Traditional South Indian Coconut RiceVeg
Enjoy a classic and aromatic South Indian Coconut Rice, perfect for a quick, wholesome meal. This dish features fluffy basmati rice infused with the nutty richness of freshly grated coconut and a fragrant tempering of mustard seeds, chana dal, urad dal, and crunchy peanuts. Enhanced with curry leaves, green chilies, and a hint of turmeric, every bite is a delightful balance of textures and mild spices. This simple, no-onion, no-garlic preparation is an ideal choice for a delicious lunch.
Ingredients
1 tbsp Oil
1 tsp Clarified Butter (Ghee)
Urad dal(1/2 tsp)
1 tsp Bengal Gram (Chana Dal)
1 tsp Cumin Seeds
1 tsp Mustard Seeds
2 Dry Red Chilli
few Curry Leaves
1 tsp Turmeric Powder
2 Green Chilli (chopped)
1 tbsp Peanuts
1 tbsp Cashew (chopped)
1 tsp Salt
1 cup Grated coconut
1 cup Long Grain Basmati Rice
Instructions
1
Begin by washing one cup of long-grain basmati rice. Cook it with two cups of water and one teaspoon of salt until the rice is fluffy and tender. Once cooked, set it aside to cool.
2
In a kadhai or pan, heat one tablespoon of oil and one teaspoon of ghee over medium heat.
3
Add half a teaspoon each of urad dal, chana dal, cumin seeds, and mustard seeds to the hot oil. Sauté these ingredients until the dals turn a golden brown color.
4
Incorporate two dried red chilies, a few curry leaves, two chopped green chilies, one tablespoon of peanuts, and one tablespoon of cashews. Fry everything together until the nuts turn golden and fragrant.
5
Add a quarter teaspoon of turmeric powder to the mixture and stir well.
6
Add the cooked rice into the pan with the tempering mixture. Reduce the flame to medium-low to ensure the rice doesn't stick or burn.
7
Add salt to taste and mix gently to combine all ingredients thoroughly without breaking the rice grains.
8
Finally, add a quarter cup of freshly grated coconut. Toss everything together one last time, turn off the heat, and let it rest for a few minutes before serving.
