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Coconut Rice

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Coconut Rice is a fragrant South Indian dish made with cooked rice, grated coconut, and tempered spices. Light, aromatic, and subtly flavored, it’s perfect as a main or side dish for everyday meals or special occasions.

Ingredients

  • 2 cups cooked rice (preferably cooled or day-old)
  • 3/4 cup freshly grated coconut (or frozen/desiccated coconut, rehydrated)
  • 2 tablespoons oil (coconut oil or neutral oil)
  • 1 teaspoon mustard seeds
  • 1 tablespoon urad dal (split black gram)
  • 1 tablespoon chana dal (optional)
  • 1–2 green chilies, slit or chopped
  • 2 dried red chilies
  • 10–12 curry leaves
  • 1 pinch asafoetida (hing, optional)
  • 2 tablespoons cashews or peanuts (optional)
  • Salt to taste

Instructions

  1. Heat oil in a pan over medium heat.
  2. Add mustard seeds and let them crackle.
  3. Add urad dal and chana dal; sauté until golden brown.
  4. Add dried red chilies, green chilies, curry leaves, and asafoetida. Sauté briefly.
  5. Add cashews or peanuts if using, and roast until golden.
  6. Add grated coconut and sauté for 1–2 minutes until aromatic but not browned.
  7. Stir in salt and mix well.
  8. Turn off the heat, add cooked rice, and gently combine everything evenly.
  9. Serve warm or at room temperature.

Notes

  • Use day-old rice for best texture and to avoid sogginess.
  • Rehydrate desiccated coconut in warm water for better texture.
  • Add a touch of grated ginger for extra depth of flavor.
  • Adjust spice levels by varying the number of chilies.
  • Omit nuts for a nut-free version, or use roasted sunflower seeds.

Nutrition

Find it online: https://thefamilycooking.com/coconut-rice/