)
1 tbsp Clarified Butter (Ghee)
2 tbsp Cashew Nuts
to taste Salt
300 g Cooked Basmati Rice
3 cup Fresh greated coconut
2 tbsp Coconut Oil
2 tbsp Black Gram (Urad Dal)
3 tbsp Mustard Seeds
10 leaf Curry Leaves
1 tsp Asafoetida Powder (Hing)
1 tbsp Clarified Butter (Ghee)
2 tbsp Cashew Nuts
to taste Salt
1 Spring of Curry Leaves
Instructions
1
Pour coconut oil into a pan over medium heat.
2
Once the oil is hot, add the split black gram and mustard seeds. Wait for the mustard seeds to pop and the dal to turn golden brown.
3
Toss in the fresh curry leaves, followed by the asafoetida powder and salt. Stir well to combine.
4
Add the freshly grated coconut to the pan. Sauté on low heat for 3 to 4 minutes until the coconut is lightly roasted and releases a nutty aroma.
5
Add the cooked basmati rice to the pan and mix thoroughly with the coconut-spice mixture. Once combined, turn off the heat.
6
In a separate small pan, heat the ghee. Add the cashew nuts and fry them until they reach a golden brown color.
7
Garnish the coconut rice with the fried cashews and serve hot. This dish pairs perfectly with sides like sundal or osli.
Nutrition Facts
1 servings per recipe
